Swedish Pancakes (Family Recipe)
Recipe: #2399
November 12, 2011
Categories: Breakfast, Eggs, Authentic, Scandinavian, 5-Minute Prep, Birthday Brunch, Flour, Pancakes, more
"These are very thin and crepe like but are heavier. They have a very smooth texture. The recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhard's Bakery in Oakland, California. Their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! My family eats them with maple syrup with melted butter in it and boysenberry syrup drizzled over that and then sprinkled with powdered sugar. You can also eat them with fresh fruit or jam. Servings are an estimate...some people eat 3...or some like me can eat 10! *My Grandmother makes these with up to 5 eggs sometimes and does add a pinch or two of salt. I prefer the eggier version."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (379.6 g)
- Calories 697.2
- Total Fat - 45.5 g
- Saturated Fat - 22.8 g
- Cholesterol - 752.5 mg
- Sodium - 452.9 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 4.8 g
- Sugars - 7.9 g
- Protein - 33 g
- Calcium - 286.3 mg
- Iron - 4.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Mix everything in a blender.
Step 2
**You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.
Step 3
Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
Step 4
Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
Step 5
Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.
Step 6
Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
Step 7
To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe. I hope you enjoy them as much as I do! I wish I had the knack for making them.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using half and half, make sure it is cold before adding it to the batter.
- If you want a more eggy version, use up to 5 eggs instead of 3.
- Substitute almond milk for the milk or half and half for a dairy-free option. This substitution will provide a similar flavor profile while eliminating the dairy to make it more accessible for those with dietary restrictions.
- Substitute coconut oil for the butter for a vegan option. Coconut oil is a great vegan alternative to butter, and it will give the pancakes a subtle coconut flavor.
Chocolate Chip Pancakes Add 1/2 cup of mini chocolate chips to the batter and mix well. Cook the pancakes like usual and top with powdered sugar and chocolate syrup.
Swedish Potato Salad - This classic Swedish side dish is the perfect complement to Swedish Pancakes. It is made with potatoes, onions, and a creamy dressing that is both tangy and sweet. It is a great way to add some extra flavor and texture to the pancakes.
Swedish Pickled Herring: This traditional Swedish dish is a great accompaniment to Swedish Potato Salad. It is made with pickled herring, onions, and a tangy mustard sauce. The pickled herring adds a salty, savory flavor that pairs perfectly with the creamy dressing of the potato salad, making it a delicious and flavorful addition to the meal.
FAQ
Q: What is the best way to cook Swedish Pancakes?
A: The best way to cook Swedish Pancakes is to heat a small non-stick skillet over medium heat, grease it lightly with butter, and pour a small amount of batter in the center of the skillet. Then tilt it in a circular pattern to coat the bottom in a very thin layer. Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on a heat proof plate.
Q: How do I make Swedish Pancakes from scratch?
A: To make Swedish Pancakes from scratch, mix together 1 cup of all-purpose flour, 1 cup of milk, 1 egg, 1 tablespoon of melted butter, 1 teaspoon of sugar, and a pinch of salt. Heat a skillet over medium heat and grease it lightly with butter. Pour a small amount of batter in the center of the skillet and tilt it in a circular pattern to coat the bottom in a very thin layer. Cook until solid and flip it over. It should be lightly browned on each side. Stack them on a heatproof plate. Enjoy!
4 Reviews
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Fun facts:
Fun Fact 1: The famous Svenhard's Bakery in Oakland, California was started by some of the Swedish relatives of the author of this recipe. The original packages of their products even feature a photo of the author's great great Aunt Tilda, who was the sister of the author's great great Grandmother Maria.
Fun Fact 2: This recipe is over 100 years old, and may even be as old as 150 years. It has been passed down through generations of the author's family, making it a true family heirloom.