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Swedish Pancakes Recipe

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This recipe for Swedish Pancakes, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Meyer
Added: Monday, July 28, 2008


1 1/2 c. sifted flour
3 T. sugar
1/2 tsp. salt
3 eggs
2 c. milk
2 T. oil

Blueberry Topping:
1 pt. berries
1/2 c. water
1 tsp. lemon juice
1 T. butter
1 tsp. cinnamon
1/2 sugar( sweeten to preference)

1. Use beater to blend ingredients. Use a big 12 in. skillet or griddle at 375. Pour 1 soup ladle full onto griddle. Batter will be "runny," (an do two pancakes at once on large griddle).

2. Turn pancakes over when top loses glossiness and bottom starts to brown. Pancakes are done when underside is golden brown - will be "spotty" brown. Stack on warm plate in 200 oven. Serve with blueberries and sour cream, fresh apple sauce or warm maple syrup and butter.

3. Topping: Heat to boiling. Add 2-3 T. cornstarch that has been blended with water. Cook till thickened, stirring constantly.

Personal Notes:
Personal Notes:
When preparing large pancake, spear on one side with fork and roll up. Move onto your plate - unroll - Put on butter, sour cream, blueberries, re-roll and cut off bites with fork,-- Oh so good to Swedes ... and those of us who learned pancakes don't necessarily have to be fluffy to be good!




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