How to make Swedish Pancakes
Are you looking for a breakfast item that is a little bit different? Maybe a little bit more elegant than cereal to celebrate a special occasion? This is the perfect recipe (at least in our house) to use. It is not that hard to make, but looks as if you have been at it for days.
This is probably not Swedish in origin, since I received this recipe from my husband's mother (who is not Swedish by any means), but it has been a staple in his family for breakfast for as long as he can remember. He would eat breakfast at home and then go across the lake to his Aunt and Uncle's house, and if they were having these, he would eat again. This usually happened on weekends. They caught on to his game, but always welcomed him with the wonderful smells of this easy food.
It is not as fast to make as a bowl of cereal, but not that complicated either. In our house, it is usually reserved for special occasions.
- 6 eggs, well beaten
- 1/2 cup sugar
- 2 cups flour
- 4 cups milk
- 1 tsp vanilla
- 6 TBSP butter, melted
- Beat eggs until foamy.
- Add sugar and beat into eggs well.
- Add milk and flour and beat.
- Add in vanilla and melted butter and mix.
- Heat oil/butter/spray oil/etc... in round pan.
- Drop about 1/8 to 1/4 cup of batter into hot pan (depending on the size of the pancake you want). Swirl until batter coats the pan in a very thin and round shape.
- Cook for 2-3 minutes. Use a spatula to flip pancake to other side (if it is hard to flip, let it cook 1-2 minutes longer). If it is not set, it will not flip well. Once it is flipped, cook for additional 2-3 minutes.
- Remove pan from heat and flip pan over above a plate. Pancake should fall out onto plate.
- Re-grease pan and repeat steps 6 through 8.
- Add toppings and enjoy!
Toppings and Fillings
There are endless possibilities with these pancakes.
Some of the fillings that we have enjoyed:
strawberries, raspberries, blackberries
syrups (either fruit or maple)
mashed sweet potatoes with brown sugar
nuts and raisins
Some of the toppings we have enjoyed:
syrups (maple, fruit, chocolate, caramel, etc...)
Foods that I have added to the batter:
almond extract instead of vanilla
fine brown sugar instead of white sugar
whole wheat flour instead of white
chocolate or cocoa powder (1-2 tsp)
As you see, the possibilities with this mix are endless. I have tried all of those listed above and I can tell you that I have enjoyed them all. Of course, chocolate has been the best - but the others were delish as well.
The swirling of the pay may take some time to master, but you will just have to practice (which includes practicing eating as well - YUM!). My first one is ALWAYS a disaster. You have to make sure that your pan is oiled in between pancakes. I use spray oil and it works great without adding unnecessary calories.
These are also great saved in the fridge for later. This recipe makes a lot, and even our family has leftovers (occasionally). I just roll them up into tubes and put in tupperware. They last in the fridge up to a week. The kids pull them out, place on a plate, cover them with a wet paper towel, and heat up in the microwave.