Reviewed: Sep. 5, 2009

I dont really see how these are different from crepes. I feel the batter must be thinner, so that when you turn the pan, it spreads more easily so you can have a very thin pancake. Mine are thicker, not at all like the lacy pancakes I get at a local pancakes house. I enjoyed them as crepes, but I may add more milk to these in the future to see if I can get that thin lace-like pancake.

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KIWIZIKI

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 17, 2009

This was really good but I think it needed more sugar so I added 1 tbs and it was great. I also didn't want it fluffy so I took the advice of another reviewer and didn't separate the egg whites. My husband loved these and said they were like the 49'er flapjacks he has at Pancake House.

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alohamommy19

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Reviewed: Jul. 5, 2009

These taste more like polish omelets (fluffy) than Swedish pancakes that I ate at the Swedish breakfast. However they were very good but too much work and dishes to clean. Next time I will try "ILOVEBEINGMOMMY" suggestion and don't separate the eggs for thinner and easier version.

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asliczniak

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Reviewed: Jun. 20, 2009

Excellent recipe. If you want a thin, less 'cakey' pancake, do not let the batter 'pool' in your skillet. Only pour enough to barely reach the edges when the skillet is tilted around. If you pour too much batter, the consistency (and taste) will be quite different.

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Mark Hafley

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Reviewed: May 30, 2009

I've tried a lot of pancake recipes and this one is the best! I did enhance it a bit - I added Tahitian vanilla, Braeburn apple slices on top right after putting on the griddle, and cinnamon sugar. Yum! This will probably be the only recipe I use for pancakes again - unless I'm too lazy to whip up egg whites.

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Cheryle

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Reviewed: Feb. 21, 2009

I liked this recipe. A little more time intensive than past swedish pancakes I have made, but worth the extra effort. They turned out great! I took some light sour cream and added a little sugar and marionberry jam. That's what I filled them with. Easy and tasty! I will make them again.

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bunnyboots

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Reviewed: Apr. 4, 2008

These are the best pancakes we've ever had at my house.

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Mel

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Reviewed: Mar. 3, 2008

Yummy! These pancakes are so good. I have made them for family and friends. Add some fruit and powdered sugar and this is the perfect breakfast!

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Jan. 21, 2008

These were so good! I wouldn't change a thing!

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cburke

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Nov. 12, 2007

I've made these twice. The first time, I made as directed, and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and eggy in texture. This morning I made a batch without separating the eggs and they were perfect (and a lot easier and faster to make, too). With this change, this is my new recipe for Swedish Pancakes. Thanks!

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ILOVEBEINGAMOMMY

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Sep. 5, 2006

A waste of 4 eggs. I found the flavor bland. I added lemon juice for a zip, but this made the pancakes taste tinny. I won't make again.

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FOXFIRE2

Cooking Level: Beginning

Home Town: Digby, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Oct. 1, 2005

These pancakes were ok, but they were not the traditional thin, eggy swedish pancake I expected; especiall for all the extra work they take I was expecting better. I did add some more milk at the end and they were better.

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TRISHA

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Reviewed: Sep. 20, 2005

Love these! They do remind me of the ones at IKEA. I halfed the recipe and they came out great. I buttered them and had lingonberry sauce. What a yummy Saturday treat!

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TM

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Reviewed: May 8, 2005

A favorite in our household my kids prefer these over regular pancakes

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STEWYANDERIN

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Reviewed: May 2, 2005

these are so yummy and just like my friend's grandma used to make for us as kids. only draw back is that it's time-consuming to make. I only do this once in a while, my kids love them - too bad I have high cholesterol and can't eat them (but I do taste it) - YUM!

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LIESASMOM

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Reviewed: Mar. 15, 2005

exactly how my husband remembered them thank you.

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BRAN

Cooking Level: Expert

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Reviewed: Mar. 2, 2005

We have always made a simplier version of this recipe w/out the sour cream. We were very pleasantly surprised how yummy these were! The only downfall would be using 4 eggs and then another 4 egg whites...a lot of eggs when you make a double batch for a family of 5. On more frugal months, this wouldn't work for a tight budget.

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MamaKendra

Cooking Level: Intermediate

Home Town: Watsonville, California, USA

Living In: Keizer, Oregon, USA

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Reviewed: Aug. 29, 2004

These are quite good, though they are more like crepes than traditional pancakes. Beating the egg whites makes all the difference in the world - they are fluffy and have a nice consistency. I wanted to add fruit to them while cooking but I didn't because they are so thin. I guess next time I'd probably cook up some fruit to serve on the side. A nice departure from the ordinary.

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 24, 2004

These tasted good and looked gorgeous too.

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FAERIEHORSE

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Reviewed: Jan. 13, 2004

I enjoyed these pancakes. They were kind of flat (are they supposed to be flat? I folded them up like they do at IHOP). They were really good smothered in butter and spinkled with cinnimon and sugar.

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