Swedish Pancakes are thin pancakes that are made from a thinner, egg-rich batter and are served rolled up or folded and topped with a sweet fruit topping!
If you haven’t tried Swedish Pancakes before then you are in for a definite treat!
1/2 cup butter (melted)
2 cups 2% milk
1 tsp vanilla
1 1/4 cups flour
1/8 tsp. salt
1 Tbsp Splenda Sugar Blend
1 8 oz block cream or mascarpone cheese
1 Tbsp. Splenda Sugar Blend
Juice from one lemon
Fresh strawberries, or other topping of your choice
Mix the milk, eggs, vanilla and butter. In separate bowl, mix flour, 1 Tbsp. Splenda Sugar Blend, and salt. Add the flour mixture to the milk mixture and whisk until smooth.
Heat an 8″ non-stick skillet (or regular skillet with a bit of cooking spray), over medium heat and add about 3 Tbsp. batter. Swirl batter around skillet until bottom is coated. Cook until top of pancake no longer looks wet (or when bubbles form) and flip using a small spatula. Remove from pan, and begin making the next pancake. These cook really quickly!