Prep 5 mins
Cook 5 mins
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!
- 3 eggs
- 2 1⁄2 cups low-fat milk
- 1 1⁄4 cups flour
- 1⁄2 teaspoon salt
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 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.
@ David V... You didnt "FIX" anything by adding flour - you didn't want Swedish pancakes, you wanted *regular* pancakes.... Swedish pancakes typically ARE thinner, and ARE similar to crepes (but better) :P Just try looking up pictures of them sometime.... Luckily for you though there are plenty of recipes for regular pancakes on the web.
Perfection!! I woke up with a craving for Swedish pancakes like my mom used to make. This was exactly it!! My 18 month old cannot get enough of them!! I put the butter in the microwave to melt it and forgot it entirely, but did butter the griddle heavily between batches, so probably got about the same amount of butter in the end. Next time I'll follow the recipe! :-)
It was amazing I put Blaxkberry jam on it it was yummy!