Swedish Pancakes

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im swedish and this is NOT a Swedish recipie....every time someone claims to have a swedish recipie for a very traditional food you americans mess it up...dont complicate it so. Swedish pancakes - or pannkakor as its really called are supposed to be thin and we serve them with icecream and jam or jam and whipped cream.....the old was to eat them with lingon berry jam...but thats and ooold tradition. anyway, maybe the chef should come to my house for REAL ONES, as well as real swedish meatballs!!!!

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The recipe I have used from my grandmother passed on through my father uses a tablespoon of sugar to the batter. Pretty close on the other ingredients and measurements. For a unique Swedish twist instead of vanilla I add a teaspoon of almond extract. Never heard of vanilla extract. The versatility of the pancake makes it great for so many toppings.

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I love these, although we refer to them as Crepes, or Blintzes. My mom made these alot when we were growing up, we used to fill them with small curd cottage cheese and jelly (your choicerolled up and topped with sour cream. YUMMMMM! My kids love them also, and make them for their family since they have grown up and love to cook.

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Just like my Swedish grandmother used to make...you want them thin, soft inside but slightly crispy on outside. Not a maple syrup type of pancake. The swedes roll them up with Lingonberry jam (the go to condiment in Sweden. We also used to butter and roll up grape jelly inside.

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AMAZING

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unbelievably easy and they are my family's favorite pancake! Delicious served plain or with a side of favorite fruit.

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These were awesome! I used salted butter so just left out the salt that was called for. Also, I ramped up the temp on the pan and rather than a scant 1/3 cup, used a full 1/3 cup and the pancakes came out perfect. This is a keeper.

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Great Recipe. Pancakes came out perfectly. Warmed the milk to room temperature so the melted butter would not solidify when added to the rest of the ingredients in the blender.

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I made this for my kids one morning and now they beg for it every morning!!

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These are easy, delicious and a definite crowd pleaser. You can make and store ina warm oven for at least 30 minutes so they are great for a brunch!!