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- Dish type
These are delicious light pancakes - we usually serve them with fruit, jam or stewed apples for dessert.
60 people made this
- 4 extra large eggs, separated
- 125g plain flour
- 1/2 teaspoon salt
- 2 tablespoons caster sugar
- 250ml milk
- 3 tablespoons soured cream
- 4 egg whites
- 3 tablespoons vegetable oil
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a medium-size mixing bowl, beat egg yolks until thick. Sieve flour, salt and sugar into a separate bowl. Add this mixture and the milk (incrementally) to the egg yolks. Stir in the soured cream.
- In a medium-size mixing bowl, beat egg whites until stiff. Fold them into the batter.
- Heat frying pan over high heat. Place a small amount of oil in the pan and pour on about 1 tablespoon of batter. Spread the batter out evenly. Brown the pancake on one side. Flip over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.
- Serve warm with fruit and cream.
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Reviews & ratingsAverage global rating:(68)
Reviews in English (55)
I've made these twice. The first time, I made as directed, and found the texture not right due to the egg whites. The Swedish Pancakes I'm looking for aren't fluffy at all- they're more thin and eggy in texture. This morning I made a batch without separating the eggs and they were perfect (and a lot easier and faster to make, too). With this change, this is my new recipe for Swedish Pancakes. Thanks!-12 Nov 2007
I made these last night and was concerned no sodawas in them but they were so lite and fluffy.Myhusband and his dad raved about them. His dadsaid they tasted like the best "secret recipe" hiswife used to make.-07 Feb 2002
I enjoyed these pancakes. They were kind of flat (are they supposed to be flat? I folded them up like they do at IHOP). They were really good smothered in butter and spinkled with cinnimon and sugar.-13 Jan 2004