Vegetarian

Swedish Pancakes is for Breakfast.

Swedish Pancakes takes 15 minutes to prepare.

Swedish Pancakes takes 45 minutes to cook.

Swedish Pancakes makes 25 servings.

The ingredients for Swedish Pancakes are:

9 large eggs
1 and 1/2 c. flour
1-1/4 c. warm water
3 Tbl sugar
3/8 c. vegetable or canola oil (3/8 c.)*
1/2 tsp salt

Here is how you make Swedish Pancakes:

You can substitute 1/4 stick of butter, melted but not hot (3/4 stick), but what I served had only oil1. Beat eggs in large bowl2. Add flour a little at a time; keep whisking/stirring briskly to prevent lumps. 3. Add water, sugar, salt, and butter/oil. Be sure that the butter isn't piping hot. (MY NOTE: The consistency should be very thin--somewhere between that of skim milk and whole milk.)4. If possible, leave it sit out overnight (but not in the fridge because the butter would congeal)5. Heat skillet until a drop of water jumps around on it (NOTE: preferably the skillet would low sides, about 9" across; heat on medium or medium-high light, esp. for first pancake)6. Do the crepe thing. (NOTE: If that's too vague, I recommend this video, but the ingredients are different--using milk instead of water, for example, and mixing in all the flour at once. The video gives a good look at the consistency of the batter, as well as how to manipulate the skillet so the pancake barely coats the bottom of it. The video also gives good tips on how to stack the pancakes. VIDEO: http://www.youtube.com/watch?v=C1DgmbMMOgA.)7. Serve with jam, sour cream, syrup, whipped cream, fresh fruit, powdered sugar, ice cream (if dessert), etc.Serving Size: 3-5 pancakesNumber of Servings: 25Recipe submitted by SparkPeople user WRITEOUSNESS.

The nutritional information for Swedish Pancakes is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 87.3

• Total Fat: 5.1 g
• Cholesterol: 66.6 mg
• Sodium: 71.9 mg
• Total Carbs: 7.2 g
• Dietary Fiber: 0.2 g
• Protein: 3.0 g

The dietary needs meet for Swedish Pancakes is Vegetarian