Traditional Swedish Pancakes

4.5(26)

Everyone in my family absolutely adores Swedish pancakes. There are many choices for what to serve them with- They are excellent served warm, sprinkled with sugar and topped with lingonberry preserves. When I was in Sweden, it was popular for the children to top them with a rainbow sherbet. My brothers and sisters like the old fashioned American way of using maple syrup. Personally, I like them best either topped with raspberry or strawberry preserves, or applesauce!

by BeccaB3c·published 2004-08-08

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Breakfast

Servings

4 serving(s)

Total time

10 min

prep 5 min

Calories / serving

336 kcal

Ingredients (5)

serves

3 eggsegg
2 1/2 cups low-fat milkmilk
1 1/4 cups flourflour
1/2 teaspoon saltsalt
3 tablespoons butter or 3 tablespoons margarine, meltedmargarine

Instructions (7 steps)

01In a large mixing bowl, beat the eggs with half the milk.
02Beat in flour and salt until smooth.
03Stir in melted butter and remaining milk.
04Heat a griddle or large skillet with a small amount of vegetable oil.
05For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
06With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
07Serve immediately or keep warm while making the remaining pancakes.

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Rich recipe — supports nutrition-aware planning.