Posted by: Deana | December 16, 2009

Swedish Pancakes

Sweedish Pancakes
Swedish Pancakes have been a staple in my life for as long as I can remember.  These pancakes were often a requested birthday “dinner” growing up, requested by me and by my siblings.  And now when my brother and my youngest sister come home from college, he usually manages to talk her into making him some for breakfast one morning just because they’re “home.”

I made these to enjoy with friends this last Sunday as part of a Christmas brunch we were sharing.  I made a double batch and I think there was one leftover pancake.  Since they do make great leftovers, and since I hadn’t had them for a while and really enjoyed them that morning, I came home that night and made another batch for dinner (and for leftovers for future breakfasts).

My mom has made these so many times that her recipe card has the quantities for a single batch as well as for double or triple batches!  I love that she’s already done the math for me, thanks Mom.

Swedish Pancakes

Single

Double

Triple

  • 3 eggs
  • 6 eggs
  • 9 eggs
  • ¾ c. flour
  • 1 ½ c. flour
  • 2 ¼ c. flour
  • 1 T. sugar
  • 2 T. sugar
  • 3 T sugar
  • ½ tes. salt
  • 1 tes. salt
  • 1 ½ tes. salt
  • 1¼ c. milk
  • 2 ½ c. milk
  • 3 ¾ c. milk

Beat eggs, add dry ingredients and mix.  Lastly, add milk.  Beat until smooth.

Cook on an ungreased griddle (or a non-stick frying pan if you don’t have a griddle) until slightly brown, flip and cook on the other side briefly.  Griddle should be HOT. Pancakes should be very thin.

To keep the cooked pancakes warm while the rest cook (as long as there’s not someone standing there eating them as you make them, which may happen) we warm the oven with a plate inside.  As the pancakes are done, we fold them in half and stack them on the plate.

Traditionally Swedish pancakes are topped with lingoberry jam, but we never did that growing up.  The best part of Swedish pancakes is that everyone can personalize them.  Some favorite toppings at our house are: butter (always start with a little butter), cinnamon & sugar, powdered sugar, brown sugar, or any of Mom’s homemade jams (raspberry, boysenberry, blackberry – yum!).

Single

Double

Triple

3 eggs

6 eggs

9 eggs

¾ c. flour

1 ½ c. flour

2 ¼ c. flour

1 T. sugar

2 T. sugar

3 T sugar

½ tes. Salt

1 tes. Salt

1 ½ tes. Salt

1¼ c. milk

2 ½ c. milk

3 ¾ c. milk

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Responses

  1. Swedish pancakes are wonderful. You must try them with lingonberry sometime–whether you like them or not, they really do have a very distinct flavor that’s definitely traditional!


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