Reviewed: Nov. 6, 2009

My Dad passed this recipe on to me and I've been making them for my family since they were babies! I do add Cinnamon for flavor as this is a family favourite. I drop them in rounds on the grill...this makes it easy and fun for all my little people to gobble them up! We usually have a race to see who can eat the most. One of my all time favourite recipes!

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stuccomamma

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Reviewed: Oct. 16, 2009

This needs an extra 1/2 cup of flour to not be so eggy.

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RabbiYoung

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Reviewed: Sep. 25, 2009

I too am from Rockford, IL and I have to say, these are spot-on with the Swedish pancakes I grew up eating at home and at the Stockholm Inn. My favorite topping is Smuckers boysenberry syrup. I love them so much, they are even outstanding plain. For a healthier recipe, low-fat or skim milk can be used, as well as light butter and/or a 50% egg substitution with Egg Beaters. Be careful not to make too many subsitiutions at once though, or the consistency of your pancakes will suffer. Enjoy these; they are not to be missed!

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Beth S

Home Town: Rockford, Illinois, USA

Living In: Santa Clara, California, USA

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Reviewed: Jul. 19, 2009

These were great except I had some little chunks from the flour and melted butter. Maybe I will use a blender to make the batter next time. BTW, the person who put them in the oven, try looking up a recipe for German pancakes - I think that is what you are trying to make. These are more like crepes.

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MBSP96

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Boulder, Colorado, USA

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Reviewed: Mar. 28, 2009

I like this recipe so much I have it memorized it.

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Some Guy

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Reviewed: Mar. 24, 2009

Being a beginner cooker as I am, I could not for the life of me make these. So not knowing what to do with the batter, I decided I would make them how my dad does, and tosses them in a 9X13 pan and put them in the oven. I put them on the third rack and waited till they were bubbly, then raised them up a couple of racks and waited for them to brown. Probably a great recipe if I could do it right!

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TOPchef

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Reviewed: Mar. 19, 2009

With a few impro's, these become Dutch pancakes! I make the pancakes following the recipe, but the dutch thing is to throw in slices of cooked sausage in the batter when it is cooking in the pan. Serve with maple syrup- delicious! My grandma made them all the time!

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armed-with-spatulas

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Reviewed: Mar. 8, 2009

I decided to try these to have a change from regular pancakes. After reading the reviews I added 1 cup of flour, added vanilla and did not put in the butter. I would have been way too "eggy" had I not added the extra flour. I used an 8 inch omelet pan which took a little time, but they turned out great. I will make these again.

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kmzkat

Cooking Level: Intermediate

Home Town: Wexford, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

What a pleasant dish is this little recipe. Iam famous for my hotcakes but i really took the cake when i made these bad boys.they went like hotcakes. THANK YOU.

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STEVEC_PORTER

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Reviewed: Jan. 13, 2009

These were wonderful and just like at the Stockholm Inn in Rockford, Ill. I had trouble flipping them but pieces of these are better than none at all. I could care less if they look pretty. It's that they taste good that matters!

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 8, 2009

I grew up on these because my grandmother would make them for me every Sunday. I agree with the member that added the vanilla though and sometimes a hint of cinnamon. Grandma did not use sugar but did add the vanilla. On the holidays for a really fun idea, instead of the milk, we would use an equal amount of eggnog it is a really kicked up flavor that way. My favorite was to put grape jelly or strawberry jam and roll them up.

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bjohns

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Reviewed: Dec. 25, 2008

We followed the directions exactly and they did not come out at all...it was a bummer because we were really looking forward to them, but we ended up tossing them out completely - it was a mess.

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TheDahlFamily

Cooking Level: Intermediate

Living In: Graham, Washington, USA

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Reviewed: Nov. 23, 2008

way more "eggy" tasting than the ones my mom would make. Also seemed to be extremely sensitive to the heat level (the spectrum between "burning" and "not cooking fast enough" was very small).

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Jessica

Home Town: Durham, North Carolina, USA

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Reviewed: Nov. 9, 2008

Rockford, IL is my hometown. I live in California now, but Swedish pancakes are a favorite when I go back to visit. Craving them, I tried this recipe and it's fabulous. My husband said they were the best he'd ever eaten! I made it with light vanilla flavored soy milk, and increased the flour a tad bit. Thanks for a great recipe!

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Jana Holstein

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Mission Viejo, California, USA

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Reviewed: Oct. 19, 2008

Want to get slumber party kids in bed on time? Tell them if you don't hear them past 10, you'll have enough energy to make these. (Or Waffles with ice cream.)I really like the idea of using a large skillet and splitting it up. I cooked on about 325 and it went plenty fast for me. Here are some things I did in cooking and presenting: mixed in a blender, used a gravy separator to pour into skillet (kept bubbles on top). I created my own topping by blending defrosted berries (fresh is better but out of season), sour creme and some sugar. I'd guess about 1/2 cup berries with 1/2 cup sour creme and 2 Tbs of powdered sugar. Do as you will... just makes a yummy filling. Add extra berries on the side with powdered sugar and you're set! Hmmm wonder how these would go with ice cream?

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DELONNA

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 5, 2008

It tastes more like scrambled eggs than pancakes, making the combination with sweet toppings less than appetizing. I've tried much better swedish pancake recipes on allrecipes.com than this one. Pass.

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bkau17

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Reviewed: Jun. 12, 2008

I loved this recipe. I altered it. I used 3 eggs instead of 4, 1 cup of flour instead of half a cup. I too, couldn't resist not adding vanilla. LOL. I made them like crepes. My husband made our daughter ones with Brown sugar and syrup. These were really wonderful. They are going into my rotation of recipes!

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Mandalyn

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 22, 2008

Yum! I never really made pancakes until I started feeding my boyfriend, I've been trying a new recipe every time. Let's just say I'm done looking for the perfect pancake recipe, Be forewarned, they may be thin, but they pack a filling punch!

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wannabecook

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Reviewed: Apr. 10, 2008

Don't really know why I tried this recipe since I am born and raised in sweden and should know my "pannkakor" but I did and it's not quite right. I really like my recipe better wich is basically changing the flour to 1 cup and take away an egg or two depending on size. I also usually substitute 1/3 of the flour to whole wheat flour. We also usually eat our pancakes with strawberry jam or other kind of jam. I make them in a 10 inch pan with low edges with a long spatula I bought at IKEA. Just use your wrist to turn the pan to spread the batter out. If it gets stuck just use som butter on the pan. This recipe can also be used as an oven pancake if you add some fried bacon pieces in an 9x13 bakingpan and bake in the oven at 450 for 25-30 min and serve with lingonberries.

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Jenny

Cooking Level: Intermediate

Home Town: Stockholm, Stockholms, Sweden

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 29, 2008

I tried to cook these on the stove top and on the grittle and both times it was imposible to cook them right. I had to dump the whole batch! :(

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Amanda

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Easy Swedish Pancakes

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