Authentic Swedish Pancakes Recipes

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SWEDISH PANCAKES



Swedish Pancakes image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

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.

Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams

SWEDISH PANCAKES



Swedish Pancakes image

Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 10

3 large eggs
2 cups milk
1 cup unbleached all-purpose flour
6 tablespoons melted unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish (optional)
Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
Jam, for garnish (optional)

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



Swedish Pancakes image

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 9

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Steps:

  • In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.

TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Provided by Leanne

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
  • Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g

AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

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.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

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