Traditional Swedish Pancakes Recipes

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SWEDISH PANCAKES



Swedish Pancakes image

Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 10

3 large eggs
2 cups milk
1 cup unbleached all-purpose flour
6 tablespoons melted unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish (optional)
Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
Jam, for garnish (optional)

Steps:

  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
  • Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
  • Serve with confectioners' sugar, fresh fruit, and jam as desired.

SWEDISH PANCAKES WITH LINGONBERRIES



Swedish Pancakes with Lingonberries image

An easy and delicious recipe for a true Scandinavian classic. Tender and delicate pancakes served with lingonberries and butter.

Provided by Kristi

Categories     Breakfast     Dessert

Time 2h35m

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons water
3 tablespoons unsalted butter (melted and cooled, plus more for the pan)
½ teaspoon vanilla
1/4 cup unsalted butter (room temperature)
2 tablespoons lingonberry preserves
Pinch of salt
Lingonberry preserves

Steps:

  • Make the Pancake Batter: Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
  • Meanwhile, make the Lingonberry Butter: Combine lingonberry preserves, butter and salt together in a small bowl with a fork. Set aside.
  • Preheat oven to 200 degrees. Heat a 10 inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
  • When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.

Nutrition Facts : Calories 399 kcal, Sugar 11 g, Sodium 210 mg, Fat 24 g, SaturatedFat 15 g, Carbohydrate 37 g, Fiber 1 g, Protein 8 g, Cholesterol 141 mg, ServingSize 1 serving

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



Swedish Pancakes (gluten-free, dairy-free, whole grain, all-purpose flour options) image

Provided by Texanerin Baking

Time 35m

Yield nine 7" pancakes

Number Of Ingredients 7

3 large eggs
1 tablespoon granulated sugar
1 1/2 cups (355 milliliters) milk of choice (but not canned coconut milk as it's too thick)
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup + 2 tablespoons (78 grams) gluten-free oat flour for a gluten-free version or 3/4 cup (94 grams) all-purpose flour for a non-GF version
butter or coconut oil for frying

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.

RITA'S SWEDISH PANCAKES



Rita's Swedish Pancakes image

Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam. Swedish-pancake pans are available at specialty kitchen-supply stores.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 8

3 large eggs
2 cups milk
1 cup all-purpose flour
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
Confectioners' sugar, for garnish

Steps:

  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
  • Heat Swedish-pancake pan over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve warm, garnished with confectioners' sugar.

SWEDISH PANCAKES



Swedish Pancakes image

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 9

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Steps:

  • In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.

SWEDISH PANCAKES



Swedish Pancakes image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

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.

Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams

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

SWEDISH PANCAKES (PANNKAKOR)



Swedish Pancakes (Pannkakor) image

Swedish pancakes, or pannkakor, are thin and delicate crepes topped with jam and whipped cream.

Provided by Leah Maroney

Categories     Brunch     Breakfast

Time 30m

Yield 6

Number Of Ingredients 13

For the Pancakes
1 cup flour
1/2 teaspoon salt
2 1/2 cups milk
3 eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar
4 tablespoons seltzer
2 tablespoons butter
For the Topping
1/2 cup of strawberry jam
2 tablespoons of water
Optional: Whipped Cream

Steps:

  • Gather the ingredients.
  • In a blender , combine the flour, salt, milk, eggs, sugar, and vanilla extract. Combine on high speed until completely incorporated and a thin batter has formed.
  • Let the pancake batter sit and rest at room temperature for 30 minutes.
  • Whisk in the seltzer and heat up your cast iron or non-stick pan to medium-high heat.
  • Add a little bit of the butter to the pan and spread it around with a silicone or pastry brush to completely coat the pan. Turn the heat down to medium heat.
  • Add enough batter to coat the bottom of the pan completely and swirl it around to completely coat. (The pancakes are very thin so don't pour in too much batter or it will make the pancakes thicker in texture.)
  • Cook for about one minute and then carefully flip with a soft spatula. You can also flip using the pan and a quick handle movement.
  • Cook for another 20 seconds on the second side. Remove from the pan and stack on a plate. You can stack the pancakes on top of each other as they cook. Add a little more butter to the pan before cooking each pancake.
  • Add the strawberry jam to a pan and whisk in the water. Heat the jam until it's hot and slightly thinned.
  • Fold the pancakes into triangles and top with the jam and whipped cream. You can also sprinkle powdered sugar on them if you wish.
  • Serve and enjoy!

Nutrition Facts : Calories 305 kcal, Carbohydrate 48 g, Cholesterol 111 mg, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, Sodium 299 mg, Sugar 27 g, Fat 8 g, ServingSize 12 crepes (serves 6), UnsaturatedFat 0 g

TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Provided by Leanne

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

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.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g

EASY SWEDISH PANCAKES



EASY SWEDISH PANCAKES image

Categories     Egg     Breakfast

Number Of Ingredients 6

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

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.

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Estimated Reading Time 8 mins
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3 eggs 2½ cups low-fat milk 1¼ cups flour ½ teaspoon salt 3 tablespoons butter, melted Beat the eggs with half the milk. Beat in flour and salt. Stir in melted butter and remaining milk. Heat a griddle with vegetable oil. Pour about ¼ cup batter onto the griddle and cook over medium heat 1 to 2 minutes. Turn the pancakes and cook about ½ minute. Serve immediately.
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