Real Swedish Pancakes Pannkakor Recipes

SWEDISH PANCAKES - (PANNKAKOR)

Steps:

• Whisk eggs together before adding rest of ingredients.
• Place 1 teaspoons margarine into large frying pan or a flat griddle.
• Set stove on medium high heat.
• Add just about a 1/2 cup of the batter to the frying pan.
• Making sure the whole bottom of your frying pan is covered with the batter.
• Turn batter over when top looks done.
• The pancakes should be very thin, looking like crepes.
• Take out of pan and set aside to partially cool on waxed paper until you are done with the rest of your batter.
• Take each pancake and spread 1 tablespoon of lingenberry preserves or any type of jelly, jams, or preserves you have on hand inside pancake and roll closed.
• Place rolled pancakes onto plate and sprinkle with powdered sugar.
• Serve and enjoy.
• ANOTHER VERSION OF THESE WONDERFUL PANCAKES IS:.
• Spread 1 tablespoon of cooked ground beef, shrimp or crab meat filling into each cooked pancake.
• Roll up pancakes and place tightly together in a 8" square baking pan.
• Top with a blend of your favorite shredded cheese to put on top.
• You can bake them at 400 degrees F. for about 5-10 minutes. Just until cheese is melted.
• Serve and ejoy.

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.

TRADITIONAL SWEDISH PANCAKES

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.