Prep 5 mins
Cook 30 mins
Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day…breakfast, dinner…it didn’t matter! When I came across this recipe for IHOP’s version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!
- 3 eggs
- 1 cup milk
- 1 1⁄2 cups flour
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup cream or 1⁄2 cup milk
- 2 tablespoons butter, melted
- confectioners' sugar
- 2 cups lingonberry sauce (I use red currant jelly)
- Beat eggs until very light.
- Sift together the flour, salt and sugar.
- Add half the milk and fold in flour, sifted with sugar and salt.
- Then add remaining milk, cream and butter.
- If consistency is too thick , add more milk.
- Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
- These pancakes are thin and will only need a minute or two on each side.
- Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
- Serve sprinkled with confectioners sugar.
This is exactly the recipe that IHOP uses. I used 2% milk,no cream, used Nucoa no burn margarine in the skillet, trick is to not over cook these crepes. I heated the skillet on high, added about 1/2 tsp. of Nucoa, let that totally melt, then poured batter in and swirled the skillet so that the batter covered the whole bottom of the skillet. The heat is still high at this point, and when you lift up the edges and just see it beginning to brown, thats when I flipped the crepe and turned flame down to medium. Only cooked that side for maybe 30 seconds, then I started rolling it while still in skillet. Served with melted butter, lemon juice and powdered sugar. Delicious!
Really wanted crepes, but was feeling a bit frazzled and wanted something that would be a little easier to handle on the griddle. THIS IS A WONDERFUL RECIPE, just thick enough to where it's easier to handle than "real" crepes, but still tastes like crepes. I doubled it to make enough for my whole family; added a bit of sugar, filled with yogurt and fruit and my family was super happy. Oh I also added buttermilk instead of the cream and the milk I used was skim, but I am pretty confident that any milk would have worked well, and without cream would be a good way to cut calories and fat without sacrificing taste and texture. Still worked perfectly for me. Super, super, super. So glad you posted this!!
I cannot wait to try it. I wanted to post because I know how difficult it can be to find lingdonberries (I come from Swedish roots). You can get them at the World Market if there is one near you. Nothing else is a valid substitute.