Swedish Pancakes - Our Family Recipe
A light and lovely Swedish pancake recipe. They're thinner than an American pancake and thicker than a French crepe. Serve them with maple syrup and butter, or traditional Swedish style with lingonberries, lemon juice, and powdered sugar.
- 2 cups milk
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup flour
Mix all the ingredients in a blender and blend until the flour lumps have incorporated. The batter should be the consistency of melted ice-cream - not as thick as an American pancake batter, but thinner than a French crepe batter. If you coat the batter on the back of a spoon and you run your finger down through it, the batter should separate. Add a bit more additional flour if needed to thicken, or a little milk if needed to thin it. Heat a griddle to medium to medium-high and pour out 6 inch round pancakes. They're ready to flip when the batter turns a bit yellow and bubbles develop on the surface. Carefully but with confidence flip it over and cook briefly on the other side. After flipping, the 2nd side will cook quickly. Serve with maple syrup and butter for an American twist - or Swedish style with lingonberries or lingonberry jam, a squeeze of lemon juice, and dusted powdered sugar.
Calories: 146kcalCarbohydrates: 9gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 12mgSodium: 343mgPotassium: 161mgSugar: 9gVitamin A: 198IUCalcium: 138mg