Saturday, January 17, 2009

Swedish Pancakes

I got this recipe years ago from one of my aunts and it is similar to a crepe recip. These pancakes are thinner and more dense than regular fluffy pancakes and have a nice smooth texture. The trick to making these pancakes is to cook them on low so that they don't burn or brown. I like to spread mine with a little butter and then sprinkle it with powdered sugar and eat it flat. My husband actually likes his a little browned and then he rolls his up and pours on syrup or sprinkles it with powdered sugar.
Swedish Pancakes
  • 4 eggs
  • 2 cups milk

mix eggs and milk in a blender.

  • 1 cup flour
  • little less than 1/3 cup sugar
  • 1 teaspoon vanilla

mix flour and sugar together. combine egg and flour mixtures. add vanilla.

spray a medium sized cooking pan with Pam. Pour in about 3/4 to 1 cup of pancake batter into the pan. the batter should cover the entire bottom of the pan. cook on low heat. flip the pancake over when the edges of the pancake start to pull away from the sides of the pan. this can be a little tricky so I sometimes use 2 spatulas to flip it over. the pancake should have a light, creamy color so be careful not to burn it.

serve with butter and powdered sugar or syrup.

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