Grandma Kay'S Swedish Pancakes – a delicious recipe with eggs, milk, sugar, salt, baking powder, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Allow eggs and milk to rise to room temperature.
2
Beat eggs until frothy; slowly add milk.
3
Blend in each ingredient separately.
4
Add the flour 1 tablespoons.
5
at a time; add the butter last.
6
(Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
7
Add a small amout of butter and swirl around.
8
Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
9
Cook until golden and remove to plate.
10
Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
11
Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.
325
kcal
Calories
21
g
Fat
21
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large eggs, 1 cup milk, 2 teaspoons sugar, salt, to taste, and more.
Yes, Grandma Kay'S Swedish Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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