Swedish Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
9 large eggs1 and 1/2 c. flour1-1/4 c. warm water3 Tbl sugar3/8 c. vegetable or canola oil (3/8 c.)*1/2 tsp salt
You can substitute 1/4 stick of butter, melted but not hot (3/4 stick), but what I served had only oil
1. Beat eggs in large bowl
2. Add flour a little at a time; keep whisking/stirring briskly to prevent lumps.
3. Add water, sugar, salt, and butter/oil. Be sure that the butter isn't piping hot. (MY NOTE: The consistency should be very thin--somewhere between that of skim milk and whole milk.)
4. If possible, leave it sit out overnight (but not in the fridge because the butter would congeal)
5. Heat skillet until a drop of water jumps around on it (NOTE: preferably the skillet would low sides, about 9" across; heat on medium or medium-high light, esp. for first pancake)
6. Do the crepe thing.
(NOTE: If that's too vague, I recommend this video, but the ingredients are different--using milk instead of water, for example, and mixing in all the flour at once. The video gives a good look at the consistency of the batter, as well as how to manipulate the skillet so the pancake barely coats the bottom of it. The video also gives good tips on how to stack the pancakes. VIDEO: https://www.youtube.com/watch?v=C1DgmbMMOgA.)
7. Serve with jam, sour cream, syrup, whipped cream, fresh fruit, powdered sugar, ice cream (if dessert), etc.
Serving Size: 3-5 pancakes
Number of Servings: 25
Recipe submitted by SparkPeople user WRITEOUSNESS.
1. Beat eggs in large bowl
2. Add flour a little at a time; keep whisking/stirring briskly to prevent lumps.
3. Add water, sugar, salt, and butter/oil. Be sure that the butter isn't piping hot. (MY NOTE: The consistency should be very thin--somewhere between that of skim milk and whole milk.)
4. If possible, leave it sit out overnight (but not in the fridge because the butter would congeal)
5. Heat skillet until a drop of water jumps around on it (NOTE: preferably the skillet would low sides, about 9" across; heat on medium or medium-high light, esp. for first pancake)
6. Do the crepe thing.
(NOTE: If that's too vague, I recommend this video, but the ingredients are different--using milk instead of water, for example, and mixing in all the flour at once. The video gives a good look at the consistency of the batter, as well as how to manipulate the skillet so the pancake barely coats the bottom of it. The video also gives good tips on how to stack the pancakes. VIDEO: https://www.youtube.com/watch?v=C1DgmbMMOgA.)
7. Serve with jam, sour cream, syrup, whipped cream, fresh fruit, powdered sugar, ice cream (if dessert), etc.
Serving Size: 3-5 pancakes
Number of Servings: 25
Recipe submitted by SparkPeople user WRITEOUSNESS.
Nutritional Info Amount Per Serving
- Calories: 87.3
- Total Fat: 5.1 g
- Cholesterol: 66.6 mg
- Sodium: 71.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 0.2 g
- Protein: 3.0 g
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