EASY SWEDISH PANCAKES
This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.
Provided by KARI HALL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
- Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g
SWEDISH PANCAKES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 pancakes
Number Of Ingredients 7
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
When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 9
Steps:
- In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.
Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.
SIMPLE SWEDISH PANCAKES
I grew up in Little Sweden, USA, and my great-grandparents on my Mom's side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead. We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.
Provided by SMOON26
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 4
Number Of Ingredients 7
Steps:
- Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
- Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
- Roll up pancakes and serve a few at a time.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 30.1 g, Cholesterol 149.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 11.6 g, SaturatedFat 2.8 g, Sodium 200 mg, Sugar 9.3 g
ARVIDSON SWEDISH PANCAKES
This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup.
Provided by C R Henning
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 11m
Yield 8
Number Of Ingredients 9
Steps:
- Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
- Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 48.3 g, Cholesterol 134.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 243.8 mg, Sugar 18.6 g
TRADITIONAL SWEDISH PANCAKES
Everyone in my family absolutely adores Swedish pancakes. There are many choices for what to serve them with- They are excellent served warm, sprinkled with sugar and topped with lingonberry preserves. When I was in Sweden, it was popular for the children to top them with a rainbow sherbet. My brothers and sisters like the old fashioned American way of using maple syrup. Personally, I like them best either topped with raspberry or strawberry preserves, or applesauce!
Provided by BeccaB3c
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, beat the eggs with half the milk.
- Beat in flour and salt until smooth.
- Stir in melted butter and remaining milk.
- Heat a griddle or large skillet with a small amount of vegetable oil.
- For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
- With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
- Serve immediately or keep warm while making the remaining pancakes.
Nutrition Facts : Calories 336.2, Fat 14.1, SaturatedFat 7.7, Cholesterol 170, Sodium 487.9, Carbohydrate 37.7, Fiber 1.1, Sugar 8.2, Protein 14
TRADITIONAL SWEDISH PANCAKES
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
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
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 - (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.
EASY SWEDISH PANCAKES
Kari Hall says, "This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them." From allrecipes.com.
Provided by ElizabethKnicely
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt and melted butter.
- Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
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
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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