Swedish Pancakes


  • 6 eggs
  • 3 cups milk
  • 3/4 cup all-purpose flour
  • 1  1/2 tablespoon sugar
  • 1 pinch salt
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla


Pour a thin layer of batter on skillet (I use 1/2 cup), and spread to edges. Cook until top surface appears dry. Flip and cook another few minutes. You can either fill these and roll these up like crepes, or you can eat them like regular pancakes with butter and maple syrup – either way they’re great!

Yield: 11 pancakes @ 1/2 cup each

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