SWEDISH PANCAKES
When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.
SWEDISH PANCAKES WITH BERRY-CARDAMOM TOPPING
Recipe from Bon Appétit. These treats are usually served for dessert following the traditional Thursday night dinner of pea soup. Check out my Hearty Split Pea Soup! Recipe #117472. The classic accompaniment is lingonberries; we use a mixture of the more readily available fresh raspberries and blackberries.
Provided by Rita1652
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For pancakes:.
- Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.)For topping:.
- Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.
- Preheat oven to 200°F Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.
- Place pancakes on plates. Spoon berry topping over and serve.
Nutrition Facts : Calories 411.8, Fat 17.2, SaturatedFat 9.2, Cholesterol 144.6, Sodium 222.4, Carbohydrate 57.1, Fiber 14.1, Sugar 23.2, Protein 11
SWEDISH PANCAKES WITH LINGONBERRIES
Steps:
- Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
- Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
- Serve immediately, topped with lingonberries and a dollop of sour cream.
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Wipe griddle with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread all over. When edges are bubbled and browned, it's ready to flip. For syrup, melt all ingredients in a pot until well mixed. Serve on top of pancake and top with cream, fruit or any other toppings.
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What Makes This Swedish Pancakes With Berry-cardamom Topping Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Swedish Pancakes With Berry-cardamom Topping. Ready to make this Swedish Pancakes With Berry-cardamom Topping …
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From recipeland.com
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