Swedish Pancakes
User Reviews
5
Swedish Pancakes
Description
This recipe creates Swedish Pancakes by mixing eggs with milk and melted butter, then gently folding in sifted flour, sugar, and salt to form a smooth batter. The pancakes cook in a nonstick skillet in thin layers, forming a golden surface with bubbled and browned edges that indicate readiness to flip.
The texture is delicate and soft with some flexibility, making them ideal for rolling or folding around fillings. The stacking method with parchment paper keeps pancakes separate and prevents sticking when made in batches.
They are often served immediately with homemade fruit syrup or whipped cream but can be stored in a warm oven briefly. The pancakes also accommodate savory fillings like eggs, ham, or cheese, expanding their meal uses from breakfast to dessert.
Leftover pancakes store well in the refrigerator for a few days or freeze for longer storage when separated with parchment and properly wrapped.
Ingredients
- 3 egg large
- 3 cups milk
- 3 tablespoons unsalted butter melted, plus more for the pan
- 1½ cups all-purpose flour sifted
- 2 teaspoons sugar
- 1 teaspoon salt
Toppings
- fruit syrup homemade
- Whipped Cream homemade
Instructions
- In a medium bowl, beat eggs until well combined.
- Add milk, butter, flour, sugar, and salt to eggs and mix until smooth.
- Heat more butter in a 10-inch nonstick skillet over medium heat, or spray the skillet with nonstick cooking spray.
- Pour about ¼ cup batter into the pan and tilt the pan in circles until the batter is spread all over in a thin layer. Cook for 1-2 minutes. When the edges are bubbled and browned, it is ready to flip.
- Cook the other side until golden, about 1 minute, then transfer to a plate. Repeat to make the remaining pancakes, stacking them with a piece of parchment paper between each one to keep them from sticking.
- Serve immediately with your toppings of choice.
Notes
- Keep cooked pancakes warm on a baking sheet in a 200°F oven until serving to preserve texture.
- Separate pancakes with parchment paper when stacking to avoid sticking together.
- Store leftovers in an airtight container refrigerated for 2-3 days or freeze up to 4 months with proper wrapping and separation.
- Fill pancakes with sweet options like fresh fruit, Nutella, syrup, or whipped cream, or savory options such as ham, cheese, or eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 137kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 233mg | 10% |
| Potassium | 124mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 246IU | 5% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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