Best 20 Swedish Pancakes Recipes

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

SWEDISH PANCAKES

Steps:

• In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
• Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
• Serve with confectioners' sugar, fresh fruit, and jam as desired.

SWEDISH PANCAKES

Steps:

• In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , 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., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

TRADITIONAL SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
• Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

EASY SWEDISH PANCAKES

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

FLUFFY SWEDISH PANCAKES

Steps:

• Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
• Stream the melted butter into the batter while continuing to beat.
• Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
• Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
• Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

PLäTTAR (SWEDISH-FINNISH PANCAKES)

Steps:

• 1. Beat all ingredients together until smooth.
• 2. Use only 1 tablespoon batter for each pancake. Cook on greased hot griddle, or in the aebelskiver pan. Cook until golden brown on each side.
• 3. Top with butter and lingonberry preserves.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER

Steps:

• MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
• NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
• MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

SWEDISH PANCAKES (PLäTTAR)

Steps:

• In a medium bowl, beat eggs; stir in milk and half and half.
• In another bowl, stir together flour, baking powder, sugar and salt; sprinkle over egg mixture. Gently stir in until batter is smooth. Stir in butter. Let stand 1 hour. Stir batter thoroughly.
• Preheat a plättar pan or 6-inch cast-iron skillet. Grease cups of plättar pan or grease skillet. Spoon 2 rounded Tablespoons batter into each cup or onto skillet; cook about 1 minute on each side until golden brown. Repeat with remaining batter. Serve with fruit or jam.
• Variation: Make 8-inch pancakes. Layer several pancakes with thick lingonberry, bilberry or blackberry jam between them. When cool, frost stack with whipped cream.

SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)

Steps:

• Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
• Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.

SWEDISH PANCAKES (PLATTAR)

Steps:

• Beat eggs until light and fluffy.
• Add salt and sugar, stir well.
• Add the flour and beat well.
• Add milk gradually.
• Melt butter in skillet, medium heat and add batter. Pancakes should be much thinner than normal American style. Flip to cook both sides.
• Pancakes will be brown (from the butter) in spots when they are done.
• Enjoy!

ARVIDSON SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
• Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

SIMPLE SWEDISH PANCAKES

Steps:

• Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
• Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
• Roll up pancakes and serve a few at a time.

ROLLED SWEDISH PANCAKES

Steps:

• Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.

SWEDISH PANCAKES

Steps:

• Mix everything in a blender.
• **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.**.
• 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.
• Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
• 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.
• Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
• 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.

EASY SWEDISH PANCAKES

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

SWEDISH PANCAKES

Steps:

• In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
• In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
• Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

SWEDISH PANCAKES - (PANNKAKOR)

Steps:

• Whisk eggs together before adding rest of ingredients.
• Place 1 teaspoons margarine into large frying pan or a flat griddle.
• Set stove on medium high heat.
• Add just about a 1/2 cup of the batter to the frying pan.
• Making sure the whole bottom of your frying pan is covered with the batter.
• Turn batter over when top looks done.
• The pancakes should be very thin, looking like crepes.
• Take out of pan and set aside to partially cool on waxed paper until you are done with the rest of your batter.
• Take each pancake and spread 1 tablespoon of lingenberry preserves or any type of jelly, jams, or preserves you have on hand inside pancake and roll closed.
• Place rolled pancakes onto plate and sprinkle with powdered sugar.
• Serve and enjoy.
• ANOTHER VERSION OF THESE WONDERFUL PANCAKES IS:.
• Spread 1 tablespoon of cooked ground beef, shrimp or crab meat filling into each cooked pancake.
• Roll up pancakes and place tightly together in a 8" square baking pan.
• Top with a blend of your favorite shredded cheese to put on top.
• You can bake them at 400 degrees F. for about 5-10 minutes. Just until cheese is melted.
• Serve and ejoy.

RITA'S SWEDISH PANCAKES

Steps:

• In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
• Heat Swedish-pancake pan over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve warm, garnished with confectioners' sugar.

GRANDMA'S SWEDISH PANCAKES

Steps:

• 1. Beat the eggs until fluffy with a whisk. Add the milk, whisk together.
• 2. Sift the flour and salt together. Add to the milk and eggs. Beat until smooth. Add the melted butter, and beat again.
• 3. In a large non-stick pan, (I use cast iron) melt a bit of butter to coat the bottom of the pan. Get the butter nice and hot, but do not burn.
• 4. Using a 1/2 cup measure, ( you won't use the whole 1/2 cup) pour a very thin layer of batter in the pan, and swirl it around, to coat evenly. Cooking one pancake at a time. Very much like a crepe.
• 5. Cook the pancake until lightly browned. The edges will start to brown. Then flip, and cook second side, until browned.
• 6. Place cooked pancake on a serving plate, cover and keep warm. Continue baking out as many pancakes as needed. Leftover batter freezes well.
• 7. Serve with traditional Lingonberries, maple syrup, or a dusting of powdered sugar. Enjoy!