Swedish Pancakes Grandmas Forss Food

GRANDMA'S SWEDISH THIN PANCAKES

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

SWEDISH PANCAKES

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

GRANDMA KAY'S SWEDISH PANCAKES

Steps:

• Allow eggs and milk to rise to room temperature.
• Beat eggs until frothy; slowly add milk.
• Blend in each ingredient separately.
• Add the flour 1 tablespoons.
• at a time; add the butter last.
• (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
• Add a small amout of butter and swirl around.
• Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
• Cook until golden and remove to plate.
• Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
• Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.

EASY SWEDISH PANCAKES

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

SWEDISH PANCAKES

Steps:

• In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
• Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
• Serve with confectioners' sugar, fresh fruit, and jam as desired.

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

GRANDMA'S SWEDISH PANCAKES

Steps:

• 1. Beat the eggs until fluffy with a whisk. Add the milk, whisk together.
• 2. Sift the flour and salt together. Add to the milk and eggs. Beat until smooth. Add the melted butter, and beat again.
• 3. In a large non-stick pan, (I use cast iron) melt a bit of butter to coat the bottom of the pan. Get the butter nice and hot, but do not burn.
• 4. Using a 1/2 cup measure, ( you won't use the whole 1/2 cup) pour a very thin layer of batter in the pan, and swirl it around, to coat evenly. Cooking one pancake at a time. Very much like a crepe.
• 5. Cook the pancake until lightly browned. The edges will start to brown. Then flip, and cook second side, until browned.
• 6. Place cooked pancake on a serving plate, cover and keep warm. Continue baking out as many pancakes as needed. Leftover batter freezes well.
• 7. Serve with traditional Lingonberries, maple syrup, or a dusting of powdered sugar. Enjoy!

SWEDISH PANCAKES

Steps:

• In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.