Swedish Pancakes with Strawberries and Syrup
Thin, tender Swedish pancakes topped with fresh strawberries, whipped cream, and a drizzle of syrup. A quick and delightful breakfast or dessert.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 15g
Ingredients
- 1 cup all-purpose flour
- 1.5 cups milk
- 3 large eggs
- 2 tbsp butter
- 1 cup strawberries
- ¼ cup maple syrup
Instructions
- 1
In a blender, combine 1 cup flour, 1.5 cups milk, 3 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. The batter should be thin, like heavy cream.
- 2
Heat a 9-inch nonstick skillet over medium heat and add a little of the remaining 1 tbsp butter. Pour in about 1/4 cup of batter, tilting the pan to coat the bottom evenly.
- 3
Cook until the pancake is set and lightly golden on the bottom, about 1-2 minutes. Flip and cook the other side for another 30-60 seconds, until golden spots appear. Repeat with remaining batter.
- 4
Stack the pancakes on a plate. Top with 1 cup sliced strawberries, a dollop of whipped cream if desired, and drizzle with 1/4 cup maple syrup. Serve warm.
Tools you’ll need
- Blender
- 9-inch nonstick skillet
- Spatula
- Measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
