Swedish Pancake Recipe

8 extra large eggs

1 cup all-purpose flour(see suggestions)

1/2 teaspoon salt

3 tablespoons white sugar

1 teaspoon vanilla

1 cup milk

3 tablespoons sour cream

4 egg whites

3 tablespoons vegetable oil

In a medium mixing bowl, beat eggs until thick. Lightly whisk in vanilla, milk, and sour cream.

In another mixing bowl, sift together flour, salt and sugar. Make a well in the center and pour in the egg mixture. Fold the batter just until everything is moistened.

Heat griddle or skillet on high heat. Place a small amount of oil on the skillet and pour about 3 tablespoon of batter onto the skillet. Tilt the skillet to spread out the batter (spread out until there is no pool of batter in the center). Brown each side of the swedish pancake. Serve warm topped with apple slices and cinnamon sugar or use them as a wrap stuffed with your favorite ingredients.


Make this swedish pancake recipe even better
(for you) by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!