TRADITIONAL SWEDISH PANCAKES
Everyone in my family absolutely adores Swedish pancakes. There are many choices for what to serve them with- They are excellent served warm, sprinkled with sugar and topped with lingonberry preserves. When I was in Sweden, it was popular for the children to top them with a rainbow sherbet. My brothers and sisters like the old fashioned American way of using maple syrup. Personally, I like them best either topped with raspberry or strawberry preserves, or applesauce!
Provided by BeccaB3c
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, beat the eggs with half the milk.
- Beat in flour and salt until smooth.
- Stir in melted butter and remaining milk.
- Heat a griddle or large skillet with a small amount of vegetable oil.
- For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
- With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
- Serve immediately or keep warm while making the remaining pancakes.
Nutrition Facts : Calories 336.2, Fat 14.1, SaturatedFat 7.7, Cholesterol 170, Sodium 487.9, Carbohydrate 37.7, Fiber 1.1, Sugar 8.2, Protein 14
SWEDISH PANCAKES
Swedish pancakes are one of Sweden's best-known food exports. Served with sprinkled sugar, Preserves and sour cream, they are traditionally eaten as a dessert on Thursdays with yellow pea soup. Swedish pancakes are essentially a crepe, eaten sweet for breakfast or dessert or savory for supper with assorted fillings. They may be made the size of a crepe or a silver dollar.
Provided by Chef Mommie
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Blend all ingredients in a food processor until combined.
- Heat a 7-inch nonstick or cast iron skillet until hot.
- Add a small amount of butter and immediately pour in one ladle full of batter.
- Quickly tilt pan to spread batter evenly over the bottom.
- When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
- Repeat with the remaining batter, stacking the pancakes on a plate.
- Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.
Nutrition Facts : Calories 316, Fat 16, SaturatedFat 8.8, Cholesterol 194.3, Sodium 159.3, Carbohydrate 31.6, Fiber 0.8, Sugar 3.5, Protein 11
AUTHENTIC SWEDISH PANCAKES
This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.
Provided by Amber Adamson Kincheloe
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 13
Number Of Ingredients 6
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.
Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g
SWEDISH PANCAKES
From All recipes. These are great served with preserves, applesauce, or a dusting of cinnamon sugar.
Provided by Lavender Lynn
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks gradually. Stir in the Sour Cream.
- In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the batter.
- Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 T of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.
Nutrition Facts : Calories 373.4, Fat 19.3, SaturatedFat 5.4, Cholesterol 199.2, Sodium 454.2, Carbohydrate 33.8, Fiber 0.8, Sugar 7.1, Protein 15.3
SWEDISH PANCAKES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 pancakes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams
SWEDISH PANCAKES
Provided by Food Network
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk the eggs with the milk and half-and-half until frothy. Whisk in the flour, starting a few tablespoons at a time to prevent lumps, them whisk in the sugar, salt, and cardamom.
- Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle and add a teaspoon or two of butter. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A scant 2 tablespoons of batter will make a 3-inch pancake, about as large as you'll want to go with this batter. Because they spread so much, pour the batter out quickly, in one motion, then pause long enough for the previous pancake to firm, so that the cakes don't run into each other. Make as many cakes as you can fit without crowding. (Stir the batter up from the bottom each time you make a cake.)
- Cook the pancakes for about 1 minute, until their top surface is covered with tiny bubbles, like most American pancakes, or until the batter has lost its gloss and turned a couple of shades darker near the outside edges, depending on whether you've used more or less flour, respectively. Flip the pancakes with a thin-bladed spatula and cook until the second side is golden brown, a minute or two longer. Repeat with the remaining batter, adding a bit more oil and butter to the griddle as needed. Serve immediately with butter and preserves or fruit.
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.
FLUFFY SWEDISH PANCAKES
Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!
Provided by StanleysRock
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
- Stream the melted butter into the batter while continuing to beat.
- Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
- Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
- Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 36.5 g, Cholesterol 259.5 mg, Fat 32.4 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 18.8 g, Sodium 571.1 mg, Sugar 12.7 g
EASY SWEDISH PANCAKES
This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.
Provided by KARI HALL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g
SWEDISH PANCAKES - (PANNKAKOR)
My grandma Anderson would make these for my brother and me when we would come for our weekend visits. She taught me how to make these so I could keep her recipes alive and hand them down to my children. Keeping her recipes in my Family's cookbook keeps her memory alive for me and my brother.
Provided by litldarlin
Categories Breakfast
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Whisk eggs together before adding rest of ingredients.
- Place 1 teaspoons margarine into large frying pan or a flat griddle.
- Set stove on medium high heat.
- Add just about a 1/2 cup of the batter to the frying pan.
- Making sure the whole bottom of your frying pan is covered with the batter.
- Turn batter over when top looks done.
- The pancakes should be very thin, looking like crepes.
- Take out of pan and set aside to partially cool on waxed paper until you are done with the rest of your batter.
- Take each pancake and spread 1 tablespoon of lingenberry preserves or any type of jelly, jams, or preserves you have on hand inside pancake and roll closed.
- Place rolled pancakes onto plate and sprinkle with powdered sugar.
- Serve and enjoy.
- ANOTHER VERSION OF THESE WONDERFUL PANCAKES IS:.
- Spread 1 tablespoon of cooked ground beef, shrimp or crab meat filling into each cooked pancake.
- Roll up pancakes and place tightly together in a 8" square baking pan.
- Top with a blend of your favorite shredded cheese to put on top.
- You can bake them at 400 degrees F. for about 5-10 minutes. Just until cheese is melted.
- Serve and ejoy.
