Light and delicious breakfast pancakes that are a cross between a pancake and a crepe!
Today, I have two quick announcements:
- Saturday is coming.
- I’ve already got your breakfast picked out for you! You’re welcome.
Yep, tomorrow is the weekend, and in light of that fact I found it very necessary to post this recipe today. Your Saturday needs pancakes, and therefore I’m giving you plenty of time to be prepared.
To call these Swedish Pancakes a family favorite would be an understatement. Rather, these were (and still are) the kind of pancakes that my siblings and I would beg Dad to make on Saturday mornings.
My mom does most of the cooking at my parents’ house, but my dad also has a few “signature items” that he makes, (namely cheesecake, cinnamon rolls, and Swedish Pancakes). When I was growing up, there was always some excitement around the house when we discovered that he intended to make one of those things in the near future.
The thought of these pancakes is enough to get me to jump (and I mean literally jump) right out of bed on a Saturday morning.
It’s a little sad that I’m all grown up and have to make them myself now, because they just don’t taste quite as good to me as when Dad makes them. However, I can get pretty close. 🙂
My favorite way to eat these pancakes is topped with maple syrup or smeared with some homemade peach preserves!
Casey’s favorite pancake topping is maple syrup hands down, but he was willing to concede that jam or preserves would be pretty good here too.
What are your favorite pancake toppings? 🙂
Note: When it comes to pancakes, it is rather hard for me to calculate serving size. The reason for this is that pancakes are one of those foods of which my husband is capable of eating an infinite amount. So, what might be four servings for your family is more like two for us. In light of that fact, I do my best to give you correct estimates. (Haha.)
Dad's Swedish Pancakes
- 1 1/2 cups whole wheat flour
- 2 Tablespoons Sucanat (or regular sugar)
- 1/2 teaspoon salt
- 1 3/4 cups milk (almond milk or regular milk work fine)
- 3 eggs, beaten
- 1/3 cup olive oil OR coconut oil
In medium bowl, stir dry ingredients together until combined. Add milk, eggs, and oil and beat until smooth.
Pour batter by 1/4th cupfulls onto lightly greased skillet over medium heat. Cook until underside of each pancake is golden brown. Flip, and cook until other side is golden brown.
~K in the Kitchen