Swedish Pancakes With Cherry Cream Cheese And Chocolate Banana Fillings Recipes

SWEDISH PANCAKES WITH CHERRY CREAM CHEESE AND CHOCOLATE-BANANA FILLINGS

Steps:

• For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. In another bowl, whisk together the flour, sugar and salt. Combine the dry ingredients into the wet ingredients, whisking out any lumps. Let the batter rest for a few minutes while you prepare the fillings. (Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.)
• For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve. Put the remaining cherry pie filling into a serving bowl. When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl.
• For the pancakes: Grease the pan with a bit of the melted butter. Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly. When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds. (The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.) Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed. Stack the pancakes on top of each other and set aside covered with foil until ready to serve. (Pancakes can be covered and refrigerated for up to 24 hours. Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month. Thaw overnight in the refrigerator before using.)
• To serve: Put the pancakes out along with the bowls of fillings. Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar. Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar.

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 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.

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.