I have always loved the taste of cream and the flavor it imparts to anything it comes in contact with. I have several ways that I can now make Swedish pancakes and thought maybe there were others on my blog who were interested in having a different version of these pancakes. Occasionally I make these with dairy as this way is my son’s favorite. Even though he has a hard time tolerating dairy he prefers these. I feel like on occasion I can eat some of these decadent pancakes. These pancakes are just in time for American Swedish to have them for breakfast while celebrating the 4th of July. Or see Swedish Pancakes -this version is dairy free.
Swedish pancakes are small silver dollar thin and crepe-like. I make mine in a traditional Swedish pancake pan (Swedish call it a Platte Panne). I have had my pan for over 20 years. But I know you can purchase them in Minnesota or from Amazon. In Sweden, they are traditionally served with chopped fresh strawberries and fresh whipped cream. I serve mine with fresh strawberries and whipped cream. Sometimes I mix fresh strawberries with my lingonberry jam, or Cranberry Sauce, Roasted Strawberry Jam, Orange Marmelade.
The Swedish pancake pan makes seven pancakes. One serving is 7 pancakes. I usually have two sets of 7 pancakes. The recipe, pictures, and nutritional facts are listed below. I also put 1 teaspoon of raspberry jam and 1 teaspoon of blueberry preserves on top the whipped cream along with blueberries and chopped fresh strawberries. The nutritional facts are without whipped cream, jams and fresh fruit. I had this great idea to make them great for breakfast on the 4th of July. I use a little homemade blueberry jam and a little homemade strawberry preserves. Next, I add some fresh cut up strawberries and blueberries with a dollop of fresh whipped cream on top. Voila, red, white, and blue pancakes. A long time ago I read that Sweden was the first country in the world to recognize America as a new nation. I love history. Can you tell I am a homeschooler? LOL
See my recipe on how to make vanilla powdered monk fruit sugar.
Swedish Pancakes Red, White, and Blue W/dairy version 2
1/2 cup of whipping cream
2 1/2 cups of whole milk
1/2 cup almond flour
1/2 cup cassava flour
1/4 cup melted butter
*1 tablespoon vanilla powdered monk fruit sugar
*1/8 teaspoon salt
1/4 teaspoon vanilla
In a bowl beat eggs and cream until blended. Add almond flour and beat until there are no lumps. Add Cassava flour and powdered vanilla monk fruit sugar until there are no lumps. In a small bowl put butter into the microwave and melt approximately 30 seconds to one minute. I get a paper towel wet and wring out the water then place the damp paper towel over the butter to prevent overflow (makes for quicker clean up). Add vanilla into the butter. Add a tablespoon of milk into the butter to get it to a warmer temperature. Add the remaining milk and blend until smooth. Add the butter mixture to the batter. Blend. Heat the stove and warm your Swedish Pancake Pan with a little butter. Place a small amount of pancake batter into the 7 wells of the pancake pan. Make sure the pan is hot. Cook approximately 2 minutes. Then turn almost as soon as you flip the pancakes to the other side the first pancake you flipped will be ready. Remove cooked pancakes and repeat until batter is used up.
Or place any remaining batter into a glass jar with a lid. Place inside the fridge. It is good for 2 days. Before using shake the batter. Make sure your pan is hot before using. I use a butter knife to flip the pancakes.
If you have made Swedish pancakes before then you know how hard they can be to flip. Most times the first batch is tossed out until you get the hang of it. There are 7 wells for Swedish pancakes I call that a batch.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 13 g||20 %|
|Saturated Fat 7 g||36 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 90 mg||30 %|
|Sodium 50 mg||2 %|
|Potassium 117 mg||3 %|
|Total Carbohydrate 30 g||10 %|
|Dietary Fiber 2 g||9 %|
|Sugars 4 g|
|Protein 4 g||9 %|
|Vitamin A||10 %|
|Vitamin C||4 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|