Prep 5 mins
Cook 20 mins
A recipe from my husband's family we have quite often. Swedish pancakes are thin, more like a crepe than an american pancake. We usually roll these and drizzle maple syrup over or fill with lingonberries or raspberry jam.
- Blend all ingredients until smooth.
- The batter will be thin.
- Lightly butter a heavy 8 inch skillet and heat on medium-low till a drop of water sizzles.
- Pour 3 tablespoons of batter into the skillet, tilting the skillet to coat the bottom.
- When surface of the pancake bubbles, after about 30 seconds, turn quickly and cook another 15 seconds or so till lightly brown.
- Add more butter to the skillet as needed to prevent sticking.
made these for my man on vacation and they were a hit. various toppings were tried: jam, syrup, peanut butter, apple sauce.
I originally tagged this for a game intending to make them later in the week as a treat. But dinner came around and I had no idea what to make. So I made some creamed chicken and vegetables and made these pancakes, reducing the sugar to 2 tbsp. I wrapped the chicken in the pancakes and we had a quick and easy meal. Thanks! I had some leftovers so I put nutella in some and with a few we put them in bowls and then put ice cream in them. Yum.
I really liked these, but i love thin pancakes, i make crepe batter instead of pancake batter anyway. These were just perfect with butter and syrup for me.