Mor Mors Swedish Pancakes Recipes

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TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

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

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

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

AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

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

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

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

S'MORES PANCAKES



S'mores Pancakes image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 17

3 cups flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
3 cups buttermilk
1/2 cup whole milk
3 large eggs
5 tablespoons butter, melted, plus 1 teaspoon, for the pan
1 teaspoon pure vanilla extract
2 cups chocolate chips
1 1/2 cups chocolate-hazelnut spread
1 1/2 cups marshmallow cream
1/2 cup graham cracker crumbs
1 1/2 cups mini marshmallows
Flakey sea salt, for sprinkling

Steps:

  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter.
  • Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made.
  • Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt.

SWEDISH PANCAKES



Swedish Pancakes image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

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



Swedish Pancakes image

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

1 1/2 cups all-purpose flour
2 cups milk
1 Tablespoon white sugar
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/4 cup butter

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

S'MORES PANCAKES



S'mores Pancakes image

Quick and easy chocolate pancakes, garnished with the key components of s'mores.

Provided by adam

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 12

1 cup milk
1 (.55 ounce) package instant hot chocolate mix
2 cups baking mix (such as Bisquick ®)
2 eggs
3 tablespoons white sugar
1 tablespoon unsweetened baking cocoa
1 teaspoon vanilla extract
cooking spray
3 tablespoons chocolate syrup, or to taste
3 tablespoons whipped cream, or to taste
3 tablespoons miniature marshmallows, or to taste
1 graham cracker, crushed into fine crumbs

Steps:

  • Whisk milk and hot chocolate together in a large bowl until smooth. Add baking mix, eggs, sugar, cocoa, and vanilla extract; whisk until combined.
  • Grease a large skillet with cooking spray and set over medium-high heat. Pour in 1/4 cup batter for each pancake. Cook until bubbles form on the top, 2 to 3 minutes. Flip with a spatula and continue cooking until golden brown on the edges, 2 to 3 minutes more. Transfer pancakes to a plate. Repeat with remaining batter.
  • Drizzle chocolate syrup over pancakes. Top with whipped cream, marshmallows, and graham cracker crumbs.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 66.6 g, Cholesterol 99.6 mg, Fat 14 g, Fiber 2.1 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 862.7 mg, Sugar 25.5 g

MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)



Mor-Mor Wallberg's Fruktsoppa (Swedish Fruit Soup) image

I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic. This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort...

Provided by Chandra Curtis

Categories     Other Appetizers

Time 1h5m

Number Of Ingredients 13

3/4 c dried apricots, pitted
3/4 c dried prunes, pitted
1/2 c raisins
1/2 c golden raisins or white raisins
6 c water
1 c fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)
2 stick cinnamon - broken in half
1/2 lemon, halved and sliced thin
1/4 c quick cooking tapioca
3/4 c sugar
3/4 c orange - peeled, diced or 1 small can mandarin oranges
1 apple - peeled, cored, and sliced or diced
optional: to spice this up, you can add a pinch of powdered nutmeg or cloves

Steps:

  • 1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
  • 2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
  • 3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
  • 4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
  • 5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
  • 6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
  • 7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
  • 8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.

GRANDMA KAY'S SWEDISH PANCAKES



Grandma Kay's Swedish Pancakes image

Once you get a taste for these, you're going to want them. You're going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!

Provided by Grandma Kay

Categories     Breakfast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

3 large eggs
1 cup milk
2 teaspoons sugar
salt, to taste
1 teaspoon baking powder
5 tablespoons flour
1/4 cup butter, melted and cooled

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.

Nutrition Facts : Calories 320.2, Fat 23.4, SaturatedFat 13.1, Cholesterol 263.6, Sodium 340.1, Carbohydrate 17.3, Fiber 0.3, Sugar 3.2, Protein 10.5

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