Swedish Pancakes

Total Time:
40 min
20 min
20 min

about 18 to 20 small pancakes

  • 1 large egg
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 2 tablespoons melted butter
  • Oil, for griddle
  • Sour Cream, as accompaniment
  • Lingonberry jam, as accompaniment

Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.

Beat the egg and milk in a small bowl.

In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter.

Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

Serve hot with sour cream, or lingonberry jam.

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4.8 14
Add 1/8 tsp. of vanilla and it'll turn into a 5 stars rating, guaranteed!!! item not reviewed by moderator and published
Lingonberrys are for Swedish meatballs, not pancakes, Emeril!! Get your Swede cuisine straight, BAM!!! item not reviewed by moderator and published
If you're looking for a very simple light pancake recipe, this is perfect! I use a little less butter than called for and 1% milk works fine for the batter. Don't let the instructions to use a special Swedish pancake pan keep you from trying this recipe. I pour a ladle-full of batter into my non-stick skillet and swirl it around to lightly cover the bottom. The recipe makes four pancakes--perfect for two people. I just smear a little sour cream and lingonberry preserves on each one before rolling it up. A dusting of powdered sugar finishes it off. item not reviewed by moderator and published
Incredible. For two people, this didn't make enough -- it would be a light breakfast. With a double recipe, it was almost too much. The recipe is so simple and straightforward, it was easy enough to have my husband whip up a second batch when we realized it wouldn't be enough. I wouldn't change a thing about this recipe. First batch had a touch of heavy cream in it, second batch had just skim milk -- I think it was a push as to which was better, so I'll probably skip the heavy cream add-in next time. We used a heavy bottomed nonstick crepe pan. Served with fresh whipped cream and a berry compote we had in the freezer from another day. So, so good. item not reviewed by moderator and published
I used almond milk instead of cow's milk and they came out great! I think it makes them lighter. Good tip for any of you lactose-intolerants out there! item not reviewed by moderator and published
Very tasty. You do need the proper equipment, though. I tried to use a regular griddle and they are so thing that they spread as far as they can. You could probably use this recipe for crepes as well. item not reviewed by moderator and published
These are amazing!! item not reviewed by moderator and published
definately a keeper!! item not reviewed by moderator and published
Was craving Swedish pancakes for dinner and this recipe was perfect! Very simple and very tasty. Definitely will make this again. item not reviewed by moderator and published
This recipe is awesome - it's takes me right back to my Grandmother and Mom. I was raised on these great pancakes. I am so very glad I kept my Mom's old cast iron Swedish Pancake pan. I had lost my recipe but working with this, it's just the same great taste and I thank you for it. item not reviewed by moderator and published
http://1.bp.blogspot.com/-154WLuaMnrI/U8PY1NHEhnI/AAAAAAAABM0/__mdHgjrGHs/s1600/ignorant.png. item not reviewed by moderator and published

Not what you're looking for? Try:

Swedish Pancakes with Cherry Cream Cheese and Chocolate-Banana Fillings

Recipe courtesy of Sandra Lee