Swedish Pancakes

Swedish Pancakes might be a good recipe to expand your morn meal recipe box. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 174 calories. This recipe serves 12. For 24 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires confectioners' sugar, vanillan extract, flour, and whole milk. It is a very budget friendly recipe for fans of Scandinavian food. 7 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. If you like this recipe, you might also like recipes such as Swedish Pancakes, Swedish Pancakes, and Swedish Pancakes.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth. Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit. Photograph by Kana Okada

 

Step by step:

1. Melt 4 tablespoons butter in a 10-inch nonstick skillet.

2. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.

3. Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles.

4. Add 1 teaspoon butter; turn to coat the pan with the melted butter.

5. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds.

6. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

7. Photograph by Kana Okada

Nutrition Information:

covered percent of daily need

 

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