Have I ever told you I’m a HORRIBLE pancake-maker? I am. Like, really bad. Jon is the pancake-maker of the house. I am so impatient, and they usually end up mushy on the inside and burnt on the outside. Gross!
Anyway, the other day McKenzie requested pancakes, and with Jon gone I didn’t know what to do. I prefer thin pancakes anyway, so I looked up a quick recipe for Swedish Pancakes…I made a few tweaks and they turned out SO tasty, I had to share! Since I love my sweets this pregnancy, I added powdered sugar, a couple chocolate chips, and strawberries. Delicious, and practically guilt free…and the best part is: you probably have most of the ingredients already! So what do you think of my first ever attempt at food photography? Not too shabby, if I do say so myself. ;)
Guilt-Free Swedish Pancake Recipe
Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves 4
- 4 eggs
- 2 cups milk
- ½ cup flour
- 2 tablespoons sugar
- Pinch salt
- 1 tablespoon vanilla
- 2 tablespoons melted butter
- Whisk eggs and milk in a mixing bowl, and slowly add flour while constantly stirring (so it doesn’t get clumpy).
- Add sugar, salt, vanilla, and melted butter to the mixture. Whisk thoroughly and your batter is complete!
- Pre-heat a non-stick skillet to medium heat (I used 4 on our electric stove-top) & coat with non-stick spray or butter.
- Add enough batter (about ½ cup) to thinly & evenly coat the bottom of the skillet. Allow the batter to cook all the way through until it’s solid, about 2-3 minutes. Flip and allow another 2 minutes, or until slightly browned. Repeat with the rest of the batter so you have a complete batch, and you’re done!
- Cut pancake into slices of 4, pizza style. Garnish as desired. I used strawberries, powdered sugar, and chocolate chips. It’s also delicious with jelly! You could probably drizzle with chocolate too. Yum!