my grandmother used to make it, it was baked. I loved it as a child but she’s gone and I can’t find the recipe
I found this on another website I visit see if this is what you are looking for.
Swedish Pancakes Recipe #27764
One of Grandma Kay’s recipes. Once you get a taste for these, you’re going to want them. You’re going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!
3 large eggs
1 cup milk
2 teaspoons sugar
salt, to taste
1 teaspoon baking powder
5 tablespoons flour
1/4 cup butter, melted and cooled
3 servings Change size or US/metric
Change to: servings US Metric
40 minutes 30 mins prep
- Allow eggs and milk to rise to room temperature.
- Beat eggs until frothy; slowly add milk.
- Blend in each ingredient separately.
- Add the flour 1 tbsp.
- at a time; add the butter last.
- (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
- Add a small amout of butter and swirl around.
- Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
- Cook until golden and remove to plate.
- Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
- Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.
Here is another one…
Swedish Pancakes Recipe #106572
These are so versatile; I often use them like crepes and fill them with fruit, ricotta cheese, cottage cheese, flavorings and serve for brunch. Very tender, very simple to make. I have cooked for over 45 years and many of my recipes are from my imagination; this is one of those. With a little experientation, you can probably improve on this recipe.
3 eggs
1 1/4 cups milk
3/4 cup flour
1 tablespoon sugar
1 pinch salt
1/2 teaspoon almond extract or vanilla extract or lemon extract, etc,if desired
Optional
1 cup strawberries or peaches or raspberries, etc (optional)
sugar
1 cup ricotta cheese or cottage cheese
1/2 cup flavored yogurt (optional)
1 egg, beaten
nuts, if desired
whipped cream, canned or home made
6 servings Change size or US/metric
Change to: servings US Metric
1 hour 30 mins prep
- Beat the 3 eggs until very thick and lemon colored.
- Turn mixer down and add milk, flour and sugar, salt and flavoring.
- Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
- Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
- Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
- Continue until all thin pancakes are cooked, greasing pan each time.
- At this time, can be served with butter/jam or syrup.
- But now’s the time to get creative!
- In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
- Add 1 egg, beat in and add extra desired flavoring.
- Then add 1 cup cottage or ricotta cheese; heat through, but don’t boil.
- (I sometimes also add fruit yogurt to this mixture.).
- Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
- Continue until all pancakes are used; pack rolled pancakes closely together.
- Should have about 12 roll-ups.
- Top with nuts if desired.
- Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
- Serve in the baking pan with whipped cream available at table for individual tastes.
- This recipe isn’t exact- I am a"some" cook-- some of this and some of that.
Swedish pancakes are generally not baked, however, German Pancakes are. Here is a fantastic site that shows how to make German Pancakes. They turned out light and fluffy when I followed the directions. Enjoy.
http://wolfandturtle.net/Yarnpath/index.php/Yarnpath/comments/german_yorkshire_pancake_pudding/