How to make it

  • Use electric hand mixer to blend all ingredients.
  • Heat cast iron round flat griddle setting temp just below medium (see pic) on electric stove. Does not need a lot of heat to cook these or they will burn easily.
  • Pour about 2 tablespoons oil on warmed pan, rub entire pan surface with a wadded up paper towel (see pic) so only a slight film is left. Place the towel in a bowl, using it each time to wipe the pan before making the next pancake (see pic).
  • Spoon two spoonfuls of batter on griddle and using the bottom of the large serving spoon spread each spoonful around to form a circle (see pic). Being gentle you will find you can move the mix around, it is easy.
  • As soon as the mix sets (about 30 seconds) slide a steel spatula under the edge and lift up. Hold up the lifted part with your other hand. Holding up the pancake with your hand, slide spatula farther under the pancake and flip it over. It will only take about 5 seconds to cook the other side. Flip it back over and lift up the edge of the pancake and using the bottom side of the spatula, roll the pancake up (see pic).
  • Place on plates and have softened butter ready. Let each person take a pancake, unroll it, smear on some butter and a little maple syrup and roll back up. Then drizzle a little more syrup when each plate is filled with rolled cakes and powdered sugar for visual and taste effect.
  • The pancakes in the pics show how tight they can be rolled on the pan (about1/16inch thick). Once unrolled and sugar and syrup is added they don’t roll very tight, but are somewhat flat. We ate them rolled off the griddle like the pics show. I just smeared butter on top, syrup and the powered sugar. The mix made 8. They are light yet, stick with you. If you make a lot, they are good cold. When as kids we would smear butter on the cold rolled up cakes, sprinkle on some sugar and they disappeared.
  • They are really easy to make, mix it up, spread it, flip it, roll it and eat. A sure treat on a Sunday morning or any morning I guess. Well, enjoy, JJ.
  • I can't get the "More" to show all the copy so here is the "Brief Description" in full:
  • I learned to make these, including flipping when I was 12, so anyone can do it. My mother called them Swedish pancakes, some may call them crepes today. Quite easy to make, I would double at least the recipe for more than 2 people. Use a good USA made cast iron griddle. This griddle is just wiped with the oiled paper towel and put away. Sorry about the paint on the hand but was painting and it is the toughest paint to get off, besides I had 1more coat to paint. Didn't effect the taste of the pancakes :-) Enjoy, JJ. Click on any pic to enlarge, all pics are sized at 7X4 at 120 DPI to fit the screen. I use Photoshop and "constrain proportions" when I resize. I always pic 7 inches and the 4 might come up as 4.66 or what ever on horizontal pics and 5 inches in width at 120 DPI on vertical pics.
  • Oops. Forgot to mention you can unroll these and put a favorite filling inside or on top. What you have is one of the very best basic recipes for crepes. Just enough flour to bind the mix together.
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Reviews & Comments 21

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  • chefloren 4 years ago
    Very interesting recipe. I enjoy crepes, I will have to give this recipe a try. Thank you for sharing.
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  • thegoldminer 11 years ago
    Hi, that could be true but they are what my mother called them so Swedish is what they will be for me now and forever. Thanks for your comment. As for the "oil" it could be butter as well,it is just to make the surface on the pan slightly coated for easy flipping. It really is a non issue. JJ I looked at the recipe you listed and it is one where there is a "lot of flour" compared to my recipe. My Swedish pancakes are light and tender, I will stick with my recipe, but thanks anyway.
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  • delishhh 11 years ago
    I am Swedish and in Sweden we never use oil for our pancakes. Swedish pancakes are made with butter. I am sure the these tast just fine but they are not Swedish. Here is a recipe on Swedish pancakes:
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  • thelovelymisshope 12 years ago
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  • hannabanana4511 13 years ago
    great recipe and amazing step by step pictures, thanks!!
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  • sunny 13 years ago
    OK JJ - I printed it out and will try it this weekend. = )
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  • michellem 13 years ago
    I have all the ingredients to make these. Im going to make them for the kids in the morning..that would be Tuesday the 15 of July! I will let you know how it goes. My neighbor just gave me some homemade strawberry jam. I will use some to roll up in the middle. My mom used to make these for us too. We just called them crepes. I never got the recipe from thank you!
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  • momo_55grandma 13 years ago
    yeah lets eat
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  • thegoldminer 13 years ago
    what makes these so good is the smallest amount of flour. JJ
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    " It was excellent "
    chriesi ate it and said...
    Yuuuummmy. I love pancakes.
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    " It was excellent "
    lor ate it and said...
    You know JJ, I'm going to sign off. Your recipes are just too good to be true. I wasn't going to look at any more recipes but then I saw your "5" rated Swedish Pancakes. Well, that did it. My curiosity got the better of me and now you've got my head spinning. I hope you don't mind but I added the recipe to my Norwegian Tusen Takk Group. This is also a winner and I am impressed!!! Thank you JJ and Cheers!!!
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  • annieamie 13 years ago
    I wasn't hungry until I saw these. Thank you for posting the recipe!
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  • thegoldminer 13 years ago
    They are more than that! JJ What is great about this recipe is the very small amount of flour. Just a binder, the rest is just good taste. Make some soon!
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  • pinkypie10 13 years ago
    Looks delious!
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  • liezel 13 years ago
    Almost like South African Pancakes. Yummy!!!
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  • zena824 14 years ago
    This is a great recipe.... I love all the pictues and details.... I would need that if I made these....
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    " It was excellent "
    shirleyoma ate it and said...
    Love the photo's step by step, my ex-mother-in-law, was swedish and this was my very favorite breakfast she would make for me.. she served them with Lingenberries which I dearly love.. also sour cream (room temp)I now use creme friche (probably spelled wrong. I know this recipe so I rate it very highly!
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  • tcvillegas 14 years ago
    Thanks for sharing this wonderful recipe. Appreciate the step by step photos and instructions too.
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  • berry 14 years ago
    Wow! I love your step by step! Good1 and thanks.
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  • cherihannah 14 years ago
    Feels like I could eat 6 right now!!!
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