Swedish Pancakes

Our second favorite pancakes (after oven puffed pancakes) are Swedish Pancakes.

 These are thin crepe-like pancakes, cooked in a skillet then rolled and served with a squeeze of lemon juice and dusted with powdered sugar or a sprinkle of cinnamon sugar.

Whisk the ingredients in a medium bowl.

Melt the butter in the skillet and whisk into batter.

Pour about 1/3 C batter into skillet.

Tilt the skillet to cover the bottom with a thin layer of batter.

Cook about 1-2 minutes, until the edges start to dry and the underside is golden. Then flip.

Cook the other side about 1 minute.

Keep warm, along with the plates in the oven while you make the rest.

Choice of toppings: lingonberry jam, cinnamon sugar, powder sugar, and lemon.

Roll and serve with cinnamon sugar.

Powdered sugar and lingonberry.

Hope you enjoy one of our favorite breakfasts.

Swedish Pancakes

Serves 2

2 eggs

1/2 C flour

1 C milk

2 T sugar

2 T butter, melted

1/4 t vanilla

pinch nutmeg (optional)

In a medium bowl whisk together first 4 ingredients 
until smooth. Melt the butter in a non-stick 8"crepe 
pan or skillet over medium high heat. Pour the 
melted butter into the batter and whisk to blended.

 Use a 1/3 C measure to scoop the batter into the hot 
buttered pan. Tilt the pan until the batter covers 
the bottom completely. Let cook for 1-2 minutes,
 until the edges start to dry and the bottom is 
slightly golden. Flip over and cook another minute.

 Remove onto a plate and keep warm along with 
the other plates in the oven while you make the rest.
  Roll by folding. Serve with a sprinkle of lemon juice
 and your choice of cinnamon sugar or
powdered sugar and Swedish lingonberry jam. 

Enjoy!

Click HERE to see another favorite way to serve these pancakes.
Click HERE to see more breakfast recipes.
To make savory crepes, leave out the sugar and vanilla
and  add 1/4 t salt. fill as desired and bake.

Links: A Few of My Favorite Things