I hope that you all had the most wonderful Christmas!! I am so sorry that I fell off the grid for a couple days, but I knew that you would all understand and cheerlead me spending some quiet work free time with my family! We had a very nice and very busy Christmas Eve (which I hosted) and Christmas (which my parents hosted). I seriously gained 6 pounds in 4 days. How is that even possible!???
But now that I’m on a roll, I am just going to go ahead and go for it straight to then end of the year. But starting January 2nd (cause you have to have a good breakfast on New Years. Right?) it is MAJOR healthy time here on the blog. Seriously.
Ok. But we are still here in December and since I am already wearing elastic waist pants, lets get down to business with these delectable Swedish Pancakes.
This is shared by my sister in law (also named Heather!) This is her fathers recipe. Chris is know for his famous Swedish pancakes, and he cooks hundreds of them every year at the giant Swedish Pancake breakfast at the Swedish Community Center in Seattle every year.
These are so tender and delicate and so thin that you could eat about a hundred of them. I love them all rolled up and topped with powdered sugar and fruit or a generous drizzle of syrup and extra butter. I thought you might enjoy this recipe for
your family this weekend- enjoy!
Makes 18 pancakes
In a medium sized mixing bowl whisk all of the ingredients together until the batter is smooth and well combined.
Heat a 9” cast iron pan over medium heat. When the pan is really hot, generously grease the pan with butter.
Take 1/3 cup of the batter and pour it into the pan in a circular motion.
It will create a very thin pancake. When the pancake starts to have a lot of bubbles, it will be time to flip it.
Us a very thin spatula to separate the pancake from the pan, then flip it.
Stack the pancakes to keep them warm, then roll the pancakes to serve them.
I love blueberries and powdered sugar, but old fashioned syrup and butter is obviously delicious!
Recipe: Swedish Pancakes
makes 1 dozen pancakes
Ingredients
- 6 eggs
- 2 ½ cups milk
- 1 ½ cups flour
- 2 tablespoons sugar
- ¼ teaspoon vanilla
- pinch of salt
- Butter for greasing
Instructions
- In a medium sized mixing bowl whisk all of the ingredients together until the batter is smooth and well combined.
- Heat a 9” cast iron pan over medium heat.
- When the pan is really hot, generously grease the pan with butter.
- Take 1/3 cup of the batter and pour it into the pan in a circular motion.
- It will create a very thin pancake. When the pancake starts to have a lot of bubbles, it will be time to flip it.
- Us a very thin spatula to separate the pancake from the pan.
- Stack the pancakes to keep them warm, then roll the pancakes to serve them.
- I love blueberries and powdered sugar, but old fashioned syrup and butter is obviously delicious!
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
These pancakes look heavenly, I’m all for a few more days of indulgence!
These look great Heather & I love your gingham top 🙂
lol- that is my sister in law making them, but I love her gingham top too!
These look delicious. Try them with lingonberry jam inside and powdered sugar. I will make this weekend!
ooohhhhhh. lingonberry jam sounds amazing- I wonder if I could find that easily? I will certainly keep an eye out!
A well-stocked grocery store in Seattle would certainly have lingonberry jam. Or a specialty grocery, in a Scandinavian import shop. They are worth the hunt! I plan to start 2014 by making these Swedish pancakes, using wild blueberries from our prairie in northwest Wisconsin that we picked last summer. I’m a 1982 UW grad. I love Seattle!
IKEA in Seattle has loads of lingonberry jam! Delish with Swedish pancakes or just biscuits even!
P.S. Always looking for a reason to visit IKEA!
These look so good! I am going to have to make them over the holidays!
Love Swedish pancakes! I’ve never thought to roll them up like this. My favorite topping is to add lemon juice over the powdered sugar and butter. There’s a little Swedish town in central California where a small cafe served abelskivers and they became a family favorite. I saw the pan in a hardware store window and couldn’t resist asking what in the world it was for then instantly bought it. So much fun making them through the years.
So yummy!! the lemon juice and powdered sugar reminds me of how I used to eat dutch baby, but I wasn’t thinking about it with these- delis!
Love these pancakes for my New Years Day breakfast!! Amazing!
I hear you on the sweat pants until the new year, lol! These look so good!
Right Marian?! So be it. I will juice in the new year!!
Heather…we do have lingonberries here. They are worthwhile treat!! You can get them in Ballard. Or we get big containers at Cash & Carry for the breakfast we put on.
