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Revised Swedish Pancakes is for Breakfast.

Revised Swedish Pancakes takes 10 minutes to prepare.

Revised Swedish Pancakes takes 5 minutes to cook.

Revised Swedish Pancakes makes 12 servings.

The ingredients for Revised Swedish Pancakes are:

Put egg whites and milk in blender. Pulse just until blended. Add vanilla, salt, sugar and cinnamon. Pulse again just until blended. Add the flour 1/4 cup at a time. Again, pulse just until blended. The idea is to blend without adding air to the batter. If you like, you can use a whisk and mix all ingredience. This is the way my Grandmother made the pancakes. I found I could save a great deal of time using the blender.
I spray the griddle with spam. Pour about 1/2 cup of batter in the middle and spread with a spoon to make a nice round, very thin pancake. Flip when brown and brown on other side. They are great with low calorie syrup or butter and sugar. Of course, if you are looking at calories, a small amount of low calorie syrup is the best. We love these pancakes. It might take a little practice to flip them, but they are worth the effort so keep practicing. The following is my Grandmother's original receeipe.
4 eggs
2 cups whole milk
1 1/2 cups flour
2 T. sugar
1 t. vanilla
1 t. cinnamon

Here is how you make Revised Swedish Pancakes:

Number of Servings: 12Recipe submitted by SparkPeople user SWEDISHSTYLE1.

The nutritional information for Revised Swedish Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 91.3

• Total Fat: 0.3 g
• Cholesterol: 0.8 mg
• Sodium: 249.9 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 0.5 g
• Protein: 6.3 g

The dietary needs meet for Revised Swedish Pancakes is Low Fat