Monday, March 20, 2017

Swedish Pancakes {with Blackberry Sauce}


I have loved Swedish pancakes ever since I was a kid. And luckily, they are so easy to make that even kids could do it! I'm not very talented at making "regular" pancakes; mine are always mis-shapen and inconsistently cooked! But it's easy to be good at Swedish pancakes since you make one at a time in a small skillet, similar to crepes.

They have roughly the same consistency as crepes, too. And they are wonderful topped with a simple fruit sauce. Of course, lingonberries would be the traditional fruit to use but they aren't readily available. So blackberries are a great substitute. You could use raspberries or strawberries or blueberries or any other fruit topping too.

However you choose to top these (regular syrup is also good!), I'm sure you will enjoy them. They're great for breakfast, lunch or dinner!


Find more great ideas at Inspiration Monday, Inspire Me, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Sugar and Spice.


Swedish Pancakes

2 eggs
1 cup milk
1 cup floud
1 Tbsp. butter, melted
1 tsp. almond extract
dash salt

Blackberry Sauce

1 cup fresh or frozen blackberries
1/4 cup sugar
1 tsp. cornstarch
1/2 tsp. lemon juice

For the blackberry sauce, in a small sauce pan, combine the berries and sugar. (Add about 1 Tbsp. water if using fresh berries.) Cook and stir over medium low heat until the berries start to release their juices, about 3-4 minutes. In a small bowl, combine the cornstarch, lemon juice and 1 tsp. water. Whisk well, the slowly add to the berries, stirring until thickened.

For the pancakes, in a medium bowl, combine the eggs and milk and whisk well. Stir in the melted butter, flour, almond extract and salt, just until combined.

Heat a small skillet over medium heat. When hot, pour in a ladle-full of pancake batter and tip the pan so that the batter covers the bottom of the pan. (Similar to making crepes.) Let cook for about 1 minute or until the pancake starts to release from the pan. Then carefully flip the pancake over and cook on opposite side for another minute. Remove from pan, and repeat until batter is gone.

Serve pancakes by rolling them up and plating them and then spooning blackberry sauce over the top.

Makes 7-8 pancakes.



1 comment:

  1. I adore Swedish pancakes - you've inspired me to get them on the menu soon! I'd love if you'd come share these with Awesome Life Friday. :) http://rchreviews.blogspot.com/

    ReplyDelete

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