Swedish Lemon Pancakes Recipes

SWEDISH LEMON PANCAKES

Steps:

• In a medium bowl, combine flour, granulated sugar, 2 teaspoons lemon peel and salt. In a large mixer bowl, beat eggs with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon-colored. Add milk and vanilla; beat until well combined. Add the flour mixture and beat until smooth (batter will be thin).
• Use a heat-proof pastry brush to lightly coat a 10-inch nonstick skillet with flared sides with melted butter. Heat skillet over medium-high heat until a few drops of water dance across the surface. For each pancake, ladle about 1/3 cup batter into skillet; lift and tilt the skillet to spread batter evenly to make 10-inch diameter pancakes. Return skillet to heat; cook about 1 minute or until underside is golden brown. Loosen edges with a small spatula. Turn pancake and cook about 1 minute more or until second side is golden brown. Invert onto paper towels. Transfer to a plate; keep warm.
• Repeat with remaining batter, buttering skillet occasionally as needed. If pancakes are browning too quickly, reduce heat to medium.
• To serve, fold pancakes in half. Spread about 1 tablespoon of lemon curd on one half of the folded pancake. Fold each pancake in half again. Serve immediately with Sweetened Sour Cream and, if you like, lingonberry preserves. Sprinkle with additional lemon peel and powdered sugar. Serve with breakfast sausage or bacon.
• In a small chilled mixing bowl, combine 1 cup whipping cream, 1/2 cup sour cream and 2 tablespoons packed brown sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat. Makes about 2 cups.

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.

SWEDISH PANCAKES

Steps:

• Beat the 3 eggs until very thick and lemon colored.
• Turn mixer down and add milk, flour and sugar, salt and flavoring.
• Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
• Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
• Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
• Continue until all thin pancakes are cooked, greasing pan each time.
• At this time, can be served with butter/jam or syrup.
• But now's the time to get creative!
• In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
• Add 1 egg, beat in and add extra desired flavoring.
• Then add 1 cup cottage or ricotta cheese; heat through, but don't boil.
• (I sometimes also add fruit yogurt to this mixture.).
• Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
• Continue until all pancakes are used; pack rolled pancakes closely together.
• Should have about 12 roll-ups.
• Top with nuts if desired.
• Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
• Serve in the baking pan with whipped cream available at table for individual tastes.
• This recipe isn't exact- I am a"some" cook-- some of this and some of that.

SWEDISH PANCAKES

Steps:

• Combine the flour and salt in a bowl; set aside.
• Using a whisk or mixer set on medium speed, beat the eggs, sugar, and butter in a large bowl for 3 minutes, or until the batter is pale yellow, smooth, and thick. Add the milk and beat for 1 minute, or until smooth.
• Add the flour to the egg mixture all at once. Using a whisk or a wooden spoon, stir the batter by hand until smooth. The batter will be fairly thin.
• Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
• Lightly butter the griddle. Using a ladle, form thin pancakes on the griddle, using about 1/3 cup batter for each pancake and leaving about 1/2 inch of space between them. Since they spread out, you may be able to fit only 1 or 2 on a griddle at a time. Cook the pancakes for 1 minute, or until golden brown on the bottom.
• Flip the pancakes with a spatula and cook for 1 minute, or until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.