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Gamma's Swedish Pancakes

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“These are thin pancakes. Trust the process-batter is very thin and runny! We always roll them up into little logs to serve with toppings or stuff rolled inside. It's fun for the kids to pick their own toppings. They 'keep' well, and it doesn't hurt the quality to collect them on a dish in the oven while you cook the whole batch so everyone can eat together. Save the leftovers, they microwave great!”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 8 eggs, well beaten
  • 473.18 ml milk
  • 158.51 ml butter, melted
  • 2.46 ml salt
  • 118.32 ml sugar
  • 236.59 ml flour, sifted
  • Optional Toppings
  • 236.59 ml strawberry, sliced (optional)
  • 236.59 ml lingonberry (optional)
  • whipped cream (optional)
  • maple syrup (optional)

Directions

  1. Beat eggs. Add in milk and butter, stir well.
  2. Sift together salt and sugar with flour. Add dry to wet ingredients, slowly. Don't over-beat. This is a thin and runny batter.
  3. Cook up on a lightly greased griddle until golden brown on both sides. This doesn't take very long so watch it.
  4. I use 1/4 cup batter in a 9 inch sauté pan.

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