GIVEAWAY ALERT! See the bottom of this post to see what you can win! (hint: it has to do with pancakes…)
I love Swedish Pancakes! When I was little my mom would make Swedish Pancakes for special weekend breakfasts or birthday treats. She often made them when I had a slumber party and I remember well her standing at the stove swirling pan after pan of batter while we girls sat at the breakfast bar eating them as fast as she could make them.
If you’ve never had a Swedish pancake they are similar to French crepes but with a little lemon and cardamom. Delicate and thin, they are made like a crepe but easily done in a skillet although there are special shallow pans made for the purpose. They are served flat then topped and rolled up with a fork by slipping one tyne under the edge of the pancake then rolling it up around the fork into a little tube. Lingonberry syrup is traditionally served with them but I liked mine sprinkled with cinnamon-sugar. The pancakes have a wonderful velvety texture and the cinnamon-sugar in the middle gives a nice crunchy texture contrast. Local, fresh berries are also a wonderful topping in the spring and summer months.
There always seemed to be a little stack of pancakes leftover after we had eaten all we could and they were delicious as a little snack later in the day!
Making these is easy. You just need a good blender, or better yet, a stick blender! They blend up easily to make a light and frothy batter.
Then it’s just into a buttered hot pan to cook. These pancakes end up impressive, but are actually very easy to make. Don’t skimp on the cardamon and lemon extract! They both really add a special flavor that makes these the Swedish Pancakes I remember growing up with!
Okay, now time for the giveaway part!
Up for grabs is a KitchenAid Hand Blender! These little guys are so great! First of all, you will love them for this pancake recipe, and secondly, you will love them for everything else! Soups, salad dressings, dips and so much more. The reason why I love these is primarily that they are SO much faster and easier then using the blender. You don’t have to puree soup in batches, you can just do it right in the pot. They are also easier to clean, and we all love that! So what are you waiting for?? Click the link below to enter.
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 4 eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon each lemon extract
- 1/4 teaspoon cardamom
- Butter, for the skillet or griddle
- Lingonberry Jam, cinnamon sugar, or sliced fresh berries and powdered sugar for topping (optional)
- In a medium bowl, beat the eggs and sugar together with the extract. Alternatively, you can use a stick blender to blend, or a blender.
- In a separate small bowl, whisk the cardamom and the flour together. Add to the egg mixture alternately with the milk until blended smooth. Heat a skillet or a griddle over medium heat and add a tablespoon of butter. Pour 1/4 cup - 1/3 cup of batter (depending on the size of the skillet) into a hot buttered griddle, tilting the pan to spread the batter very thin. Cook about 1 minute until light golden then flip the pancake over and cook till just barely colored on the bottom. Serve filled with lingonberry preserves, jam or cinnamon sugar. If you have fresh berries on hand, top the pancakes with sliced or whole berries and a sprinkle of powdered sugar.
- You may keep ahead of the eaters by starting early and keeping a stack of pancakes warm in a 200 degree oven.
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