Swedish Pancakes
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I really think breakfast is my favorite meal. At one point in my life, I really wanted to own a bed and breakfast. I not only love eating breakfast, but I love making it. Since then, I have decided I would not want to be tied to a bed and breakfast. I love to travel too much. I also would want to have to get up early every morning to serve the breakfast because I love to sleep in when I can.
Since I do love breakfast so much it does make it into our dinner rotation. Breakfast for dinner is awesome! I must admit though, nothing beats eating breakfast with the air of a new day along with the sun starting to rise above the Utah Mountains.
Today, I have Swedish pancakes for you to add to the list of breakfast dishes to make. They are delish. They are basically a crepe. I think these taste similar to a German pancake that looks like a crepe. My family loved them! Top them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit. My personal favorite way to eat these Swedish pancakes is with a dusting of powdered sugar followed by some fresh sliced strawberries, a drizzle of maple syrup, and a dollop of sweetened whipped cream.
Swedish Pancakes
Real Mom Kitchen
Ingredients
- 1 ¾ cups milk
- 1 cup flour
- 3 large eggs
- 1 tsp vanilla
- ¼ tsp salt
- 4 Tbsp butter melted
- 4 Tbsp butter
Instructions
- In a blender, add milk, flour, eggs, vanilla, and salt. Blend just until combined.
- Turn blender on again and through the opening in the blender lid, slowly drizzle the melted butter into the blender. Once all the butter is added, turn the blender off.
- Preheat a 10 inch non-stick skillet over medium heat. Once heated, add a tsp of the remaining 4 Tbsp of butter to the pan to coat.
- Add just under 1/3 cup of batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
- Cook for about 1 minute until the batter looks dull and dry.
- Then using a silicone spatula, lift the pancake by the edge and flip. Allow the other side to cook for about 30 seconds until lightly golden.
- Transfer to a plate and serve or place in a 200 degree oven to keep warm while you make the other pancakes.
- You can serve them as a circle or fold them into fourths - which is the way I like to serve them.
- Repeat the process with the remaining batter. It makes 12 pancakes.
- Serve with topped them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.
Recipe adapted from Your Home Based Mom.
