Karis Easy Swedish Pancakes Recipes

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EASY SWEDISH PANCAKES



Easy Swedish Pancakes image

This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.

Provided by KARI HALL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 large eggs eggs
2 cups milk
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Steps:

  • In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
  • Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g

KARI'S EASY SWEDISH PANCAKES



KARI'S EASY SWEDISH PANCAKES image

Categories     Quick & Easy

Yield 4 Servings

Number Of Ingredients 6

4 eggs
2 cups milk
1/2 cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter

Steps:

  • In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

SWEDISH PANCAKES



Swedish Pancakes image

The French call them crepes, and the Swedes call them perfect for rolling, folding, filling, or topping for anytime from breakfast and brunch through dessert. These pancakes are thin, so they're easy to stack, roll, or fold - and they're good topped with maple or pancake syrup, canned pie filling, fresh or canned fruit, or even ice cream and chocolate or fruit sauce. Served plain or fancied-up, these are perfect for anytime you want something light and special. Posted for ZWT 6.

Provided by JackieOhNo

Categories     Breakfast

Time 30m

Yield 18-20 pancakes

Number Of Ingredients 6

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons sugar
1 dash salt
4 teaspoons butter

Steps:

  • Place all the ingredients except the butter in a blender. Blend just enough to combine the ingredients (don't overmix).
  • In a large nonstick skillet or on a griddle, melt some butter over medium-low heat. Pour 1/4 cup of batter per pancake into the skillet, cooking several pancakes at one time, but not overcrowding them. Flip the pancakes when the edges look like golden lace. Cook for just a bit longer, until the second side of the pancakes turn golden. (These don't take long to cook because the batter is thinner than regular pancake batter.).
  • Repeat until all batter is used, adding the remaining butter to the pan as needed.

Nutrition Facts : Calories 71.8, Fat 3, SaturatedFat 1.5, Cholesterol 53, Sodium 43.6, Carbohydrate 8.1, Fiber 0.2, Sugar 1.5, Protein 3

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