Recipe by Bec
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!
Top Review by Bob B.
@ 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.
- 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
Directions See How It's Made
- 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.