Swedish Pancakes
Swedish Pancakes make a great weekend brunch! A little thicker than a crepe, but thinner than American pancakes.
Servings: 4 people
Calories: 295kcal
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 ½ cups milk
- ½ teaspoon ground cardamom
- 1 tablespoon melted butter
- Butter or oil for cooking
Instructions
- In a large bowl, combine flour, salt and sugar.
- In a small bowl, whisk together the eggs and milk. Add to flour mixture and mix until thoroughly combined.
- Slowly add butter, while whisking constantly.
- Leave batter to rest for 15 minutes.
- Heat a skillet. Melt just enough butter to coat the bottom of the pan.
- Pour a soup ladle p of batter for each pancake and rotate pan as you are pouring the batter so it spreads to the edges in a thin layer. Cook until golden brown on both sides.
- Serve with sour cream and lingonberry jam or any other berry jam.
Notes
It is very important that the skillet is well heated, but not smoking. Otherwise, the pancakes will stick to the pan.
Nutrition
Calories: 295kcal | Carbohydrates: 43g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 387mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 354IU | Calcium: 123mg | Iron: 3mg
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!