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Rolled Swedish Pancakes Recipe
Rolled Swedish Pancakes Recipe photo by Taste of Home

Rolled Swedish Pancakes Recipe

Publisher Photo
"We love the hint of lemon wrapped inside these rich flavorful pancakes," says Tami Escher of Dumont, Minnesota.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 eggs, lightly beaten
  • 3 cups 2% milk
  • 3 tablespoons butter, melted
  • Sour cream and cherry preserves

Nutritional Facts

1 serving (3 each) equals 618 calories, 25 g fat (12 g saturated fat), 473 mg cholesterol, 599 mg sodium, 74 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Combine 1/2 cup sugar and the lemon peel; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.
  2. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.
  3. Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves. Yield: 1 dozen.
Originally published as Rolled Swedish Pancakes in Taste of Home August/September 1999, p8

Nutritional Facts

1 serving (3 each) equals 618 calories, 25 g fat (12 g saturated fat), 473 mg cholesterol, 599 mg sodium, 74 g carbohydrate, 2 g fiber, 23 g protein.

Reviews for Rolled Swedish Pancakes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed May. 7, 2010

These are the BEST pancakes! Every time I make them for a brunch, everyone (and I do mean everyone) asks for the recipe. I also make these for our family on a regular basis because we love them so much.

MY REVIEW
Reviewed Apr. 18, 2009

I Have now made these for my family 3 times & it just keeps getting better. We absolutely love them. The flavor was absolutely everything I remembered.

I would suggest to anyone not planning a large brunch, to cut the recipe in half (that is what I did). Also, I used a small saute pan, with 1/4 cupfuls of batter. The Pancakes come out purfectly.

Pat Parker

Sauk Centre, MN

MY REVIEW
Reviewed Apr. 2, 2009 Edited Apr. 18, 2009

I have been looking for this recipe for years & years. Ever since IHOP had them back in the 80's. I can't wait to try this recipe.

Pat P.

Sauk Centre, MN

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