Arvidson Swedish Pancakes Recipes

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

SWEDISH PANCAKES

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

SWEDISH PANCAKES

Steps:

• In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
• Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
• Serve with confectioners' sugar, fresh fruit, and jam as desired.

SWEDISH PANCAKES

Steps:

• Add all ingredients except butter into a blender and blend until smooth. Batter will be very runny.
• Heat skillet to medium heat.
• Add 1 teaspoon of butter and melt, coating bottom of a small skillet.
• Pour 1/4 cup of batter into skillet and swirl all around. Let pancake cook until edges begin to bubble.
• Flip pancake and cook other side for 1 -2 minutes.
• Pancakes can be stacked, rolled or folded into triangles.
• Serve with favorite toppings.

SWEDISH PANCAKES WITH APPLESAUCE

Steps:

• In small saucepan, combine apples and 1/4 cup water; cook over medium-low heat, stirring occasionally, until apples break down to a sauce-like consistency. Puree in blender, or mash by hand, adding brown sugar, if desired.
• Whisk together egg and milk in medium bowl. Add flour; whisk until incorporated. Whisk in butter and granulated sugar to form a batter.
• Heat a 10- to 12-inch nonstick skillet over medium heat. Spoon 1 tablespoon of batter per pancake into skillet, leaving 2 inches between each. Cook until edges are golden brown, 1 to 2 minutes. Using a spatula, turn pancakes; cook until golden on bottom, about 1 minute. Serve with a dollop of applesauce on the side, or rolled into a tube.