These are THE BEST Swedish Pancakes! So easy to make, it’s a family favorite for brunch, holidays like Christmas or Easter or even dinner. Our whole family loves them, and actually I have never met anyone who doesn’t! Serve them with berries, lemon, lingonberries or just butter and powdered sugar.
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Now I was warned when I first tried making these that the first pancake is always a throw-away. It always tears and it is hard to flip. I have NEVER had that problem. I think the key might be the extra large spatula, but maybe it’s just THIS AMAZING FOOL-PROOF RECIPE!
You will need:
4 eggs
1 ½ cups milk
1 cup all-purpose flour, sifted
¼ tsp salt
½ cup butter, melted
2 Tablespoons granulated sugar
1 tsp vanilla extract
Cooking spray
Sieve mesh strainer
Large spatula
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Directions for Swedish Pancakes:
First whisk eggs in a large bowl. Then slowly add in about a ½ cup milk and whisk. Next, whisk in about ½ of the sifted flour. Now, whisk in salt and sugar. Continue to whisk in the remaining milk and flour. Now, whisk in the vanilla extract and slowly whisk in the melted butter until everything is smooth and there are no lumps.
You can even strain the batter using a mesh strainer if you wish. The batter will be very thin.
Next, heat a non-stick pan over medium heat and spray with cooking spray. Now, ladle in batter and swirl around pan so there is a thin layer that covers the bottom of the pan.
Watch the batter carefully and when the edges of the pancake become dry, peek under the pancake to see if it’s golden and flip quickly using a large spatula. This usually takes a couple of minutes or so depending on the temperature of your cooktop.
It will only take another minute or so to cook the other side.
I like to fold mine in half
Then into quarters.
You can roll them up instead of folding if you wish.
Top with butter, powdered sugar, lemon or lingonberries.
Makes 6 extra large pancakes using a 12” non-stick frying pan.
These Swedish Pancakes are such a treat! Everyone will be so impressed, they taste absolutely divine!
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Swedish Pancakes
These are THE BEST Swedish Pancakes and such an easy recipe! I've never had a better Swedish Pancake anywhere!
Ingredients
- 4 eggs
- 1 ½ cups milk
- 1 cup all-purpose flour, sifted
- ¼ tsp salt
- ½ cup butter, melted
- 2 Tablespoons granulated sugar
- 1 tsp vanilla extract
- Cooking spray
- Sieve mesh strainer
- Large spatula
Instructions
- Whisk eggs in a large bowl. Slowly add in about a ½ cup milk and whisk. Whisk in about ½ of the sifted flour. Whisk in salt and sugar. Continue to whisk in the remaining milk and flour. Whisk in the vanilla extract and slowly whisk in the melted butter until everything is smooth and there are no lumps. You can even strain the batter using a mesh strainer if you wish. Batter will be very thin.
- Heat a non-stick pan over medium heat and spray with cooking spray. Ladle in batter and swirl around pan so there is a thin layer that covers the bottom of the pan.
- Watch the batter carefully and when the edges of the pancake become dry, peek under the pancake to see if it’s golden and flip quickly using an extra wide spatula. This usually takes a couple of minutes or so depending on the temperature of your cooktop.
- It will only take another minute or so to cook the other side. Place on a plate, roll, or fold in half or into quarters.
- Top with butter, powdered sugar, lemon or lingonberries.
