Swedish Pancakes44 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“My family always has pancakes for breakfast on holidays. It wouldn't be Easter without Easter pancakes. Serve with preserves or applesauce.” - by Emma
Original recipe yields 4 servings
- 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,
- In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
- 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.
Amount Per Serving (4 total)
- 382 cal
- 19.8 g
- 34.1 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"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 eggy ..." See morein texture. This morning I made a batch without separating the eggs and they were perfect (and a lot easier and faster to make, too). With this change, this is my new recipe for Swedish Pancakes. Thanks!"
"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" his ..." See more wife used to make."
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