Swedish Pancakes
These mini pancakes are so rich and delicious. Best served with butter, sour cream, and jelly.
Equipment
Ingredients
Pancake Batter
- 3 cups milk whole
- 4 eggs
- 1 cup flour
- ¼ cup sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 tbsp butter melted, plus extra for greasing pan
Toppings
- 1 cup sour cream or plain yogurt
- ½ cup jelly Lingonberry
Instructions
First
- Place pan on stove and set stovetop to a good pancake setting.
Mix
- Add all ingredients, save the butter, to a blender and blend on low speed.3 cups milk, 4 eggs, 1 cup flour, ¼ cup sugar, 1 tsp vanilla extract, ¼ tsp salt
- Pour melted butter into blender through the cap hole while the mixture is blending.4 tbsp butter
Cook
- Add butter to each of the pancake wells. The butter should sizzle but not burn immediately.
- Pour 1 tablespoon of the pancake batter into each well and allow to cook for about a minute.
- Once the batter is cooked mostly through to the top surface, flip with a fork. The bottom should be golden brown.
Serve
- Serve with sour cream or yogurt and jam. If you are feeling like a champion then go ahead and butter the pancakes as well.1 cup sour cream, ½ cup jelly
Notes
This recipe makes about 10 batches. I found that using two plett pans speeds up the process significantly, enabling the actual cooking of the pancakes to be completed in about 15 minutes.
Nutrition
Calories: 268kcalCarbohydrates: 31gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 100mgSodium: 160mgPotassium: 191mgFiber: 1gSugar: 18gVitamin A: 497IUVitamin C: 2mgCalcium: 130mgIron: 1mg
Tried this recipe?Let us know how it was!