I absolutely love this! It’s such a neat recipe!
Hi Heather,
You have a beautiful site. Wish I cooked more! I found out about you through House Beautiful’s Tablescape feature as my cachepot is the pink one at lower right. Fun to check your blog out and will be consulting you for recipes in 2014.
Have a very cheerful New Years with your 2 girls.
Dana
Thank you so much Dana! Look forward to seeing you around the site in 2014! Happy New Year!
Haha! I am so with you! Healthy food starts January 2!
These pancakes are so my thing! Love them!
Right Teighan? I am going to gorge on a a huge brunch Jan 1, but then I think the juicing may have to begin.
These look like pure heaven! They are very similar to Russian thin pancakes “Blini” and are oh so tasty with creme fraiche and blackcurrant jam. 🙂 Bon Maman brand is the best!
ooooh yeaaaaah to the creme fraiche and black currant jam. AMAZING.
These look SO good–they put mine to shame! I’ve never had them with blueberries but think it’s a must, now. Yah for Swedish pancakes and traditions. Happy, Happy New Year Heather! xx
I HIGHLY doubt that anything could put your gorgeous food to shame Sarah! but blueberries are a lovely touch!
Made these this morning, they were great. Light and beautiful , three of us ate the whole recipe WOW . Totally worth every bite. Mom
OH MOM!!!!! that is so cool! I am so excited you made Heather’s dads recipe!! She will be happy that you enjoyed them so much!
These looks delectable! They seem a little lighter and thicker than a crepe. I think on average people gain 5 to 10 pounds over the holidays, so your on the lower end.
Do you have to use a caste iron skillet? These look so yummy!!
No paige, but if you don’t have a iron skillet I would use a non stick pan!
Actually, Swedish Pancakes were one of my father-in-laws favorite things to eat, him of course being Swedish…but they were always served with Lingonberries, which are sometimes hard to locate. However, if you find them, they are definitely worth the trouble of looking, they knock Blueberries out of the park, at least in this family!! You can send for them via the internet, from Sweden, expensive but worth every bit..also good with Huckleberries…
A short comment to your lovely blog from Sweden: “old fashioned” Swedish pancakes (typical Thursday meal) are served with strawberry-jam (or a mixed “forest-berry” jam, but not lingon-berry!) and whipped cream:) at least in Sweden:)
And they definitely look like yours.
I am having a bridal shower brunch for my daughter and would like to make these. Can they be made ahead and reheated? Also, how many does a batch make?
Thank you.
Hi Judy! I have never done that, so I would recommend trying that out with a batch before the big day. And sorry- I will go recheck that it says that it makes 1 dozen of these large pancakes.
I am Swedish and my family always serves them flat so we can put fresh fruit, whipped cream, and sometimes sprinkle some sugar before rolling it up.
Sounds wonderful Molly!
In Romania pancakes are made just like above but we use less eggs in our recipe. You can replace the milk with soda water or beer(if you’re lookin’ to bring a nice twist in this recipe)
I have made this recipe twice now. Both times it turned out amazing! Absolutely love it! Thank you for sharing.
Heather, all the other recipes for Swedish pancakes I see use at least 4 TBS of melted butter and your recipe shows no butter but double the eggs. Which is healthier? I am hoping you say yours is! Also you recipe states it makes 18 pancakes in the beginning but just before the ingredients it states 12. Which is it? Thanks for the yummy recipe. I just found your site and love what I see so far
Hi Pat- Thanks so much! So it really depends what you are trying to control? I think the eggs are healthier since there is less fat and unsaturated fat plus there is protein. Sorry about servings! It would just depend on the size- I will go with 12 to be safe.
The pancakes were delicious! Thank you for the reciep! But why is it 6 eggs? It seems too much..
Hi Belle- this recipe came from my sister-in-law’s Swedish family- it is the original! But you are welcome to experiment with a reduction in eggs if thats what you prefer.
I love them but must have ligonberry.
Thank you for your recipe.
I have heard that lingonberry jam is the best!
Is it all-purpose or self-rising flour…. I had something like this when I was visiting a friend in Holland, loved them. Can’t wait to try these.
Do you use all-purpose or self-rising flour ?
All-purpose 🙂
Haven’t thought of these in years–used to love them as a kid. The “family” cookbook called them “French Pancake Rolls,” though–and it was published before the crepe frenzy. Will have to find a eason to celebrate Pancake Day II this year. But really, does ever need a reason to have pancakes?