1/3 Photos of 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.
My Private Note
Units: US | Metric
- 1Whisk eggs together before adding rest of ingredients.
- 2Place 1 teaspoons margarine into large frying pan or a flat griddle.
- 3Set stove on medium high heat.
- 4Add just about a 1/2 cup of the batter to the frying pan.
- 5Making sure the whole bottom of your frying pan is covered with the batter.
- 6Turn batter over when top looks done.
- 7The pancakes should be very thin, looking like crepes.
- 8Take out of pan and set aside to partially cool on waxed paper until you are done with the rest of your batter.
- 9Take 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.
- 10Place rolled pancakes onto plate and sprinkle with powdered sugar.
- 11Serve and enjoy.
- 12ANOTHER VERSION OF THESE WONDERFUL PANCAKES IS:.
- 13Spread 1 tablespoon of cooked ground beef, shrimp or crab meat filling into each cooked pancake.
- 14Roll up pancakes and place tightly together in a 8" square baking pan.
- 15Top with a blend of your favorite shredded cheese to put on top.
- 16You can bake them at 400 degrees F. for about 5-10 minutes. Just until cheese is melted.
- 17Serve and ejoy.
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Nutritional Facts for Swedish Pancakes - (Pannkakor)
Serving Size: 1 (143 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 223.7
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 3.1 g
- Cholesterol 117.9 mg
- Sodium 665.8 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 0.8 g
- Sugars 6.6 g
- Protein 10.3 g