Swedish Pancakes - Swedish Recipes

Swedish Pancakes

Prep: 5 mins Cook: 15 mins Medium heat pan Serves: 4

Adapted from another source

This is not my original recipe. Check out the original recipe here.

Swedish Pancakes
4
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Ingredients

  • 3 eggs
  • 1 1/2 cups whole milk (+ 1/4 cup as needed)
  • 1 cup all-purpose flour
  • 3 tablespoons melted butter
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1 lingonberry or blueberry jam (optional topping)
  • 1 plain yogurt (optional topping)
  • 1 whipped cream or heavy cream (optional topping)

Instructions

  1. Blend eggs and milk for about 30 seconds until doubled in size.
  2. Add flour, melted butter, sugar, and salt. Blend another 15-20 seconds until smooth.
  3. Preheat a nonstick or seasoned cast iron pan over medium heat.
  4. Pour 1/4 cup batter into the pan, immediately tilt to spread thinly for lacy edges.
  5. Cook for about 1 minute until golden, flip and cook another 15-30 seconds.
  6. Serve folded or rolled with toppings like jam, yogurt, or whipped cream.

Chef's Notes

  • Add extra 1/4 cup milk if you prefer thinner pancakes.
  • Tilt the pan while pouring to create the iconic thin edges.
  • No need to grease the pan if it is well-seasoned or nonstick.
  • These pancakes are perfect for brunch with fresh berries!

Nutrition Information

210 Calories
11g Fat
23g Carbs
6g Protein

Nutrition Warnings

Preference Status
Vegan ❌ Conflict
Gluten free ❌ Conflict
Dairy free ❌ Conflict
Egg free ❌ Conflict
Low sugar ❌ Conflict
Low sodium ❌ Conflict
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