Swedish Pancakes
If you have around 45 minutes to spend in the kitchen, Swedish Pancakes might be a tremendous lacto ovo vegetarian recipe to try. This recipe makes 12 servings with 251 calories, 4g of protein, and 21g of fat each. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 529 people have tried and liked this recipe. Several people really liked this morn meal. Head to the store and pick up lingonberry jam, milk, salt, and a few other things to make it today. It is a cheap recipe for fans of Scandinavian food. It is brought to you by Alaska from Scratch. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Swedish Pancakes, Swedish Pancakes, and Swedish Pancakes.
Servings: 12
Ingredients:
melted butter, for serving
5 eggs
1-1/4c flour
lingonberry jam, for serving
1c milk
oil for the pan
1/2t salt
3T sour cream + more for serving, if desired
2T sugar
Equipment:
blender
frying pan
Cooking instruction summary:
In a blender, whirl eggs, milk and sour cream together. Then add flour, salt and sugar to the blender. Whirl until completely smooth. Batter will be thin and pourable. Heat a medium-sized frying pan over medium heat. Oil the pan with about a teaspoon of oil (may need to add more later). When pan and oil are hot, pour 1/4c sized amounts of batter onto the center of the pan. Quickly but gently lift and swirl pan to spread batter to the edges. Batter should sizzle some in the oil if pan is hot enough. Cook about 60-90 seconds, until bottom begins to turn golden, then flip. Cook another 30-60 seconds until other side begins to brown. Fold in half and in half again to make a triangle. Set pancake aside and repeat with remaining batter. Serve with melted butter, powdered sugar, and lingonberry jam (with sour cream, if desired).
Step by step:
1. In a blender, whirl eggs, milk and sour cream together. Then add flour, salt and sugar to the blender. Whirl until completely smooth. Batter will be thin and pourable.
2. Heat a medium-sized frying pan over medium heat. Oil the pan with about a teaspoon of oil (may need to add more later). When pan and oil are hot, pour 1/4c sized amounts of batter onto the center of the pan. Quickly but gently lift and swirl pan to spread batter to the edges. Batter should sizzle some in the oil if pan is hot enough. Cook about 60-90 seconds, until bottom begins to turn golden, then flip. Cook another 30-60 seconds until other side begins to brown. Fold in half and in half again to make a triangle. Set pancake aside and repeat with remaining batter.
3. Serve with melted butter, powdered sugar, and lingonberry jam (with sour cream, if desired).
Nutrition Information:
covered percent of daily need
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