How To Make Swedish Pancakes
Rich in egg flavors, these thin Swedish pancakes serve a tummy-filling breakfast that’s made tastier with luscious buttermilk syrup.
Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
Serves:
Ingredients
- 3eggs,well beaten
- 3cupsmilk
- 3tbspbutter,melted
- 1½cupsflour,sifted
- 1tspsalt
- 2tspsugar
For Buttermilk Syrup:
- ½cupbutter
- 1cupsugar
- ½cupbuttermilk
- ½tspbaking powder
- 1tspvanilla
Instructions
-
Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix.
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Add melted butter and more milk. Add the rest of the flour and milk; mix well. Wipe griddle with some butter or oil when it is hot.
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Pour a thin layer of batter into the pan and move the pan until the batter is spread all over. When edges are bubbled and browned, it’s ready to flip.
Buttermilk Syrup:
-
For the syrup, melt all ingredients in a pot until well mixed.
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Serve on top of pancake and top with cream, fruit, or any other toppings
Nutrition
- Calories: 275.13kcal
- Fat: 13.80g
- Saturated Fat: 8.24g
- Trans Fat: 0.43g
- Monounsaturated Fat: 3.66g
- Polyunsaturated Fat: 0.79g
- Carbohydrates: 32.88g
- Fiber: 0.42g
- Sugar: 21.04g
- Protein: 5.33g
- Cholesterol: 74.47mg
- Sodium: 271.76mg
- Calcium: 106.70mg
- Potassium: 131.53mg
- Iron: 0.43mg
- Vitamin A: 135.67µg
- Vitamin C: 0.10mg
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