SWEDISH PANCAKES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 pancakes
Number Of Ingredients 7
Steps:
- Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
- Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.
Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams
SWEDISH BUTTERMILK PANCAKES
Delicious Swedish pancakes
Provided by Lynn Clay
Categories Pancakes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Beat eggs thoroughly.
- 2. Blend together 1/3 C buttermilk, vanilla. cardamom, and sugar. Add to eggs and blend.
- 3. Add 1/3 C flour and 1/3C buttermilk and blend until smooth.
- 4. Add another 1/3 C flour, 1/3 C buttermilk and the butter and blend.
- 5. Drop 1/4 Cup of batter and cook on hot flat surface.
- 6. Cook until golden brown, cooking and turning over 1 time to cook the other side.
EASY SWEDISH PANCAKES
This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.
Provided by KARI HALL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 21.1 g, Cholesterol 211 mg, Fat 13.3 g, Fiber 0.4 g, Protein 12 g, SaturatedFat 6.8 g, Sodium 161.2 mg, Sugar 9.3 g
TRADITIONAL SWEDISH PANCAKES
This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!
Provided by Leanne
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g
DAD'S BLUEBERRY BUTTERMILK PANCAKES
My dad makes blueberry pancakes for us every Saturday without fail. The combination of oats, cornmeal and buttermilk in the batter gives the pancakes heartiness we can't resist. -Gabrielle Short, Pleasant Hill, Iowa
Provided by Taste of Home
Time 25m
Yield 12 pancakes.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be lumpy). Let stand 15 minutes., Lightly grease a griddle or large nonstick skillet; heat over medium heat. Stir blueberries into batter. Pour batter by 1/4 cupfuls onto griddle or skillet. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is brown.
Nutrition Facts : Calories 332 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 2g fiber), Protein 9g protein.
SWEDISH PANCAKES
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
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.
TRADITIONAL SWEDISH PANCAKES
Everyone in my family absolutely adores Swedish pancakes. There are many choices for what to serve them with- They are excellent served warm, sprinkled with sugar and topped with lingonberry preserves. When I was in Sweden, it was popular for the children to top them with a rainbow sherbet. My brothers and sisters like the old fashioned American way of using maple syrup. Personally, I like them best either topped with raspberry or strawberry preserves, or applesauce!
Provided by BeccaB3c
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, beat the eggs with half the milk.
- Beat in flour and salt until smooth.
- Stir in melted butter and remaining milk.
- Heat a griddle or large skillet with a small amount of vegetable oil.
- For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
- With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
- Serve immediately or keep warm while making the remaining pancakes.
Nutrition Facts : Calories 336.2, Fat 14.1, SaturatedFat 7.7, Cholesterol 170, Sodium 487.9, Carbohydrate 37.7, Fiber 1.1, Sugar 8.2, Protein 14
BUTTERMILK OATMEAL PANCAKES
Delicious pancakes that are a great way to start the day!
Provided by Shannon McLane
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
SWEDISH PANCAKES
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about sixty 3-inch pancakes
Number Of Ingredients 10
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.
PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
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