Rating: 3.1 stars
20 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1

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.

Unknown origin

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Yield:
Makes about sixty 3-inch pancakes
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

20 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
11/27/2012
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).
Rating: Unrated
07/08/2008
Why calling it Swedish pancakes, when they actually are Norwegian pancakes. regards a norwegian relative