Time 12m Yield 13 Number Of Ingredients 6 Steps:
Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth. Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter. Stream the melted butter into the batter while continuing to beat. Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter. Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage. Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Time 15m Number Of Ingredients 8 Steps:
In a medium size mixing bowl, use a hand mixer to beat together eggs, milk, sugar, flour, and salt until smooth. While mixing, pour in melted butter until combined. Heat a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or butter. Pour in the batter in a thin layer, just enough to cover the bottom of the pan. Tilt the pan slightly to swirl the batter around the pan in an even layer. Cook until lightly browned on bottom, then flip and cook the other side until lightly browned. Repeat with remaining batter. Makes about 6 pancakes. Serve immediately dusted with powdered sugar and fruit, jam, and/or whipped cream.
Time 25m Yield 12 pancakes Number Of Ingredients 7 Steps:
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.
Time 30m Yield 20 pancakes. Number Of Ingredients 9 Steps:
In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin. Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.
Time 12m Yield 4 Number Of Ingredients 7 Steps:
Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth. Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more. Roll up pancakes and serve a few at a time.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter. Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
Time 11m Yield 8 Number Of Ingredients 9 Steps:
Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy. Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Mix everything in a blender. You make these like a crepe but cook both sides. I’m not very good at it so my directions may not be right on – I’m writing this from past observation – I use a crepe maker and only cook one side.. Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot – You can stack the pancakes on it to keep them warm as you’re making more. Heat a small non-stick skillet over medium heat. Grease it lightly with butter. Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe. Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate. To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe. I hope you enjoy them as much as I do! I wish I had the knack for making them.
Time 20m Yield 1 dozen. Number Of Ingredients 8 Steps:
Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.
Time 25m Number Of Ingredients 11 Steps:
Place the flour in a medium bowl. Slowly pour in the milk, whisking until relatively smooth. Add the eggs and salt; mix until smooth. Let the batter rest for 10 minutes. Set a large frying pan over medium heat. When hot, melt a teaspoon of butter in the pan and spread it with a spatula. Pour 1/3 cup to 1/2 cup of batter in a circle in the middle of the hot buttered pan, then quickly pick up the pan, tilting and rotating to spread the batter into as thin a circle as possible. I use 1/2 cup of batter in my 12-inch nonstick skillet. Cook for 1-2 minutes, until the edges and top look dry (some say that when the surface looks like a slice of cheese that’s been out too long, that’s when it’s ready to flip!) Flip the pancake over and cook just until set and pale to lightly golden brown on the other side, about 30 more seconds. Transfer to a plate and repeat with the rest of the batter. Serve with butter (or vegan buttery spread), jam, nut butter, and/or fresh fruit. For a special treat for our daughter, we sprinkle a thin layer of mini chocolate chips over the pancake, let them melt, spread them with a butter knife, and roll up the pancake to serve. Finish each serving with a dusting of powdered sugar, if desired.
More about “fluffy swedish pancakes recipes”
Yield Makes about sixty 3-inch pancakes Number Of Ingredients 10 Steps:
In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt. Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.) Serve with confectioners’ sugar, fresh fruit, and jam as desired.
