Grandma's Swedish Pancakes

Debbie Sue


Here's another old recipe from my husband's Swedish grandmother. These pancakes are nice and thin, much like a crepe.

Once you make up the batter, you can make as many pancakes as needed, and you can freeze the rest to use at a later date! Works perfectly.


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★★★★★ 3 votes
makes 10 to 12 pancakes
Stove Top


2 c
1 c
sifted flour
3/4 tsp
4 Tbsp
melted butter
extra butter for cooking


1Beat the eggs until fluffy with a whisk.
Add the milk, whisk together.

2Sift the flour and salt together.
Add to the milk and eggs.
Beat until smooth.
Add the melted butter, and beat again.

3In a large non-stick pan, melt a bit of butter to coat the bottom of the pan. Get the butter nice and hot, but do not burn.

4Using a 1/2 cup measure, pour a very thin layer of batter in the pan, and swirl it around, to coat evenly.
Cooking one pancake at a time.
Very much like a crepe.

Step 5 Direction Photo

5Cook the pancake until lightly browned. The edges will start to brown. Then flip, and cook second side, until browned.

Step 6 Direction Photo

6Place cooked pancake on a serving plate, cover and keep warm.
Continue baking out as many pancakes as needed.
Leftover batter freezes well.

Step 7 Direction Photo

7Serve with traditional Lingonberries, maple syrup, or a dusting of powdered sugar.


About this Recipe

Course/Dish: Pancakes
Main Ingredient: Eggs
Regional Style: Scandinavian
Other Tags: For Kids, Heirloom