Sunday, April 29, 2012

Swedish Mini Pancakes

I am tired. Oh so very very tired. As of this moment I’m running on about 45 minutes of sleep and have had to retype that sentence multiple times in order for it to make sense. I should probably go to bed, but I’m up and awake and ready to talk about mini pancakes!

I firmly believe that if you take something and make it small, it instantly becomes cuter and/or more desirable. Take puppies and kittens for example. And it also explains the crazy of cupcakes. Cupcakes are adorable because they come in cute little paper liners and are topped with a swirl of fluffy frosting and sprinkles on top.

The smell of hot pancakes fresh off the griddle. The lovely sight of melted butter drizzling down the sides. Pure maple syrup coating the hot butter pancakes. All of these are great for a morning breakfast, but sometimes eating a stack of four pancakes the size of your head (people do that right?) sounds a little more monstrous and waist-expanding. When you shrink the pancakes to about 2 inch diameter, eating 12 pancakes doesn’t seem too bad, am I right? And let me tell you there really was no guilt in eating 12 of these in one sitting.

These pancakes are traditionally served with Ligonberries, but because I’m not much of a fruit preserve kind of girl (grape jelly all the way people!) I ate these with of course grape jam, and plain. Yes, plain. I’m a food-ripper-aparter and I can’t really do that when they are drenched in sweet maple syrup. The only suggestion I have is to cut down on the amount of salt in this recipe because I found some of the little pancakes to be quite salty, but other than that, these were perfect!

Swedish Mini Pancakes
From Lick the Bowl Good
Makes about 2 dozen 2 inch mini pancakes
1 cup unbleached all-purpose flour
1 tsp. sugar
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 egg
1 cup buttermilk
1 tbsp. butter, melted

Preheat a griddle or pan on medium-low heat.

Whisk together the dry ingredients. Beat together the wet ingredients. Fold the wet into the dry. Try not to over mix. It’s ok if there are a few small lumps of flour.

Spray the pan of choice with cooking spray. Spoon a tablespoon or two of batter onto the heated pan (you can fit multiple pancakes on each). I used a really, really small ladle the spoon my pancakes, but an actual tablespoon will work too. Once the edges are slightly dry looking and the bubbled have started to pop in the middle, flip the pancake. You may need to turn down the pan after the initial batch has been cooked.

Serve with jam, powdered sugar, butter and maple syrup, or just eat them plain. But make sure to eat them warm because nobody likes a cold pancake.


  1. I normally read your posts in Google Reader so I hadn't noticed the redesign. It looks good!

    I've lived in Sweden twice as an exchange student and pancake night was always great. My very favorite dinner. :)

    These look great! And why are you running on so little sleep? It's Sunday. Go take a nap!

  2. Erin- Thank you. I keep changing the layout because I never really feel sattified with it, but this time I think I am :) And the reason I'm running low on sleep is because last night/this morning was prom and after prom party so I woke up at 6:30am on Saturday for work and didn't get home until about 5:30am this morning.

  3. What a great idea! Mini anything works really well. Hope you get your sleep soon and that this upcoming week is a good one for you!!

  4. Well I like the layout. :) I hope your prom was fantastic!

  5. Yummy! They look so good! I'm really interested in Scandanavian food lately so I might whip these up! Dfo you know what's makes them different from American pancakes?

  6. Danielle- I tried looking up the answer, but I got a whole slew of different oppinions as to what makes them different. I even found some answers that compared Swedish pancakes to crepes. So, to me, and from what I can tell from looking at the recipe, the only difference is that these are traditionally served with jam, not maple syrup, can be enjoyed hot or cold, there is a 1:1 ration of flour and liquid (milk) for the Swedish pancakes and a 1:.75 ratio for regular pancakes.


Related Posts Plugin for WordPress, Blogger...