Swedish Oatmeal Pancakes Recipes

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 OATMEAL PANCAKES

Steps:

• Mix all the dry ingredients.
• Blend in liquid ingredients, mix well.
• Let stand 30-45 minutes, will thicken DO NOT ADD LIQUID.
• Cook on hot griddle.

OATMEAL-BUTTERMILK PANCAKES

Steps:

• Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
• Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

SWEDISH OATMEAL PANCAKES

Steps:

• Mix the oats and buttermilk and let stand overnight in the fridge.
• In the morning mix in the flour, sugar, baking soda, and baking powder. Then add the eggs and butter. If the mix is too thick add more buttermilk.
• Drop 2 Tbsp. onto hot griddle for each pancake (for small pancakes).

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 OAT PANCAKES RECIPE - (4.3/5)

Steps:

• 1. Combine oats, lemon juice, and milk in a large bowl. Soak at least 30 minutes or as long as overnight. 2. Stir flour, sugar, baking powder, and baking soda together in a medium bowl. 3. Stir dry ingredients into oat mixture. Stir in eggs and melted butter. Batter should be thick, but add 1-2 TBS more milk if it seems too thick to pour. 4. Pour out batter by 1/4 cup portions. Cook until browned on bottom, 2-3 minutes. Flip and cook on other side until evenly browned. Serve hot with syrup, a fruit compote, and/or whipped cream. Makes 8 servings. Each serving = 4 Weight Watchers points.