Crispy Swedish Pancakes
Need a fast breakfast for busy mornings? Or a fast dinner idea? Kids love breakfast for dinner!
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
Ingredients
- 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
- Pastured butter
- Real maple syrup
- Organic jam (optional)
Instructions
- 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.
Freezer instructions:
- 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!
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Tammy Jo Soens says
March 18, 2017 at 10:23 PMSoaking the flours overnight, would even be better ….?
Kelly the Kitchen Kop says
March 19, 2017 at 12:27 AMYes, not absolutely necessary, but soaking reduces naturally occurring phytic acid in whole grains that make them more difficult to digest and prevent some nutrients from absorbing well.
Sheri Youngquist says
March 18, 2017 at 4:21 PMI ran right to the kitchen and made these. My husband loved them, and since he is of Swedish descent, We will declare this recipe a winner! I used a half a cup of whole wheat organic flour and one cup of all-purpose white. Used all cream and cooked them in ghee. I resisted the urge to add a little sugar to the batter since many pancake recipes call for it. He told me this recipe is a “keeper.” Thanks, Kelly!
Kelly the Kitchen Kop says
March 19, 2017 at 12:10 PMThanks for the fun feedback Sheri!
Lisa says
April 21, 2014 at 9:19 AMI just made these with baking soda by accident, and they turned out great! They were pretty thick, but probably because I used a gluten free flour mix. Yum!
KitchenKop says
April 21, 2014 at 9:45 AMThanks for letting us know that Lisa!! 🙂
Kel
Jill says
April 19, 2014 at 8:53 AMWe have taken the baking powder out of our diet in line with Nourishing Traditions guidelines. Wouldn’t baking soda work about the same? Maybe just 1 teaspoon?
Thank you for sharing your recipes!
May you have a most blessed Easter!
KitchenKop says
April 19, 2014 at 9:16 AMGood morning Jill,
I’ll have to look that up again, but may not get to it today, remind me what it says about baking powder??
Thanks and a happy Easter to you, too! 🙂
Kelly
JMR says
April 19, 2014 at 2:23 PMI think the guidelines only say not to use baking powder that contains aluminum. It’s easy enough to find aluminum free baking powder in an grocery store in the U.S., or to make your own with baking soda and cream of tartar.
KitchenKop says
April 19, 2014 at 2:48 PMOh yes, ok, I get the no-aluminum kind, but yes, I’m sure you could substitute easily. 🙂
Kel