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Swedish Pancakes


Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes.

  • Yield: Makes about sixty 3-inch pancakes

Source: Martha Stewart Living Television


  • 3 large eggs
  • 2 cups milk
  • 1 cup flour
  • 6 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • Confectioners' sugar, for garnish (optional)
  • Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)


  1. In the bowl of a food processor, combine three eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add 1 cup flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, sugar, vanilla, and salt.

  2. Heat Swedish pancake pan over medium heat. 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.

  3. Serve with jams or maple syrup. Garnish with confectioners’ sugar and fruit, if desired.

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