Apr
Have you ever had Swedish pancakes? I bet the answer is no! Well, my mom and I are sharing our family’s secret recipe and showing you how to make them! I could eat these literally for breakfast lunch and dinner. I almost did the other day…but then was like “Merideth…you’ve already had them for breakfast and lunch. Get a hold of yourself girl!” Had a salad instead. Bleh.
What you’ll need:
For a Small Batch (10-12 pancakes)
- 3 eggs
- 2 cups milk (I used Oat milk)
- 2 tbsp sugar
- dash of salt
- 1 cup flour (I used gluten free flour)
- 2/3 stick of butter (melt)
- 1 tsp baking powder
*Batter will be slightly lumpy. Additionally, the thinner the pancakes are, the more they will yield. You really want to just slightly coat the pan with the batter as you are making them.
For a Big Batch (20-24 pancakes)
- 5 eggs
- 3 1/3 cup milk
- 3 tbsp sugar
- dash of salt
- 1 2/3 cup flour
- 2/3 stick of butter
- 1 tsp baking powder
To reheat – throw all the pancakes in a baking dish (glass or metal). It doesn’t need to be single layer (I put them all on top of each other). Reheat at about 150 degrees for approximately 20-30 minutes.
