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Recipe

Swedish Pancakes

  • Yield: About 18 to 20 small pancakes

Ingredients

  • 1 large egg
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 2 tablespoons melted butter
  • Oil, for griddle
  • Sour Cream, as accompaniment
  • Lingonberry jam, as accompaniment

Directions

  • Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.
  • Beat the egg and milk in a small bowl.
  • In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to over mix. Fold in the melted butter.
  • Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.
  • Serve hot with sour cream, or lingonberry jam.