Growing up, Swedish pancakes were one of my favorite meals. I would happily eat them for breakfast or dinner. My mom worked as an elementary school teacher and we were more likely to have homemade breakfast foods for dinner than for breakfast. Now that I’m a working mom, breakfast is often on the menu at least once a week for dinner in our house. One, because I don’t have time to cook a huge breakfast on the weekdays and two, breakfast foods are one of the guaranteed meals my kids will eat without complaint. My kids call these “mommy’s pancakes” because we have another pancake recipe that my husband grew up with that are known as “daddy’s pancakes.”
This recipe was handed down from my great-grandmother who actually immigrated from Sweden. She never used a recipe, so my grandma had to catch all the ingredients and measure them out in order to pass this on to her kids. So glad she went to the trouble, because these are one of my favorite comfort foods and a go-to dish when nothing else sounds good.
These pancakes are so versatile and can be cooked up in less than 30 minutes once you know what you are doing. It helps to have two griddles to speed things up. Any leftovers reheat really well in the microwave, too. So these often become breakfast the next day for my boys.
My mom told me a normal frying pan would work, but it does change the texture of the pancake. If you don’t have a griddle, you could try a regular frying pan and treat it more like a crepe in how you cook it. If you have a griddle or can get one, I highly recommend it.
I also mix this up in my Ninja blender. It’s a 9 cup blender and can hold an entire recipe without spilling everywhere. Just be prepared to use a knife to scrape the edges between blend cycles.
Swedish Pancakes
Equipment
- 1 blender
- 2 10.5" cast iron griddle
- 1 metal pancake turner
- 1 1/2 cup measure
Ingredients
- 2 cups powdered milk
- 4 cups water
- 1/2 cup sugar
- 2 cups flour
- 3 large eggs
- 1/2 tsp salt
- 4 tbsp vegetable oil (plus more for the pans)
Instructions
- Set griddles on the burners and turn on to a medium low to begin warming. You want to have the griddles heated before you pour the batter on.Note: Keep an eye on this. Too hot and the pancakes will stick and not flip. Too cold and the pancakes will end up rubbery. Cast iron, once hot, holds it's heat and takes time to cool down.
- Combine all ingredients into a blender and beat until smooth.Note: You may need to use a spoon or a knife to scrape the edges of the blender to make sure you don't end up with lumps.
- Add oil to the griddles (about 1/2 tbsp) to help prevent the pancake batter from sticking. Make sure to spread the oil around the entire pan and along the edges.
- Be ready to move fast on this next part.Pour just under a 1/2 cup pancake batter onto the greased griddle. You want them to be as thin as possible, while still being able to flip them without tearing.
- Using an oven mitt, pick up the griddle and spread the batter around so it covers the surface of the pan.
- Leave to cook until the surface of the pancake gets bubbly.
- Using the metal turner, run the turner around the edge of the pancake to loosen it. Then put the turner under the pancake and flip to cook the other side.
- Once the pancake is a light golden brown, remove from pan and set in a pancake warmer or in the oven until ready to serve.
- Serve with maple syrup, fresh fruit like strawberries or peaches and whipped cream, or your favorite jam.