Swedish Pancakes

These crepe-like pancakes are lighter than your usual breakfast fare.

from Taste of Home Celebrations
Swedish Pancakes

Quick look

  • prep 5 min    cook 25 min
  • Yield 20 pancakes

Ingredients

  • 2 cups milk
  • 4 eggs
  • 1 tablespoon vegetable 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

    How to make it  30 minutes


  • 1

    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 of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

  • 2

    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.

  • 3

    Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

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