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For Mother’s Day, we decided to get all fancy at home and we made a Crepe Bar. I was in charge of making the crepes, and we all brainstormed ahead of time on what to stuff them with. It turns out, my mom and I each had recipes for “crepes” but they were 2 completely different methods. Mine were actually Swedish Pancakes and hers were more traditional French Crepes. After a taste test, mine won out and we all enjoyed them. They were super easy to make and held up in the fridge well. When Jon and I took the kids to Walmart to get some scooters for summer, I had a thought to grab something to make for Memorial Day – Ice Cream Pancakes!
We had a debate on whether to grab the Vanilla Bean or French Vanilla ice cream, and I won with the beans 🙂 I grabbed some a carton of strawberries & blueberries, and we headed home. The pancakes are so easy to make that you will no doubt have everything on hand to whip up quickly.
On Memorial Day, with the kids fast asleep, I got to work creating the pancakes. You can store them in the fridge and they won’t stick to each other later on when you’re ready to serve. Your choice – you can heat up for a few seconds, or enjoy chilled. I couldn’t wait and used a fresh pancake to serve with the Blue Bunny Vanilla Bean ice cream.
I created that quick gif to show how simple it is and the technique to creating the perfect Swedish Pancake.
The full recipe is below – but you will need a crepe pan OR a 10″ non-stick omelette style pan. Ours was thrashed but luckily my mom had this nifty crepe pan to use. Make sure you have it very hot and they will cook quickly. We have an electric stovetop and I had it set at 7. One trick I learned from our Swedish friends is to add a tiny dallop of butter before adding the batter. This will help to spread out the batter nice and even. You still need to swirl the pan. Each pancake will cook in under a minute. I do flip mine half way through. You can use a spatula or a mix of spatula & tongs (I did that the first time around on Mother’s Day).
- 1 cup water
- 1 cup milk
- 4 eggs
- 2 cups flour
- 2 tsp salt
- 4 tbsp melted butter
- Add all ingredients, except butter, in bowl
- Add melted butter last in bowl
- Whisk or beat until all lumps are gone
- Add small dollop of butter to hot non-stick pan
- Pour silver dollar pancake size of batter into hot pan
- Swirl to evenly spread batter
- Batter will start to become opaque yellow as cooks
- Skim edges with spatula to lift and flip
- Total cook time per pancake - approximately 1 minute
You can add the fresh berries inside the pancake or on top. Or both – and feel free to add some chocolate sauce! The best thing about the Swedish Pancakes is how you create them! No wrong way!
What would you add Blue Bunny Ice Cream to?