Swedish Pancakes – a delicious recipe with Eggs, Milk, All-purpose, Sugar, Salt, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, vanilla extract, and melted butter.
2
2. Preheat a small non-stick frying pan to medium heat. Pour a thin layer of batter, about 2-3 tablespoonfuls, on the center of the pan. Quickly pick up the pan and tilt it as needed so that the batter forms a thin circle.
3
3. Cook until batter turns opaque and the shininess of the wet batter disappears. Flip and cook the other side until it is lightly browned.
4
4. Arrange the pancakes and serve with maple syrup or lingonberries (can be purchased online).
5
(Recipe inspired by Nancy Nordenson's The Spirit of Food.)
339
kcal
Calories
19
g
Fat
22
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: 4 whole Eggs, 2 cups Whole Milk, 1/2 cups All-purpose Flour, 1 Tablespoon Sugar, 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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