SWEDISH PANCAKES (PANNKAKOR)
Steps:
- Gather the ingredients.
- In a blender , combine the flour, salt, milk, eggs, sugar, and vanilla extract. Combine on high speed until completely incorporated and a thin batter has formed.
- Let the pancake batter sit and rest at room temperature for 30 minutes.
- Whisk in the seltzer and heat up your cast iron or non-stick pan to medium-high heat.
- Add a little bit of the butter to the pan and spread it around with a silicone or pastry brush to completely coat the pan. Turn the heat down to medium heat.
- Add enough batter to coat the bottom of the pan completely and swirl it around to completely coat. (The pancakes are very thin so don't pour in too much batter or it will make the pancakes thicker in texture.)
- Cook for about one minute and then carefully flip with a soft spatula. You can also flip using the pan and a quick handle movement.
- Cook for another 20 seconds on the second side. Remove from the pan and stack on a plate. You can stack the pancakes on top of each other as they cook. Add a little more butter to the pan before cooking each pancake.
- Add the strawberry jam to a pan and whisk in the water. Heat the jam until it's hot and slightly thinned.
- Fold the pancakes into triangles and top with the jam and whipped cream. You can also sprinkle powdered sugar on them if you wish.
- Serve and enjoy!
Nutrition Facts : Calories 305 kcal, Carbohydrate 48 g, Cholesterol 111 mg, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, Sodium 299 mg, Sugar 27 g, Fat 8 g, ServingSize 12 crepes (serves 6), UnsaturatedFat 0 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.
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
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