Rating: 4.5 stars 4.5
56 Ratings
  • 5 star values: 43
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

This Swedish pancakes recipe was taught to my father by his mother, who was born in Sweden. My father then passed this authentic recipe to me. Kids love them, and there are never any leftovers when I make them. Spoon melted butter over the pancakes and sprinkle with sugar or serve with lingonberry sauce. The pancakes can be made into larger cakes; however, the yield will be smaller. You can also use the batter to make crepes.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
13
Yield:
52 mini pancakes
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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.

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  • Sift together flour, sugar, and salt in a separate 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.

Tips

Make sure to use real butter, not margarine.

Nutrition Facts

66 calories; protein 3g; carbohydrates 7.7g; fat 2.6g; cholesterol 47.1mg; sodium 121.7mg. Full Nutrition
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