Swedish Pancakes – a delicious recipe with Butter, Eggs, Milk, Cream, All-purpose, Cardamom. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Bring all ingredients to room temperature, then melt the butter.
2
Mix all ingredients together kind of slowly so you don't get lumps in your batter.
3
Heat your griddle, and pour a little of the pancake batter on, thin it out with your spoon. When the pancake starts to look like it's firming up, it's time to flip it.
4
Let it cook another minute or so on the second side, then place on plate.
5
Cook the whole batch at once. The batter does not refrigerate well.
6
When all your pancakes are cooked, fold them into quarters to serve. Place them on the plates, usually 4 to a person (there will be extras) and top with a tablespoon of lingonberry preserves, sliced sugared strawberries or raspberries and a dollop of whipped cream.
7
***WARNING!!!*** HIGHLY ADDICTIVE!!!
815
kcal
Calories
69
g
Fat
30
g
Carbs
17
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 8 ingredients. The key ingredients include: 6 Tablespoons Melted Butter, 3 whole Eggs, 1 cup Milk, 1 cup Cream, 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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