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Swedish Pancakes

Name: Swedish Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 20 pancakes.
Ingredients: 2 cups milk; 4 eggs; 1 tablespoon canola oil; 1-1/2 cups all-purpose flour; 3 tablespoons sugar; 1/4 teaspoon salt; Lingonberries or raspberries; Seedless raspberry jam or fruit spread, warmed; Whipped topping

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

20 pancakes

Updated: Oct. 20, 2022

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! —Susan Johnson, Lyons, Kansas

Swedish Pancakes Recipe photo by Taste of Home

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Ingredients

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Directions

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.

Nutrition Facts

4 each: 309 calories, 10g fat (4g saturated fat), 183mg cholesterol, 217mg sodium, 41g carbohydrate (13g sugars, 1g fiber), 12g protein.

Swedish Pancakes

Ingredients

Directions

Nutrition Facts

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