Scandinavian Pancake Recipes

EASY SWEDISH PANCAKES

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

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 (PANNKAKOR)

Steps:

• Gather the ingredients.
• In a blender , combine the flour, salt, milk, eggs, sugar, and vanilla extract. Combine on high speed until completely incorporated and a thin batter has formed.
• Let the pancake batter sit and rest at room temperature for 30 minutes.
• Whisk in the seltzer and heat up your cast iron or non-stick pan to medium-high heat.
• Add a little bit of the butter to the pan and spread it around with a silicone or pastry brush to completely coat the pan. Turn the heat down to medium heat.
• Add enough batter to coat the bottom of the pan completely and swirl it around to completely coat. (The pancakes are very thin so don't pour in too much batter or it will make the pancakes thicker in texture.)
• Cook for about one minute and then carefully flip with a soft spatula. You can also flip using the pan and a quick handle movement.
• Cook for another 20 seconds on the second side. Remove from the pan and stack on a plate. You can stack the pancakes on top of each other as they cook. Add a little more butter to the pan before cooking each pancake.
• Add the strawberry jam to a pan and whisk in the water. Heat the jam until it's hot and slightly thinned.
• Fold the pancakes into triangles and top with the jam and whipped cream. You can also sprinkle powdered sugar on them if you wish.
• Serve and enjoy!

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.

ARVIDSON SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
• Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

GRANDMA'S SWEDISH THIN PANCAKES

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

REAL SWEDISH PANCAKES (PANNKAKOR)

Steps:

• Mix eggs, flour and salt.
• Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
• In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
• Roll or stack them on a serving plate. Keep warm.
• Serve hot, preferably with whipped cream and jam.
• (Leftovers can be reheated or served cold with the same accessories).

SCANDINAVIAN PANCAKE

Steps:

• Melt butter in oven proof skillet on top of stove.
• Mix eggs, milk sugar, flour and salt with a whisk.
• Pour into buttered skillet.
• Bake in 425 degree oven for 20 minutes.

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.

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:

• 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 BAKED PANCAKE

Steps:

• In a medium bowl, beat eggs with 1 cup of milk until well blended, then stir in salt, sugar & flour to make a smooth batter.
• Stir in remainder of milk, blending until smooth, then set batter aside for 10 minutes.
• Preheat oven to 400 degrees F, then butter a 8"x12" baking dish.
• Stir the batter slightly, then pour into prepared baking dish.
• Bake for 30 minutes, or until pancake is golden brown & puffy.
• Serve immediately topped with jam or fruit puree.

SWEDISH PANCAKES

Steps:

• Put the eggs in a bowl and beat lightly with a wire whisk. Add the flour and beat until well blended. Stir in the milk and sugar and cover. Let stand at room temperature for one hour.
• Fill the seven indentations of a Swedish pancake skillet with equal portions of the butter and heat until melted.
• Pour the melted butter into the batter. Stir the batter.
• Fill each indentation with one tablespoon of batter. Cook until brown on the bottom. Turn and brown the second side. Continue making pancakes until all the batter is used; keep pancakes warm in oven at very low temperature. Serve with cloudberries and whipped cream.

TRADITIONAL NORWEGIAN PANCAKES

Steps:

• Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes.
• Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly.
• Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter.
• Serve the pancakes warm with berries and sugar, or cheese and ham.