Swedish Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 169.9
- Total Fat: 3.9 g
- Cholesterol: 160.9 mg
- Sodium: 377.8 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 0.7 g
- Protein: 9.6 g
View full nutritional breakdown of Swedish Pancakes calories by ingredient
Introduction
Like Great-Grandma Olga made!. Velvety texture. These pancakes are awesome with blueberries or strawberries. Thanks to Aunt Donna for the recipe. Like Great-Grandma Olga made!. Velvety texture. These pancakes are awesome with blueberries or strawberries. Thanks to Aunt Donna for the recipe.Number of Servings: 4
Ingredients
-
3 large Eggs
1 1/4 cups Skim Milk
3/4 cup Wondra Quick Mixing Flour
1 tablespoon Granulated Sugar
1/2 teaspoon Salt
Directions
*use your oven or toaster oven to keep the pancakes warm as you make them.
Mix all ingredients together. The batter is supposed to be very thin - don't panic!
Use a large, flat pan: these pancakes really spread out!. Spray pan lightly with cooking spray. I prefer butter flavor. Heat pan to medium or medium high.
Pour 1/4 to 1/2 cup batter into pan. Pick up the pan immediately and tilt the pan so batter spreads out into a large circle. You'll see the pancake start to cook and set very quickly. It stays very flat, like a crepe.
When you see bubbles start in the middle of the pancake, lift an edge with your spatula and roll the pancake. Keep warm in oven/toaster oven.
Serve with a choice of berries, whipping cream, whippped cream, maple syrup, butter, granulated sugar, etc. Lingonberries and cream are what Great-Grandma preferred. Blueberries or strawberries are awesome. Note: calories for these items are not included in the recipe.
Makes 10-12 pancakes.
You can double or triple this recipe, and it freezes well, too.
Number of Servings: 4
Recipe submitted by SparkPeople user DEB_VT_TRAVELER.
Mix all ingredients together. The batter is supposed to be very thin - don't panic!
Use a large, flat pan: these pancakes really spread out!. Spray pan lightly with cooking spray. I prefer butter flavor. Heat pan to medium or medium high.
Pour 1/4 to 1/2 cup batter into pan. Pick up the pan immediately and tilt the pan so batter spreads out into a large circle. You'll see the pancake start to cook and set very quickly. It stays very flat, like a crepe.
When you see bubbles start in the middle of the pancake, lift an edge with your spatula and roll the pancake. Keep warm in oven/toaster oven.
Serve with a choice of berries, whipping cream, whippped cream, maple syrup, butter, granulated sugar, etc. Lingonberries and cream are what Great-Grandma preferred. Blueberries or strawberries are awesome. Note: calories for these items are not included in the recipe.
Makes 10-12 pancakes.
You can double or triple this recipe, and it freezes well, too.
Number of Servings: 4
Recipe submitted by SparkPeople user DEB_VT_TRAVELER.
