Swedish Pancakes are thin, light, delicious pancakes, a lot like crepes. Perfect for breakfast or brunch!
Servings: 20 pancakes
- 1 ½ c all purpose flour
- 3 tbsp granulated sugar
- 2 tsp lemon zest
- ½ tsp salt
- 3 eggs
- 2 ½ c milk
- 1 tsp vanilla
- butter melted
- 1 c lemon curd
- fresh raspberries
- powdered sugar
Sweetened Sour Cream
- 1 c whipping cream
- ½ c sour cream
- 2 tbsp brown sugar
In a bowl combine flour, sugar, lemon peel and salt.
In mixer beat eggs on medium speed until thick and lemon colored.
Add milk and vanilla, beat to combine.
Add in flour mixture and beat until smooth (batter will be thin).
Heat a 10 inch non stick skillet, brush with melted butter.
Pour ⅓ c of pancake batter into pan and tilt so that batter covers bottom of pan.
Cook until golden brown and flip, cook until other side is golden brown. About 1 minute each side.
Invert onto paper towels.
Repeat with remaining batter.
To serve, fold pancake in half, spread with 1 tbsp lemon curd and fold in half again.
Dust with powdered sugar and serve with fresh raspberries and sweetened sour cream.
Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 122mg | Potassium: 71mg | Fiber: 0g | Sugar: 12g | Vitamin A: 125IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 0.6mg