SWEDISH PANCAKES
These are very thin and crepe like but are heavier. They have a very smooth texture. I've read that these may not be authentic Swedish pancakes but the recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! There are similar recipes on Zaar but none with these proportions. My family eats them with maple syrup with melted butter in it and boysenberry syrup drizzled over that and then sprinkled with powdered sugar. You can also eat them with fresh fruit or jam. Servings are an estimate...some people eat 3...or some like me can eat 10! *My Grandmother makes these with up to 5 eggs sometimes and does add a pinch or two of salt.
Provided by Engrossed
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything in a blender.
- **You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.
- Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
- Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
- Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.
- Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
- To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe.
- I hope you enjoy them as much as I do! I wish I had the knack for making them.
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
Categories Food Processor Fruit Breakfast Brunch Blackberry Raspberry Spice Summer Pan-Fry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 14
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.
TRADITIONAL SWEDISH PANCAKES
This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!
Provided by Leanne
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
- Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.
Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g
SWEDISH PANCAKES
This is my Grandmas recipe. We would so look forward to Christmas morning when she would make these. There were 5 children and 8 adults, so she would truly have her job cut out for her! They are very thin and tender, we would always clamor for more, poor woman! No wonder she only made them once a year!
Provided by pammyowl
Categories Breakfast
Time 40m
Yield 25 pancakes, 20 serving(s)
Number Of Ingredients 7
Steps:
- Sift dry ingredients together.
- Warm the milk and butter just until the butter has melted. .
- Add the eggs, then the dry ingredients.
- Lightly coat a crepe pan or nonstick frying pan with butter. This batter is thin, so I don't recommend a griddle, it will run all over!
- Pour a third of a cup into the hot pan, medium -high wait a minute or two until the edges curl, flip over, another minute and remove to a warm plate. Continue until the batter is gone.
- Serve with real maple syrup, Lingonberries, powdered sugar, whatever you like really! Enjoy!
- By the way, my amount of finished pancakes is only guesswork.
SWEDISH PANCAKES
These are so versatile; I often use them like crepes and fill them with fruit, ricotta cheese, cottage cheese, flavorings and serve for brunch. Very tender, very simple to make. I have cooked for over 45 years and many of my recipes are from my imagination; this is one of those. With a little experientation, you can probably improve on this recipe.
Provided by GrandmaBill
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Beat the 3 eggs until very thick and lemon colored.
- Turn mixer down and add milk, flour and sugar, salt and flavoring.
- Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
- Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
- Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
- Continue until all thin pancakes are cooked, greasing pan each time.
- At this time, can be served with butter/jam or syrup.
- But now's the time to get creative!
- In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
- Add 1 egg, beat in and add extra desired flavoring.
- Then add 1 cup cottage or ricotta cheese; heat through, but don't boil.
- (I sometimes also add fruit yogurt to this mixture.).
- Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
- Continue until all pancakes are used; pack rolled pancakes closely together.
- Should have about 12 roll-ups.
- Top with nuts if desired.
- Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
- Serve in the baking pan with whipped cream available at table for individual tastes.
- This recipe isn't exact- I am a"some" cook-- some of this and some of that.
Nutrition Facts : Calories 226.6, Fat 10.7, SaturatedFat 5.6, Cholesterol 169, Sodium 132.4, Carbohydrate 19.8, Fiber 0.9, Sugar 3.7, Protein 12.2
ARVIDSON SWEDISH PANCAKES
This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup.
Provided by C R Henning
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 11m
Yield 8
Number Of Ingredients 9
Steps:
- Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
- Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 48.3 g, Cholesterol 134.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 243.8 mg, Sugar 18.6 g
SWEDISH PANCAKES
If you've never had Swedish pancakes, you'll quickly learn they are a cross between a pancake and a crepe. These are certain to become a family favorite for breakfasts, brunches and everything in between.
Provided by Janelle
Time 20m
Number Of Ingredients 8
Steps:
- Add all ingredients except butter into a blender and blend until smooth. Batter will be very runny.
- Heat skillet to medium heat.
- Add 1 teaspoon of butter and melt, coating bottom of a small skillet.
- Pour 1/4 cup of batter into skillet and swirl all around. Let pancake cook until edges begin to bubble.
- Flip pancake and cook other side for 1 -2 minutes.
- Pancakes can be stacked, rolled or folded into triangles.
- Serve with favorite toppings.
Nutrition Facts : Calories 256 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SWEDISH PANCAKES
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about sixty 3-inch pancakes
Number Of Ingredients 10
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.
REAL SWEDISH PANCAKES (PANNKAKOR)
This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good. Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.
Provided by Andreacute Grisell
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix eggs, flour and salt.
- Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
- In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
- Roll or stack them on a serving plate. Keep warm.
- Serve hot, preferably with whipped cream and jam.
- (Leftovers can be reheated or served cold with the same accessories).
Nutrition Facts : Calories 260.9, Fat 8.9, SaturatedFat 4.4, Cholesterol 114.3, Sodium 692.4, Carbohydrate 34.3, Fiber 4, Sugar 0.2, Protein 13.1
SWEDISH PANCAKES
Steps:
- Combine the flour and salt in a bowl; set aside.
- Using a whisk or mixer set on medium speed, beat the eggs, sugar, and butter in a large bowl for 3 minutes, or until the batter is pale yellow, smooth, and thick. Add the milk and beat for 1 minute, or until smooth.
- Add the flour to the egg mixture all at once. Using a whisk or a wooden spoon, stir the batter by hand until smooth. The batter will be fairly thin.
- Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
- Lightly butter the griddle. Using a ladle, form thin pancakes on the griddle, using about 1/3 cup batter for each pancake and leaving about 1/2 inch of space between them. Since they spread out, you may be able to fit only 1 or 2 on a griddle at a time. Cook the pancakes for 1 minute, or until golden brown on the bottom.
- Flip the pancakes with a spatula and cook for 1 minute, or until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
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