Swedish Pancakes With Cherry Cream Cheese And Chocolate Banana Fillings Recipes
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
CHERRY-BANANA TOAST
Next time the zzz's elude you, skip the sleeping pills and try this triple-play of nature's sleep inducers. Cherries contain natural melatonin, the potassium and magnesium in bananas are muscle relaxants, and eating toast releases tryptophan and serotonin to relieve anxiety. Pair this snack with some herbal tea and you'll be down for the count.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine 1/2 cup water, the cherries, honey, cloves, ginger and cinnamon in a small saucepan set over high heat; bring to a boil and immediately reduce to a simmer.
- Cook until most of the liquid is absorbed, 10 to 12 minutes. Add salt to taste. Discard the cinnamon and ginger.
- Spread half of the almond butter on each piece of toast and top each with half of the cherry compote. Arrange the banana slices on top. Enjoy!
Nutrition Facts : Calories 413 calorie, Fat 5.8 grams, SaturatedFat 0.8 grams, Cholesterol 0 milligrams, Sodium 143 milligrams, Carbohydrate 83.6 grams, Fiber 19.1 grams, Protein 7.7 grams, Sugar 41.6 grams
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
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.
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- Add melted butter and more milk. Add rest of the flour and milk; mix well. 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.
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