Traditional Swedish Pancakes

Bec's Note:

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!

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 3 eggs
• 2 ½ cups low-fat milk
• 1 ¼ cups flour
• ½ teaspoon salt
• 3 tablespoons butter or 3 tablespoons margarine , melted

Directions:

1. In a large mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil.
5. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.

Reviews

[Taleena S]

These were awesome! I forgot to add the butter but cooked with melted butter on the griddle. They were so tender they just melted in your mouth!

[0Rose0]

Absolutely delicious, especially rolled up with blueberry preserves in the middle and topped with powdered sugar. I added an extra egg just because that seemed to be what everyone else was doing, and they turned out great. Kids loved them, and they were fast and easy to make.

[Chef #1268114]

Delicious! I added an extra egg, 1 tsp. granulated sugar, 1/2 tsp. vanilla, and a generous sprinkle of cinnamon. Great drizzled with pure maple syrup.