Total Time
20mins
Prep 15 mins
Cook 5 mins

Recipe from TOH that I posting for ZWT 6. These are a crepe like pancake with a hint of lemon.

Ingredients Nutrition

Directions

  1. Combine 1/2 cup sugar and the lemon peel; set aside.
  2. In a large bowl, combine the flour, salt and tablespoon sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.
  3. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.
  4. Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.
Most Helpful

Made for the Goddesses of ZWT-9 plus my DH & his fishing buddy this morning B4 they left on a quest for fresh trout in the highlands. Our guest said they were the best Swedish pancakes he had eaten (w/o being told they were Swedish) & DH said: "These pancakes would be great w/my cereal in the mornings" - A none-too-subtle hint that he hoped the leftovers would freeze well & I will see if they do. I halved the recipe & it was plenty for 3 of us (w/extra). They were made as written, but I added a twist at the end w/a gingerbread flavor using Gingerbread Spice Blend by Debbwl (a pers fave). I left the final presentation choice to the guys & they preferred my SIL's homemade blueberry preserves w/a dusting of powd sugar. Very good & such an easy-fix! Thx for sharing this recipe w/us.

twissis August 02, 2013

We really enjoyed these tasty pancakes. Even my picky dh enjoyed them. They were quick and easy to make. Made exactly as written but omitted the fruit preserves, I stuffed them with apricot jam and I garnished them with the sour cream option instead with sugar and lemon zest. Thanks for sharing.

Baby Kato July 09, 2012