Swedish Pancakes

These mini pancakes are so rich and delicious. Best served with butter, sour cream, and jelly.

Course Breakfast

Prep Time 20

Cook Time 30

Servings servings

Calories 268kcal

Equipment

1 Swedish Pancake Pan

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

US Customary - Metric

Get Recipe Ingredients

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