Ingredients
-
3
-
2 1/2
-
1 1/4
-
1/2
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Traditional Swedish Pancakes,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!,We made these pancakes and thought they were a little thicker than my grandmothers who was a Swedish immigrant, but they were excellent! As a variation, we used Almond milk and it worked perfectly.,They have great flavor, but they are not Swedish pancakes- they are crepes. I agree with the others who said these are too thin. These were more the consistency of a crepe, which is really thin. Swedish pancakes typically are a little thicker. I added a half cup flour to it and it turned out better. They are still much different than a “regular” pancake because there are more eggs and no baking powder.
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Steps
|
1
Done
|
In a Large Mixing Bowl, Beat the Eggs With Half the Milk. |
|
2
Done
|
Beat in Flour and Salt Until Smooth. |
|
3
Done
|
Stir in Melted Butter and Remaining Milk. |
|
4
Done
|
Heat a Griddle or Large Skillet With a Small Amount of Vegetable Oil. |
|
5
Done
|
For Each Pancake, Pour About 1/4 Cup Batter Onto the Griddle and Cook Over Medium Heat 1 to 2 Minutes. |
|
6
Done
|
With a Spatula, Turn the Pancakes and Cook Until Golden Brown, About 1/2 Minute. |
|
7
Done
|
Serve Immediately or Keep Warm While Making the Remaining Pancakes. |
