Swedish Pancakes

I really think breakfast is my favorite meal.  At one point in my life, I really wanted to own a bed and breakfast.  I not only love eating breakfast, but I love making it.  I have since decided I would not want to be tied to a bed and breakfast.  I love to travel too much.  I also would want to have to get up early every morning to serve the breakfast because I love to sleep in when I can.

Since I do love breakfast so much it does make it into our dinner rotation.  Breakfast for dinner is awesome!  I must admit though, nothing beats eating breakfast with the air of a new day along with the sun starting to rise above the Utah Mountains.

Today, I have Swedish pancakes for you to add to the list of breakfast dishes to make.  They are delish.  They are basically a crepe.  I think these taste similar to a German pancake that looks like a crepe.  My family loved them! Top them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.  My personal favorite way to eat them is with a dusting of powdered sugar followed by some fresh sliced strawberries, a drizzle of maple syrup, and a dollop of sweetened whipped cream.

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Swedish Pancakes
  • 1¾ cups milk
  • 1 cup flour
  • 3 large eggs
  • 1 tsp vanilla
  • ¼ tsp salt
  • 4 Tbsp butter, melted
  • 4 Tbsp butter
  1. In a blender, add milk, flour, eggs, vanilla, and salt. Blend just until combined.
  2. Turn blender on again and through the opening in the blender lid, slowly drizzle the melted butter into the blender. Once all the butter is added, turn the blender off.
  3. Preheat a 10 inch non-stick skillet over medium heat. Once heated, add a tsp of the remaining 4 Tbsp of butter to the pan to coat.
  4. Add just under ⅓ cup of batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
  5. Cook for about 1 minute until the batter looks dull and dry.
  6. Then using a silicone spatula, lift the pancake by the edge and flip. Allow the other side to cook for about 30 seconds until lightly golden.
  7. Transfer to a plate and serve or place in a 200 degree oven to keep warm while you make the other pancakes.
  8. You can serve them as a circle or fold them into fourths - which is the way I like to serve them.
  9. Repeat the process with the remaining batter. It makes 12 pancakes.
  10. Serve with topped them with syrup, jam/preserves, powdered sugar with lemon juice, or fresh fruit.

Recipe adapted from Your Home Based Mom.

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