Wednesday, December 10, 2008

Swedish pancakes

These pancakes were actually discovered and prepared by my husband, who is the breakfast guru at our house. They are delicious, and pretty; great for the holidays. They have the flavor of a pancake, but the consistency and flavor of a crepe, so if you are a fan of both you're set. I would also highly recommend eating them with your favorite berry syrup.


2 cups milk

4 eggs

1 TB canola oil

1-1/2 cups flour

3 TB sugar

1/4 tsp salt

favorite berry syrup, or warmed jam or fruit spread

whipped cream


1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-inch nonstick skillet; pour 1/4 cup batter into center of each. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

3. Fold pancake into quarters; serve with syrup and whipped topping.


Mike and Amber said...

Oh, this is a huge family favorite I grew up with! My mom taught us that the "authentic" way is to squeeze lemon juice on them and sprinkle with sugar. I like to be rebellious and eat mine with just a hint of maple syrup or strawberry jam!

priscilla said...

mmm, this looks really good. i've never had swedish pancakes believe it or not!