Swedish Pancakes

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
about 18 to 20 small pancakes
Level:
Easy

Ingredients
  • 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
Directions

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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    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.
    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.
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