Swedish Pancakes – Easy kids recipes
I know I just did a Swedish dish a couple weeks ago, but when I asked the kids what we should do for the blog next they both jumped at this great recipe. This one is another super easy one and can be done quickly. It has only a few ingredients and though it sounds terrible for you there really is not that much sugar in it (just ignore all the butter and the whip cream) and they are a great way to get more fruit into your kids.
Eva loves to mix he pancake batter and to whip up the cream and can even help pour the batter into the pan. Nolan just likes to watch me flip them in the air.
Kid Involvement Level ****
Prep Time: 10 minutes
Cook Time: a couple minutes per pancake
Medium mixing bowl
Large mixing bowl
Measuring cups and spoons, including a 1/3 cup measuring cup for portioning pancake mix)
Plate to keep finished pancakes on
Pan, I use an omelette pan, but my aunt always used a big cast iron skillet.
Spatula (if you are too afraid to try and just flip them:-)
Makes enough for the three of us with a couple left over. This is one that you can make extra and just keep them in the fridge to warm up as a snack.
1 1/4 cup flour
2 Tbs sugar
2 cups of milk
A bunch of butter ( I just put in bits to melt in the pan as I need them) maybe a 1/2 Tbs per pancake roughly
Pinch of salt
I like to whip up fresh whipped cream with just the tiniest bit of sugar (add sugar to taste).
1. Preliminary steps: Preheat oven to warm, slice fruit and set aside, pour cream into mixing bowl and give whisk to small sous chef.
2. Mix all wet ingredients mixing until egg yolks are incorporated
3. Add sugar, flour and salt and mix until lumps are gone, it should be pretty runny, these are much thinner than traditional American pancakes.
4. Heat pan on med high heat and melt some butter to coat the bottom of the pan
5. Pour 1/3 of a cup of pancake mix into bowl and swirl so that the bottom is evenly covered
6. Allow the bottom to brown and bubbles to form on the top
9. Rinse and repeat until all pancakes are made.
7. Flip and allow the other side to brown
8. Turn out onto warm plate and place in the oven.
10. Side note, while you make the pancakes have one of your small sous chefs begin to whisk the cream, reminding them to switch arms when they say their arm is tired and not to get any more of the whip cream on the wall.
11. Fold onto plate and top with whip cream and fresh berries and try not to eat a dozen of them