SWEDISH PANCAKES
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
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
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)
Provided by Texanerin Baking
Time 35m
Yield nine 7" pancakes
Number Of Ingredients 7
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 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
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
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
Time 30m
Yield 20 pancakes.
Number Of Ingredients 9
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
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 pancakes
Number Of Ingredients 7
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
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
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)
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
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
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
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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5/5 (3)Total Time 20 minsCuisine SwedishCalories 116 per serving
- In a large bowl, combine the eggs with a half of the milk. Whisk. Add the flour and mix well until smooth. Add the salt, the rest of the milk and melted butter. Mix.
- Butter a frying pan over medium heat and pour a thin layer of batter on skillet, spreading it evenly to edges. Cook until the surface of the pancake looks dry, then flip it. Repeat with the remaining batter.
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25 TRADITIONAL SWEDISH RECIPES - INSANELY GOOD
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5/5 (1)Published 2021-02-04Category Recipe Roundup
- Easy Homemade Ikea Swedish Meatball Recipe. I was thrilled to see my friend making meatballs at home. If they’re great anywhere, it’s in Sweden! Not only are they a great mixture of pork and beef, but they have potato and onion in the mix and Worcestershire sauce in the gravy.
- Pepparkakor (Swedish Ginger Cookies) Mostly served around the holidays but a pleasant little cookie year-round, this recipe uses dark corn syrup for a depth of flavor you won’t get without it.
- Swedish Cream Recipe. This can only be described as a dream. If creme brulee and panna cotta got together, his would be the result. Want to save this recipe?
- Swedish Apple Pie. This decadent pie is almost like an apple cobbler. Rather than a layer of pastry, you’ll need to make the topping and spoon it over your apple filling.
- Swedish Potato Pancakes (Raggmunk) These can be served as a simple snack or as a side to some chicken or tender meatballs. Either way, they’re crunchy, salty, and irresistible.
- Swedish Rye Bread (Limpa) Much like other European countries, the Swedes like their bread dark and full of rich flavor. This recipe is slightly different, with it being a little sweet.
- Swedish Blueberry Soup. It took me a minute to get my head around this one, but if we can eat gazpacho at lunch, why not blueberry soup for breakfast?
- Swedish Lingonberry Sauce. My first experience with lingonberry sauce was with those meatballs my friend made. She made it herself, from scratch, thank you very much!
- Crispy Hasselback Potatoes with Rosemary and Garlic. If you’re going to try anything on this list, pick this! Originally from a small tavern in Sweden, these potatoes are crispy, tender, and so good.
- Swedish Pancakes. You’ll find these very similar to crepes. Thin, sweet, and delicate, they are a great little snack or dessert with the right toppings.
CLASSIC SWEDISH PANCAKES...SUPER EASY - GIRL AND THE …
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Cuisine SwedishEstimated Reading Time 8 minsCategory BreakfastTotal Time 20 mins
- Add in eggs, butter, vanilla, lemon zest and milk to a bowl. Whisk to combine with either a hand whisk or with a stand mixer. *
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5/5 (29)Calories 277 per servingCategory Breakfast
- Add melted butter and more milk. Add rest of the flour and milk; mix well. Wipe griddle with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread all over. When edges are bubbled and browned, it's ready to flip.
- For syrup, melt all ingredients in a pot until well mixed. Serve on top of pancake and top with cream, fruit or any other toppings.
SWEDISH PANCAKES RECIPE - PANNKAKOR - RAMSHACKLE …
From ramshacklepantry.com
5/5 (3)Total Time 30 minsCategory BreakfastCalories 537 per serving
10 TRADITIONAL SWEDISH BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Swedish Pancakes. Swedish pancakes are very crepe-like in appearance, but the taste and texture are pretty different from crepes. For example, the pancakes are much fluffier, but they’re not as fluffy as American pancakes.
- Swedish Waffles. Swedish waffles are thin, crispy, and beautifully golden brown. They’re also incredibly easy to make. All you’ll need is butter, flour, baking powder, salt, milk, and eggs – and a waffle iron, of course.
- Swedish Cardamom Buns. If you like to start your morning off with something sweet, you’ll appreciate this recipe for Swedish cardamom buns. They’re similar to cinnamon rolls, but there’s also a hint of pull-apart monkey bread in both their flavor and texture.
- Muesli. Whether you call it Swiss oatmeal or muesli, this dish is a rich, hearty breakfast that’ll fill you up and keep you going for hours. It’s also incredibly convenient because you make the oats the night before, and the following day, all you have to do is add your chosen toppings.
- Swedish Rye Bread. This dense, dark bread has a perfectly crispy outer crust but is soft, tender, and flavorful on the inside. Like most bread, it takes some time to make, but it has a phenomenal taste that you won’t be able to resist.
- Swedish Crispbread. If you love seasoned, herby crackers and have never had Swedish crispbread, you’re about to be one happy chef. These crunchy, seed-covered crackers are so tasty and flavorful that you can enjoy them with or without toppings.
- Swedish Lemon Pancakes. These pancakes are very similar to those listed above; they’re just as thin, light, and delectable. The only difference is that you’ll flavor these with a bit of lemon zest and lemon curd.
- Swedish Cardamom Bread. This Swedish cardamom bread isn’t as sweet as the cardamom buns listed above, but it’s every bit as incredible. First of all, it’s gorgeous.
- Boiled Eggs. Chances are, you already know how to make boiled eggs, but they’re a staple of Swedish breakfasts, so I couldn’t leave them off the list.
- Coffee. Again, coffee is one of those things most Americans already know how to make, but the Swedes love coffee just as much as the rest of us, and no Swedish breakfast is complete without it.
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