Swedish Pancakes – a delicious recipe with milk, flour, sugar, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix everything in a blender.
2
**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.**.
3
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.
4
Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
5
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.
6
Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
7
To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe.
8
I hope you enjoy them as much as I do! I wish I had the knack for making them.
554
kcal
Calories
35
g
Fat
43
g
Carbs
18
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: 2 cups milk, 1 1/2 cups flour, 1 teaspoon sugar, 1/4 teaspoon baking powder, and more.
Yes, 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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