Swedish Pancakes
Swedish Pancakes are rich and buttery, easy to make with just a nonstick skillet. Serve with fruit and whipped cream or your favorite syrup.
Servings: 12 servings
Ingredients
- 6 large eggs
- 6 cups whole milk
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tablespoon granulated sugar
- 3 ½ cups white flour
- ½ cup salted butter softened
Instructions
- In a large mixing bowl, combine the eggs, milk, and vanilla extract. Whisk the mixture vigorously for two minutes.
- Add the salt, sugar, and flour and whisk again until the flour is fully incorporated into the mixture.
- Add the softened butter and whisk by hand or with an electric mixer until small clumps of butter form.
- Preheat a pan and coat it with butter. Once the butter beings to bubble, dump 1/3 cup of pancake batter in the center of the pan and twist the pan in a circular motion to create a thin layer of batter.
- Once bubbles form on the top of the pancake, carefully flip it over and allow it to continue cooking for 30 seconds to 1 minute to allow the other side to brown slightly.
- Serve the pancakes with fresh berries, cream, etc. and enjoy!
Notes
Storing: Store leftovers in an airtight container or plastic resealable bag and keep in the fridge for 3-4 days.
Freezing: Stack pancakes in one big stack or in smaller stacks with wax or parchment paper between them. Store in freezer safe containers and freeze for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge. Reheat in the microwave for 10-15 seconds, or in a skillet for about 30 seconds.
Nutrition
Serving: 3pancakes | Calories: 315kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 249mg | Potassium: 233mg | Fiber: 1g | Sugar: 8g | Vitamin A: 553IU | Calcium: 158mg | Iron: 2mg
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