Swedish Oatmeal PancakesPrep: 10 min Cook: 10 min Servings: 6by John Spottiswood300 recipes>
I love my wife's traditional swedish pancake recipe. However, I feel much better when I eat a healthy breakfast of oatmeal, so I tried combining the two. I think the combination is wonderful. It still has the chewy, crepe-like texture of the traditional swedish pancake, with just a bit of nutty whole grain texture. Our kids say they slightly prefer the version without the oatmeal, but they eat the same 8-10 pancakes a piece either way!
- 2 large egg
- 2 1/2 cups milk
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup instant oatmeal (or two packets)
- 2 Tbsp butter (for the pan)
- 8 oz fresh strawberries sliced (or blueberries, blackberries, etc.)
- Powdered sugar (optional)
- Maple syrup (optional)
- Sliced banana or other fruit (optional)
- Beat egg and milk together in a medium bowl with a whisk or fork
- In a large bowl, add the flour, sugar, salt, and instant oatmeal. Stir together. Add the egg an milk mixture and stir together. (The batter will seem to thin if you have not made swedish pancakes before. Don't worry, it works!)
- Heat a large non-stick skillet over medium heat. Add a small sliver of butter to the pan and move around by lifting and tilting the pan or by using a spatula or wooden utensil. Add the package mix in large spoonfuls, enough to make a coaster sized pancake. I get 4 to a pan, in the north, south, east and west positions. You can make swedish pancakes as large as you like however, so experiment with whatever size works for you. Flip the pancakes after about 1 minute. Then take off after about 30 seconds (90 seconds in total). Remove the pancakes to a plate, add another thin slice of butter, and repeat. You can keep the finished pancakes in a warm oven or cover them with a clean towel to keep warm.
- Serve with fresh berries, other fruit, powdered sugar and/or syrup.
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