Authentic, Traditional Swedish Pancakes Recipe: Heat up the Griddle, These are Great!
Swedish Pancakes, Ready to Eat!
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Swedish Pancakes that are Irresistible
I was cleaning the other day and ran across this recipe at the back of a drawer, which I got from a Swedish friend of mine and which was handed down by his grandmother.
I admit, I don't cook. There are only a few things that will get me into the kitchen and cooking, and Swedish Pancakes is one of them, so you know it's special. I have several times invited friends over for breakfast on a weekend morning: I keep the Swedish Pancakes coming while they eat 'em up.
Swedish pancakes are a lot like crepes--only totally different at the same time. One thing I recommend: use the largest electric griddle you can find because these pancakes are sensitive to temperature (burning/undercooking) and a person can eat an entire Swedish pancake in one bite--so your "patrons" (family and friends) will be screaming for more before you've even finished the second set on your griddle. Getting a small head-start on the eaters is also recommended.
If you're feeding a crowd, big family, or lots of hungry teenagers, or if you are not planning on serving anything but the pancakes, make a double-batch. Otherwise, these should feed your average four standard adults, assuming they are eating other things in addition to the pancakes (sausage goes particularly well, as do eggs).
A handy tip from my uncle: Assuming your griddle is high enough and your plates low enough, put the plate(s) under the griddle to give them a nice gentle warming effect and keep these fragile little pancakes warm and ready-to-eat, too.
Tip: Put the Plates Under the Skillet for Warmth!
- Beat eggs until they are very fluffy. (Pictures 3 and 4)
- Add milk and 2 Tablespoons of butter.
- Add dry ingredients.
- Combine--the batter may be bubbly and funny looking, but don't spend much time combining the ingredients: that's the way the batter always looks.
- Using a greased or non-stick electric frying pan set for "pancakes", pour about 2 tablespoons of batter per pancake. The pancakes should be extremely thin. (Picture 5)
- Lightly brown on each side. (Picture 6)
- Place on a plate and drip on a bit more of the melted butter. (Picture 5)
- (Optional) Pour on syrup or apply other toppings, if desired, and you're ready to eat! Note that Swedish pancakes are delicious without ANY toppings, too. (Picture 7)
- 3 Eggs
- 2 cups Milk, 2% or higher--skim and 1% milk don't work well with this recipe
- 2 Tablespoons Butter, Melted
- 3 Tablespoons Sugar
- 1/2 teaspoon Salt
- 1.5 (1 + 1/2) cups Flour, Sifted
- **Toppings (optional)**
- Syrup, You can't go wrong with syrup. Try different flavors, too!
- Powdered Sugar
- Lingon berry sauce or jam, (This is the traditional Swedish topping for these pancakes, but it's not for everyone)
Tools and Equipment Needed
See Picture 2:
- Electric skillet or pancake griddle (stove-top versions don't work as well because the temperature can't be controlled well enough for this recipe)
- Pancake spatula (plastic, if you are using a non-stick skillet)
- Medium sized mixing bowl
- Measuring cups for dry ingredients
- Liquid measuring cup
- Measuring spoons
- Small dish for melting butter in the microwave oven
- Serving plates and silverware
Tip: Microwave Leftover Pancakes
On the very rare chance that you have leftover pancakes, they warm up in the microwave nicely in about 5-10 seconds up to two days after you have initially made them! Be sure to cover with plastic wrap to keep in the moisture. The edges may get a little bit crisp, but they still taste fantastic.
Swedish Pancakes PicturesClick thumbnail to view full-size
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