1/3 Photos of Grandma's Swedish Thin Pancakes
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
My Private Note
Units: US | Metric
- 1Combine eggs, milk and oil in a 2-quart mixing bowl.
- 2Mix well with wire whisk.
- 3In small bowl, combine flour, sugar and salt.
- 4Mix well.
- 5Using wire whisk, mix flour mixture into egg mixture.
- 6Let rest for about 10-15 minutes.
- 7Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- 8Preheat skillet over medium high heat.
- 9Pour about 1/4 cup of batter onto hot skillet.
- 10With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- 11Cook until edges just start to brown.
- 12Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- 13Cook turned crêpe about 20 seconds or until lightly browned.
- 14Slide onto plate to cool.
- 15Continue cooking remaining batter using same method.
- 16Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
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Nutritional Facts for Grandma's Swedish Thin Pancakes
Serving Size: 1 (380 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 67.7
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 0.8 g
- Cholesterol 32.9 mg
- Sodium 115.5 mg
- Total Carbohydrate 6.7 g
- Dietary Fiber 0.1 g
- Sugars 2.1 g
- Protein 2.0 g