Grandmas Swedish Thin Pancakes Recipes

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!

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 PANCAKES

Steps:

• 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
• powder, .
• 2. after dry ingredients are mixed make a deep hole in the center, set aside.
• 3. take the milk, egg and melted butter and blend together.
• 4. Take the milk mixture and pour in the middle of the dry ingredients
• make sure your batter is completely mixed together.
• 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
• BEFORE pouring the batter.
• 6. Ladle out the batter to the pan, depending on the size of cakes you
• want to use a 1/4- 1/2c for each pancake.
• 7. top with your favorite topping and serve immediately.
• 8. ENJOY.

SWEDISH PANCAKES - GRANDMAS FORSS' RECIPE

Steps:

• Beat eggs in blender.
• Add 1/4 cup (for 10 or 12 inch skillet) to medium hot pan.
• When batter dries and edges are brown, carefully turn and cook another minute or so.
• Roll into a tube, and top with jam, lemon juice, syrup or whatever you're in the mood for!

GRANDMA'S BUTTERMILK PANCAKES

Steps:

• Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
• Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

THIN PANCAKES

Steps:

• Melt the butter and add the eggs and milk.
• Mix well.
• Add baking powder, flour (and salt). Mix well.
• Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.

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.