- Ready In:
- Mix all dry ingredients together in a large bowl.
- Beat eggs, add milk and vanilla.
- Add liquid to to dry mixture slowly, stirring well to remove all lumps.
- Heat a small frying pan over medium heat.
- Butter the pan before each pancake is made.
- Only pour enough batter to coat the bottom of the pan (1/4 to 1/2 cup will do it).
Questions & Replies
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I've made swedish pancakes many times and I used this recipe this time for making the pancake batter (I never tried it with all the spices). One step that is needed is to let the batter rest until the gluten forms or the pancakes will fall apart. It takes a couple hours for that to happen and I like to let it rest overnight.
Turned out excellently for a first try, and I'm not an expert! My husband's family is Finnish and they are known for their crepe-like pancakes, these fit the bill nicely. I liked the consistency and texture. Good tip on buttering the pan between each pancake(I think this was the trick I was looking for, for those nice cripy edges). I did reduce some of the spices and didn't add cinnamon, which I'm not a fan of. I prefer a predominant vanilla taste. With a bit of practice, I'm sure these will be a household favourite. Thanks! Arlette