Easy Swedish Pancakes

SUBMITTED BY: KARI HALL PHOTO BY: Allrecipes

"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."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (44)

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 11, 2005 by Dulce

To the skeptics--no need for extra flour, it is really supposed to be that thin! I grew up eating Swedish Pancakes and this recipe is very good. I think the recipe my great-grandmother brought from Sweden was something like: a bunch of eggs, then flour until it's thick, then milk until it's thin. Not being the greatest cook, I need a more detailed recipe to follow. This one definitely works. A helpful hint I learned from watching my mother make them: use a medium sized frying pan, when it's hot, hold it in your hand, pour a small amount of batter into the middle of the pan then use your wrist to turn the pan and swirl the batter around to make an even layer in the pan. You don't need to use much batter--these pancakes are supposed to be very thin.

13 users found this review helpful

Reviewed on May 30, 2003 by BUTTABETH

Ever since I first visited Rockford when I was five, I have loved the swedish pancakes we would get at the Stolkholm Inn. My first effort at making them was with this recipe (because it mentioned Rockford, so I hoped it would be great), and I would have to say, these are close. I followed the recipe exactly and they turned out very yummy and how I remember them to be. Still looking for the secret ingredient to make them as magical as the Stockholm Inn's.

7 users found this review helpful

Reviewed on Apr. 19, 2005 by Leetah2Hope

If you've got a temp gauge on your griddle, it should be about 380. That makes them cook a little faster, but any pancake recipe is going to have you standing over the griddle for a while. Try a fun way my dad used to feed us all at once, we had a square pan, he'd fill it, and cut and make square pncakes. He could make enough to eat for him, me and my two brothers until the next batch was ready.

6 users found this review helpful

MORE MEMBER REVIEWS