Crispy Swedish Pancakes
Need a fast breakfast for busy mornings?
These are more thin than regular pancakes, they cook up quickly (of course I use my favorite pan so I can make a lot at once), and are yummy with the traditional real maple syrup and loads of butter — pastured butter if possible. You could also serve them with a little jam. They get crispy on the edges and are a nice switch from the fluffier pancakes like in other recipes.
Scroll down to the recipe below, but for convenience, here are all of my pancake recipes in one spot:
- Sourdough pancakes
- Traditional pancake recipe – serve with real maple syrup. Be sure to freeze extras to pop into the toaster on busy mornings for a quick breakfast. You could serve these with some farm-fresh sausage or bacon with no MSG or nasty preservatives. (Don’t have a local source? Find healthy meat online here).
- Here is a blender batter soaked pancake recipe that incorporates more varied grains and is 100% whole grain, but isn’t heavy tasting at all, surprisingly!
- And here’s a healthy pancake/waffle recipe using sprouted grains in the Bosch for when you forgot to start the recipe on the night before.
- Paleo Pancake Recipe — Grain-free and gluten-free, but you won’t feel deprived
- Grain-free Halloween pancakes for something different.
Crispy Swedish Pancakes
This makes about 30, and since they’re so thin, adults can eat about 4 or more, kids probably 2 or so.
- 6 pastured eggs
- 1 1/2 cup flour of your choice, such as Einkorn flour, spelt flour, sprouted flour, OR a gluten free flour — start out with less if you’re using a GF flour, and check the consistency – it should be thin, but not completely liquid – try this gluten free blend, oats, arrowroot, almond flour, or coconut flour — I haven’t experimented with these, but it’s a forgiving recipe and pretty hard to screw up.
- 2 teaspoons baking powder
- Dash of sea salt
- 1 cup whole milk or cream, or I use some of each
- Ghee or bacon grease
- Real maple syrup
- Organic jam (optional)
Mix eggs, flour, baking powder, sea salt, and milk in a blender. Scrape the sides if needed. Heat your skillet on medium to medium-high, grease with ghee or bacon grease. Pour or ladle the batter onto the pan, and cook just ’til golden brown on each side; it goes fast.
Serve with butter and real maple syrup or jam.
Cook until they’re just a light golden brown and cool on parchment paper. Once cool, freeze in a covered dish or a baggie, leaving the parchment paper between them so they don’t stick together. On the day you’re serving them, pop them into the toaster to heat up and then it’s an even FASTER breakfast!