Swedish Pancakes….kinda

Posted on November 7, 2011

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Pictured: two pancakes, one filled with nutella and bananas, the other filled with whipped fluffy stuff and topped with home-canned huckleberry syrup.

This recipe is the one the kids always choose for their “birthday breakfast.”  I think they look more forward to this than birthday cake!

This recipe comes from PapaChef’s family, and I don’t know that they are “swedish,” but they are similar to crepes and whatever they are called they are very delicious.  A little time consuming, so I only make them a couple of times a year, for special occasions.  We like to serve them with all sorts of goodies–but more of that later!  Here is the recipe:

Swedish Pancakes

2 c. milk

6 eggs

2 c. flour

1 tsp. salt

1/2 tsp. nutmeg

Measure 2 cups of milk into a blender.  Add all the other ingredients and blend until smooth.  While the batter is resting, heat one to two 10 ‘’ skillets on medium high.

Once the pans are very hot, rub some butter in the bottom of the pan and pour slightly less than a 1/4 c. or so of the batter, swirling the pan to coat.  Cook for just a minute–until the sides look dry, and then flip, cooking just a moment on the other side.    I put the oven on warm so as to keep the cooked pancakes hot,  With two pans I can cook the whole batch in about 15 minutes.  Now, to serve these yummy things:

Cinnamon & sugar: sprinkle and roll

Nutella & Bananas (or any fruit, really)

Or, you can make a delicious whipped topping.

WHIPPED FLUFF

1 c. heavy cream, whipped and sweetened with a bit of powdered sugar

1 8 oz. package of cream cheese, softened and beaten until smooth.  Also sweeten with powdered sugar.  Add 1 tsp. vanilla.  Then fold the two together.  Serve with jam or fruit fillings.

So when you get down to it, it really is more like dessert for breakfast.  But oh well!  Fun for a special treat!

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