Arvidson Swedish Pancakes Recipes

SWEDISH PANCAKES

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

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.

ARVIDSON SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
• Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

LIGHT AND FLUFFY NORWEGIAN PANCAKES

Steps:

• Beat together the whole milk, water, and eggs in a measuring cup until the ingredients are completely combined.
• Whisk in the sugar, melted butter, and vanilla extract .
• Place the flour in a separate bowl. Slowly add the liquid mixture to the dry mixture, whisking as you incorporate them together. This will ensure a smoother batter. Instead, you can also add all of the ingredients to a blender and blend until smooth. This will also help prevent lumps.
• Coat your cast-iron skillet with butter or cooking spray. Turn your stove to medium heat so the pancakes will not burn. Place about 1/2 cup of the batter into the center of the skillet. Use a wooden spoon to spread the batter evenly in the pan, or hold the handle (use a pot holder) to swirl the batter , so it completely coats the bottom of the pan. Let the pancake cook for about a minute and then flip with a spatula . Cook for another minute and then remove from the pan. Sprinkle with powdered sugar and top with lingonberry jam.