Up till 2 weeks ago I still had some leftover cranberry sauce from Christmas dinner. I was reluctant to throw it away because it was still good. Swedish pancakes are a great way to use up leftover cranberry/berry sauce or jam. I first learned about Swedish pancakes when I read the Kirsten collection of books from the American Girl’s series – still love that series by the way.
I hunted for a recipe and found this one. Swedish pancakes are sorta like a crepe. The recipe I made churned out 20+ pancakes (crepes). These pancakes are thin and can also be served with creme sauces or have chocolate spread on them. I served them with a rum sauce the next day and they were a hit.
Traditional Swedish Pancakes
Taken from here.
- 3 eggs
- 2 1/2 cups low-fat milk
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 3 tablespoons butter or 3 tablespoons margarine, melted
- In a large mixing bowl, beat the eggs with half the milk.
- Beat in flour and salt until smooth.
- Stir in melted butter and remaining milk.
- Heat a griddle or large skillet with a small amount of vegetable oil.
- For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
- With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
- Serve immediately or keep warm while making the remaining pancakes.