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.
It was amazing I put Blaxkberry jam on it it was yummy!
I tried another recipe before trying this one and ended up with scrambled eggs so iwas very nervous to give it a shot again. I wish I had found this recipe the first time. By mixing only half of the wet ingredients first, it makes it easier to get any lumps out of your batter. I do highly recommend slowly sifting in the flour for the best results. I didn't make any adjustments in the recipe. We have a restaurant here where they give ever person one Swedish pancake before their meal. My eight year old son thought these were even better than the ones at the restaurant. This recipe will definitely become a family favorite. We topped ours with lingonberry preserves.