Swedish Oatmeal Pancakes Recipes

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.

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.

SWEDISH PANCAKES (GLUTEN-FREE, DAIRY-FREE, WHOLE GRAIN, ALL-PURPOSE FLOUR OPTIONS)

Steps:

• Use an immersion blender or a blender to blend all the ingredients together until thoroughly combined and no lumps remain. You can also mix it by hand but make sure to stir the batter very well before pouring the batter into the pan.
• Heat a 9" skillet over medium heat and melt about 1 teaspoon of butter in the pan. Tilt the pan to cover the whole pan in butter.
• Pour 1/4 cup of batter into the pan. Very quickly tilt the pan to swirl the batter evenly all around the pan.
• Cook for about a minute or until the bottom is golden brown and then carefully flip it over and cook for about another 30 seconds or until cooked.
• Serve with fruit sauce, jam, or preserves.

SWEDISH OATMEAL PANCAKES

Steps:

• Mix all the dry ingredients.
• Blend in liquid ingredients, mix well.
• Let stand 30-45 minutes, will thicken DO NOT ADD LIQUID.
• Cook on hot griddle.

SWEDISH OATMEAL PANCAKES

Steps:

• Mix the oats and buttermilk and let stand overnight in the fridge.
• In the morning mix in the flour, sugar, baking soda, and baking powder. Then add the eggs and butter. If the mix is too thick add more buttermilk.
• Drop 2 Tbsp. onto hot griddle for each pancake (for small pancakes).

OATMEAL-BUTTERMILK PANCAKES

Steps:

• Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
• Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

SWEDISH OAT PANCAKES RECIPE - (4.3/5)

Steps:

• 1. Combine oats, lemon juice, and milk in a large bowl. Soak at least 30 minutes or as long as overnight. 2. Stir flour, sugar, baking powder, and baking soda together in a medium bowl. 3. Stir dry ingredients into oat mixture. Stir in eggs and melted butter. Batter should be thick, but add 1-2 TBS more milk if it seems too thick to pour. 4. Pour out batter by 1/4 cup portions. Cook until browned on bottom, 2-3 minutes. Flip and cook on other side until evenly browned. Serve hot with syrup, a fruit compote, and/or whipped cream. Makes 8 servings. Each serving = 4 Weight Watchers points.