Swedish Pancakes Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - Eggs
  • 1 tablespoons - Sugar
  • 1/2 teaspoons - Salt
  • 1 cups - Flour
  • 2 cups - Milk
  • Directions:

    Beat the eggs and add sugar, salt, flour and milk, continuing to beat until all clumps are gone and batter is mixed thoroughly. Preheat a griddle while the batter rests for 5 minutes. The batter will be very thin, like crepe batter rather than pancake batter. Once the griddle is hot, add a small amount of butter or oil to the griddle and pour batter into 8 inch rounds. Cook for a few minutes until the top begins to dry and the pancake can be flipped. Cook on the other side until lightly golden.

    Brief Description

    This recipe is from Ruth Victor Tangen, my great-grand-aunt. It is included in a family cookbook she published in 1962. Her parents were in their teens when they emigrated from Sweden in the 1870's. Ruth was one of ten children, so cooking was a big deal in their house.
    -Meredith Hargroves

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Swedish

    Prep Time: 5 min
    Cook Time: 6 min


    To serve (brunch):
    fresh fruit
    whipped cream
    other toppings such as Nutella or nut butters
    powdered sugar for topping

    To serve (dessert):
    Lingonberry jam - sold at IKEA
    Vanilla ice cream

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    Posted On:

    April 14, 2021

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