My mother’s family were all from Sweden, and I was raised in Little Sweden, USA. This is the recipe I was raised on; I added the nutmeg since I enjoy it. I frequently prepare them for family brunches since I adore them. Even leftovers, new pancakes, or peanut butter taste excellent with them. We only eat these with butter, syrup, and lingonberries, although many others also use other fruits or preserves.
| Prep Time: | 10 mins |
| Cook Time: | 2 mins |
| Total Time: | 12 mins |
| Servings: | 4 |
| Yield: | 10 to 12 pancakes |
Ingredients
- 2 cups milk
- 3 eggs
- ¾ cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 tablespoon white sugar
- 1 dash salt
- 1 dash ground nutmeg (Optional)
Instructions
- Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
- Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
- Roll up pancakes and serve a few at a time.
- My Grandma always stated that they weren’t real Swedish pancakes if not made on a cast iron griddle. They can also be made with a plett pan, which makes silver dollar pancakes. Both are traditional methods. Crepe pans work well, as do electric nonstick griddles.
- The pancakes can be kept in a warm oven preheated to 175 degrees F (80 degrees C) until all are done and ready to serve.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 200 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Only one reason not to give 5 stars and that’s because it would hurt my grannies feelings that I liked them better than hers! A little thick, but a 1/4 cup extra milk does the trick. Yum!
These are very similar to crepes but with less flour and eggs. The pan needs to be buttered between each pancake to facilitate easy flipping, they are very delicate, I used 1/3 cup measure but it ripped easily would recommend 1/2 cup measure. Served with strawberry jam and cinnamon sugar, my sons enjoyed them. Yielded 10 pancakes with 1/3 cup measure.