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Grandma Kay's Swedish Pancakes

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“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!”

Ingredients Nutrition


  1. Allow eggs and milk to rise to room temperature.
  2. Beat eggs until frothy; slowly add milk.
  3. Blend in each ingredient separately.
  4. Add the flour 1 tablespoons.
  5. at a time; add the butter last.
  6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
  7. Add a small amout of butter and swirl around.
  8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
  9. Cook until golden and remove to plate.
  10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
  11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.

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