Swedish Pancakes Recipes

Steps:

• Mix everything in a blender.
• **You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.
• Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
• Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
• Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.
• Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
• To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe.
• I hope you enjoy them as much as I do! I wish I had the knack for making them.

Steps:

• In a large mixing bowl, beat the eggs with half the milk.
• Beat in flour and salt until smooth.
• Stir in melted butter and remaining milk.
• Heat a griddle or large skillet with a small amount of vegetable oil.
• For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
• With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
• Serve immediately or keep warm while making the remaining pancakes.

Steps:

• For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. In another bowl, whisk together the flour, sugar and salt. Combine the dry ingredients into the wet ingredients, whisking out any lumps. Let the batter rest for a few minutes while you prepare the fillings. (Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.)
• For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve. Put the remaining cherry pie filling into a serving bowl. When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl.
• For the pancakes: Grease the pan with a bit of the melted butter. Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly. When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds. (The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.) Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed. Stack the pancakes on top of each other and set aside covered with foil until ready to serve. (Pancakes can be covered and refrigerated for up to 24 hours. Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month. Thaw overnight in the refrigerator before using.)
• To serve: Put the pancakes out along with the bowls of fillings. Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar. Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar.

Steps:

• 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.

Steps:

• Mix eggs, flour and salt.
• Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
• In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
• Roll or stack them on a serving plate. Keep warm.
• Serve hot, preferably with whipped cream and jam.
• (Leftovers can be reheated or served cold with the same accessories).

Steps:

• In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
• Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
• Serve with confectioners' sugar, fresh fruit, and jam as desired.

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

Steps:

• In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Steps:

• Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
• Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Steps:

• Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
• Stream the melted butter into the batter while continuing to beat.
• Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
• Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
• Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

Steps:

• Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
• Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
• Roll up pancakes and serve a few at a time.

Steps:

• Blend all ingredients in a food processor until combined.
• Heat a 7-inch nonstick or cast iron skillet until hot.
• Add a small amount of butter and immediately pour in one ladle full of batter.
• Quickly tilt pan to spread batter evenly over the bottom.
• When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
• Repeat with the remaining batter, stacking the pancakes on a plate.
• Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.

Steps:

• Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
• Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
• Serve immediately, topped with lingonberries and a dollop of sour cream.

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Steps:

• Add all ingredients except butter into a blender and blend until smooth. Batter will be very runny.
• Heat skillet to medium heat.
• Add 1 teaspoon of butter and melt, coating bottom of a small skillet.
• Pour 1/4 cup of batter into skillet and swirl all around. Let pancake cook until edges begin to bubble.
• Flip pancake and cook other side for 1 -2 minutes.
• Pancakes can be stacked, rolled or folded into triangles.
• Serve with favorite toppings.