Swedish Pancakes
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
20 pancakes
ingredients
directions
- Combine first 6 ingredients in a blender.
- Cover and process until blended.
- Heat a lightly greased nonstick skillet over medium heat.
- Pour 1/4 cup of batter into center of skillet, then lift and tilt pan to evenly coat bottom.
- Cook until top appears dry, then turn and cook for 15 seconds longer.
- Repeat with remaining batter, adding oil to skillet as needed.
- Stack pancakes with waxed paper in between.
- Reheat in microwave, if necessary.
- Fold pancakes into quarters and serve with raspberry jam and whipped cream.
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Reviews
-
Delicious, I had no problem what so ever with this recipe. They were PERFECT. Made them just like he recipe said served them Raspberry jam also Apricot yogurt. YUMMY. Really the only problem I had was DH eating them faster than I could cook them.I will be making again will also try cutting the recipe in half for the 2 of us.. Thank you Marie.
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I feel really badly, but I have to admit to not being happy with these pancakes at all. I have had them before, and have attempted other recipes, and other crepe recipes, so I'm not completely a newbie to them. I actually made them twice to try and adjut for the difficulties, with little success. They were too eggy and gummy, and I found it almost impossible to get an even, nicely browned pancake, even though I was very care (especially the 2nd time) in measuring the ingredients. I tried a few different pans, heat levels, cooking times. I'd solve one problem and another would crop up. I couldn't seem to get a good texture, flavor, or much consistency in making the crepes at all.
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.