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 WITH LINGONBERRY BUTTER
Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recipe, as they reminded me of the Swedish pancakes that I had at an International House of Pancakes, years ago. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness-- with a few extra calories. Once in a while, just live it up!
Provided by foodiewife_12461649
Categories Breakfast
Time 30m
Yield 15 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
- COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
- NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
- MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.
Nutrition Facts : Calories 465.1, Fat 41.4, SaturatedFat 24.6, Cholesterol 302.4, Sodium 689.3, Carbohydrate 16.9, Sugar 12.8, Protein 8.1
SWEDISH PANCAKES WITH LINGONBERRIES
Steps:
- Make the Pancake Batter: Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
- Meanwhile, make the Lingonberry Butter: Combine lingonberry preserves, butter and salt together in a small bowl with a fork. Set aside.
- Preheat oven to 200 degrees. Heat a 10 inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
- When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.
Nutrition Facts : Calories 399 kcal, Sugar 11 g, Sodium 210 mg, Fat 24 g, SaturatedFat 15 g, Carbohydrate 37 g, Fiber 1 g, Protein 8 g, Cholesterol 141 mg, ServingSize 1 serving
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.
SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth. Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve. Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.
LINGONBERRY BUTTER
Lingonberries are an amazing little berry from Sweden that taste sort of like a cranberry. Lingonberry preserves are tangy, sweet, and all around good. They are readily available online and in some IKEA and specialty stores. This compound butter is an excellent accompaniment to crepes, store bought Swedish pancake mix, or even toast. The serving size is approximate, but it makes a considerable amount.
Provided by Anjelphyre
Categories Swedish
Time 10m
Yield 30 serving(s)
Number Of Ingredients 2
Steps:
- In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
- Add lingonberries and beat until thoroughly combined and light pink in color.
- The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
- Store in an airtight container in the refrigerator. Has an excellent shelf life.
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