Mama Hughes’ Swedish Pancakes
Servings Prep Time
42 pancakes per person 5minutes
Cook Time
25minutes
Servings Prep Time
42 pancakes per person 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Whip together all the ingredients until the batter is smooth. This batter is much thinner than regular pancake batter.
  2. Add butter to a small frying pan and preheat on medium heat.
  3. Pour a thin layer of batter into the pan; a small ladle will make this easier. Tip the pan so that the batter covers the entire bottom of the pan.
  4. Cook until the top of the pancake becomes dry enough for you to flip the pancake to cook the other side. Cook until golden brown on each side.
  5. Serve like a regular pancake with butter and syrup, or spread with fresh cream and berries, then roll like a crepe.
  6. You may wish to store the finished pancakes in an oven, preheated to 200 degrees, while making the rest.
Side Note
  1. These pancakes are thinner than regular pancakes and a little denser than crepes.
Recipe Notes

Typical Swedish thin-style pancakes are fairly large in diameter – about the size of a dinner plate. This amount of batter produced 6 of the standard large size, or 8 “American” size pancakes. These are a touch fluffier than a crepe, and the salt/sugar give it a lot of flavor. Eating it with fruit and cream alone would be plenty sweet.