Swiss Pancakes Recipes

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:

• 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.

FLUFFY SWEDISH PANCAKES

Steps:

• Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
• Stream the melted butter into the batter while continuing to beat.
• Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
• Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
• Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

CHOLERMüS - SWISS PANCAKE

Steps:

• 1. BATTER: Combine eggs, salt, milk, cottage cheese, flour, honey, and oil in food processor or blender. Process until smooth.
• 2. Heat butter in a 9- or 10-inch nonstick skillet over medium heat. Pour one-fourth of batter about a half-inch thick into bottom of pan. Cover and cook until top loses its gloss, then flip over and cook the other side until lightly browned.
• 3. Carefully remove to a plate and keep warm. Repeat with rest of batter until 4 large pancakes are cooked. These pancakes will be slightly fragile, so use care not to tear them.
• 4. FILLING: Combine apples, butter, honey, and cinnamon in a small pan. Heat over medium heat until apples are cooked through.
• 5. ASSEMBLY: Place one pancake on serving dish. Top with half of filling. Place second pancake over top of filling. Dust with confectioner's sugar. Prepare second pancake the same way. Each stacked cake serves 2 people. Cut and serve accordingly.

CINNAMON-SPICED SWISS CHARD PANCAKES

Steps:

• Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
• Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
• Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.

SWISS PANCAKES

Steps:

• Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
• For best results, refrigerate batter for at least 30 minutes before cooking.
• Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
• Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
• Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
• For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
• Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.

SWISS POTATO ROSTI

Steps:

• Heat butter in a 12 inch, nonstick, skillet over medium high heat. Add the grated potatoes, thyme, salt, and pepper. Saute, mixing to coat the potatoes with the melted butter, 3-5 minutes.
• Shape the potatoes into one, round pancake in the frying pan and press them down with a spatula. Reduce the heat to medium low and cook, undisturbed, for 10-15 minutes.
• Once the bottom is golden, flip the pancake onto a plate and slide it back into the pan. Cook for 10-15 minutes on the second side, until golden.
• Serve immediately top with fried eggs.

SWISS CHEESE POTATO PANCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

SWISS POTATO PANCAKE

Steps:

• In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned. , Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges.

SWISS CHARD PANCAKES WITH LEMON BERBERE BUTTER

Steps:

• To make the berbere butter, cream the butter in a small bowl. Add the spice, lemon zest and juice, season with salt and pepper, and mix well. Form into a long roll, then cover with clingfilm and put it in the freezer for 15 minutes or in the fridge for 1 hour to firm up.
• Preheat the oven to 100°C/Fan 80°C/Gas ¼, line a baking tray with foil and put it in the oven to keep the pancakes warm while you make them. Put the flour, spring onions, milk and eggs in a blender or food processor and whizz to make a batter. Add the Swiss chard and garlic and whizz briefly so there are still some longish strands of green leaves. Pour into a bowl and stir in the herbs, nutmeg and seasoning.
• Place a large, non-stick frying pan over a medium heat. Smear generously with oil using kitchen paper, and heat until hot enough that a droplet of batter sizzles. Add 2 tablespoons of the batter to make small farçous, or you can make several pan-sized ones instead. Cook for 3 minutes or until lightly browned underneath and turning frilly at the edges. Flip over and cook for a further 2 minutes. Keep warm. Repeat with the remaining batter, adding more oil to the pan as necessary. Serve with the lemon, berbere butter.

SWISS CHARD PANCAKES

Steps:

• 1) In a food processor, pulse dill and mint until finely chopped. Add Swiss chard leaves and pulse until finely chopped. 2) Remove 2/3 of this chard/herb mixture and set aside. 3) To the remaining 1/3 of the chard in the food processor, add the chickpea flour, baking powder, baking soda, eggs and water. Process 1 minute. 4) Scrape chard puree into the bowl with the chard/herb mixture. Add lemon zest, garlic, cinnamon, nutmeg, cayenne, salt and pepper. 5) Put a tablespoon of this mixture into a small glass dish and microwave for 30 seconds. Taste and adjust for seasonings. 6) In a large non-stick pan, heat a tablespoon of olive oil over medium high heat. When oil is hot, spoon in batter, making 3 to 4 fritters to the batch. Cook about 3 minutes per side, until lightly browned and cooked through. Use more olive oil as needed for remaining fritters.