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Arvidson Swedish Pancakes

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C R Henning

"This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup."
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11 m servings 395 cals
Original recipe yields 8 servings

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  • Prep

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  1. 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.
  2. 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.


  • Cook's Note:
  • To make pancakes for 1, use: 1 egg, 1/4 cup milk, 3 tablespoons flour, 1 teaspoon sugar, 1 dash vanilla extract, 1 dash ground cardamom, 1 pinch salt, and 2 teaspoons melted butter.

Nutrition Facts

Per Serving: 395 calories; 17.4 g fat; 48.3 g carbohydrates; 11.3 g protein; 135 mg cholesterol; 244 mg sodium. Full nutrition

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