Swedish Pancakes
Sometimes you just have one of those nights. You’re sick of cooking… or you’re exhausted… or you get home late… or…
Tonight it was hot. And I was tired of sweating in the kitchen. And no one wanted to eat what I’d originally planned (even me).
That’s why I alway have contingency plans–a “desperate mom” dinner waiting in the wings that I can whip up easily. Something that always pleases a crowd. Spagetti is one of my favorites. Pull a pound of meat from the freezer, fry it (still frozen), add a couple jars of canned (organic) sauce, boil the (organic, whole wheat) noodles and voila! Salad from the spinner and dinner provides two vegetable servings.
Another fun & easy dinner is… breakfast. Omelets or fritattas are wonderful delivering protein and veggies but for a kid pleaser there is nothing quite like pancakes. Swedish pancakes feel extra special and have more milk and eggs in the batter. Use half whole wheat flour and add sliced fruit and they are even more nutritious.
We’d done well on vegetables at lunch so I peeled a few carrots to “tide us all over while I cooked” and complete our 3 servings/day (do you count your veggies??). And here are the pancakes (pictures show a double batch–we were hungry):
Healthier Swedish Pancakes
Ingredients
- 3 eggs
- 2 c milk
- 3/4 c all purpose flour
- 3/4 c whole wheat flour
- 2 T sugar
- 2 T melted butter
- 1/2 t vanilla
Directions
1) Beat eggs in large mixing bowl.
Beat Eggs
2) Melt butter and add to milk (to cool). Combine with eggs and vanilla.
Add Milk and Butter
3) Combine flour and sugar, then add to liquid mixture.
Add Flour
4) Heat a pan until drop of water sizzles. Spray with non-stick spray or oil lightly.
Spray Pan
5) Pour in a thin layer of batter (about 1/4 c). Tilt pan if needed to distribute batter. (Click for tips on frying without Teflon)
Pour Batter
6) Cook until top surface appears dry, then flip with a spatula.
Flip When Browned
7) Roll up pancake (or fold in thirds) and serve.
Eating Pancakes
The result? Kids are happy, kitchen is cool and I had enough energy left to blog!
I have LOTS of nights like that and this recipe will come in handy! Thanks for sharing.
Glad to hear I’m not the only one!
I try to keep hard boiled eggs available regularly to make egg salad sandwiches in a few minutes!
What a great idea–my family loves both hard boiled eggs and egg salad sandwiches. Thanks for sharing!
Great idea! Love that this looks tasty enough to be breakfast, dinner or dessert!
Mmmmm, dessert! I hadn’t thought of that!
Swedish pancakes are my very best favorite! I have the Ligonberry jelly now all I need is those pancakes; breakfast, lunch or dinner is fine by me!!!
Thanks for sharing, Inger…
Mmmm, I like lingonberries too! A restaurant we go to serves this with Swedish Pancakes but I haven’t found any canned that I like as well. I did use homemade cranberry sauce once after I found out that the two fruits were related. Now I can’t wait for the cranberry harvest to try it again!
I make crêpes but never Sweedish pancakes; you got my attention. These look fantastic an i know what you mean; when it get s hot it is so nice to have a light meal; gotta try this; thank you for your visit.
Rita
I have more nights like that during the week than I care to admit, but I often do dinner for breakfast when I am exhausted. I love pancakes and french toast for dinner. I will have to do your Swedish Pancakes they sound perfect!
And kids never seem to object to pancakes (unlike some of my other “desperate” meals)!