Swedish Pancakes
These are crazy times right now😳🤯 I would never have thought that this year was going to start out with the Coronavirus putting us in lockdown in our homes, or that it would have put so many companies having to change the way they operate or close down. I will tell you that I am really glad that I was low on toilet paper right before this happened so I grabbed a big one from Costco before the huge rush on it. Now I am just hoping that it’s not so hard to find by the time I need it again. 😬 I will admit I didn’t realize how big of a problem Covid-19 was when it was in China, it definitely puts a new perspective when its right outside your door.
We have been trying to stay busy in our house mixing cleaning and fun. Abbigail learned how to make rolls, and we experimented on making our own twinkies (that could use a little work) but it was a great learning experiment showing her that some recipes take multiple tries, learning and adjusting to really nail. In some ways, this has been a great time to slow down and really spend quality time together (trying to find the silver lining).
Yesterday we made one of our favorite breakfast Swedish pancakes, shamrock style, and I realized I have never shared the recipe on here (my bad) These remind me of crepes but slightly thicker. You can fill them with your favorite feelings (lemon curd, jam, Nutella, peanut butter, whipped cream) our favorite is whipped cream with berries, but I do also like peanut butter and banana.
Prayers that this is resolved sooner than later and that everyone stays home and safe!
Swedish Pancakes
Ingredients
- 4 tbsp butter
- 1 cup all-purpose flour (unbleached)
- 1 3/4 cup milk
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/4 tsp Himalayan salt
- 1 handful spinach optional for shamrock version
Instructions
- Melt butter in 10" nonstick skillet. Combine ingredients in a blender including melted butter; until processed and smooth (tip put liquid first).
- Preheat oven to 200 degrees with the pan inside. In the same skillet that you melted butter in, heat on medium heat and add 1/3 cup batter and quickly swirl the pan to coat the bottom. Cook until the pancake sets. Using a rubber spatula, carefully lift pancake by the edges and flip; cook until lightly golden on the other side. Transfer to pan in the oven to stay warm.
- Repeat with the remaining batter to make about 12 pancakes. Serve with fillings and toppings of your choice. Enjoy
Notes
I am in love with this pan set! Recipe source Food Network Magazine 2009
