Swedish Pancakes Grandmas Forss 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.

TRADITIONAL SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
• Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

GRANDMA'S SWEDISH THIN PANCAKES

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

SWEDISH PANCAKES

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.

TRADITIONAL SWEDISH PANCAKES

Steps:

• In a large mixing bowl, beat the eggs with half the milk.
• Beat in flour and salt until smooth.
• Stir in melted butter and remaining milk.
• Heat a griddle or large skillet with a small amount of vegetable oil.
• For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
• With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
• Serve immediately or keep warm while making the remaining pancakes.

REAL SWEDISH PANCAKES (PANNKAKOR)

Steps:

• Mix eggs, flour and salt.
• Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
• In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
• Roll or stack them on a serving plate. Keep warm.
• Serve hot, preferably with whipped cream and jam.
• (Leftovers can be reheated or served cold with the same accessories).

SWEDISH PANCAKES

Steps:

• Mix everything in a blender.
• **You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.
• Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
• Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
• Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.
• Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
• To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe.
• I hope you enjoy them as much as I do! I wish I had the knack for making them.

SWEDISH PANCAKES

Steps:

• In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks gradually. Stir in the Sour Cream.
• In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the batter.
• Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 T of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

EASY SWEDISH PANCAKES

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

Steps:

• Sift dry ingredients together.
• Warm the milk and butter just until the butter has melted. .
• Add the eggs, then the dry ingredients.
• Lightly coat a crepe pan or nonstick frying pan with butter. This batter is thin, so I don't recommend a griddle, it will run all over!
• Pour a third of a cup into the hot pan, medium -high wait a minute or two until the edges curl, flip over, another minute and remove to a warm plate. Continue until the batter is gone.
• Serve with real maple syrup, Lingonberries, powdered sugar, whatever you like really! Enjoy!
• By the way, my amount of finished pancakes is only guesswork.

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 PANCAKES - GRANDMAS FORSS' RECIPE

Steps:

• Beat eggs in blender.
• Add 1/4 cup (for 10 or 12 inch skillet) to medium hot pan.
• When batter dries and edges are brown, carefully turn and cook another minute or so.
• Roll into a tube, and top with jam, lemon juice, syrup or whatever you're in the mood for!