Swedish Pancakes

4.6
(72)

My family always has pancakes for breakfast on holidays. It wouldn't be Easter without Easter pancakes. Serve with preserves or applesauce.

10
10
10
10
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 extra large eggs, separated

  • 1 cup all-purpose flour

  • ½ teaspoon salt

  • 2 tablespoons white sugar

  • 1 cup milk

  • 3 tablespoons sour cream

  • 4 egg whites

  • 3 tablespoons vegetable oil

Directions

  1. 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,

  2. In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.

  3. 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.

Nutrition Facts (per serving)

382 Calories
20g Fat
34g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 382
% Daily Value *
Total Fat 20g 25%
Saturated Fat 5g 27%
Cholesterol 225mg 75%
Sodium 459mg 20%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 17g
Vitamin C 0mg 1%
Calcium 122mg 9%
Iron 3mg 14%
Potassium 273mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.