Ihop Swedish Pancakes Recipe #305005
These pancakes were good for any time of day…breakfast, dinner…it didn’t matter! When I came across this recipe for IHOP’s version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!
by Humble Bee
20 min | 10 min prep
SERVES 4
- 3 eggs
- 1 cup milk
- 1 1/2 cups flour, sifted
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cream (or milk)
- 2 tablespoons butter, melted
- 2 tablespoons confectioners' sugar
- 2 cups lingonberry sauce (I use red currant jelly)
- Beat eggs until very light.
- Sift together the flour, salt and sugar. Add half the milk and fold in flour mixture. Then add remaining milk, cream and butter.
- If consistency is too thick , add more milk.
- Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter. These pancakes are thin and will only need a minute or two on each side.
- Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
- Serve sprinkled with confectioners sugar.
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5 stars