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Rita's Swedish Pancakes

Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam. Swedish-pancake pans are available at specialty kitchen-supply stores.

  • Yield: Makes about sixty 3-inch pancakes
Rita's Swedish Pancakes


  • 3 large eggs
  • 2 cups milk
  • 1 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Confectioners' sugar, for garnish


  1. 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 once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated 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 an additional 1 to 2 minutes. Serve warm, garnished with confectioners' sugar.

Reviews (2)

  • sandimac2 27 Nov, 2012

    They are called Swedish pancakes because they come from someone of Swedish heritage, who brought the recipe from Sweden (and I can vouch for this recipe because it's identical to my FarMor's with the exception of the vanilla).

  • Kjetil 8 Jul, 2008

    Why calling it Swedish pancakes, when they actually are Norwegian pancakes.
    a norwegian relative

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