Swedish Pancakes

Swedish Pancakes

48

"My family always has pancakes for breakfast on holidays. It wouldn't be Easter without Easter pancakes. Serve with preserves or applesauce."

Ingredients

30 m {{adjustedServings}} servings 382 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
  2. In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
  3. Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.
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Reviews

48
  1. 59 Ratings

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I've made these twice. The first time, I made as directed, and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and...

I made these last night and was concerned no soda was in them but they were so lite and fluffy.My husband and his dad raved about them. His dad said they tasted like the best "secret recipe...

I enjoyed these pancakes. They were kind of flat (are they supposed to be flat? I folded them up like they do at IHOP). They were really good smothered in butter and spinkled with cinnimon and...