Tangy, thin Swedish Pancakes are cooked up and piled high ready for the breakfast table. Make a delicious mixture of brown sugar bananas to put in the center of the pancakes then roll them up for a sweet way to start the day.
I’ve mentioned before, my Dad is a great cook. I remember the first time he let me make Swedish Pancakes during the holidays. Boy, was I important! I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy.
While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time. Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!
How to make Swedish Pancakes:
Mix all the pancake ingredients in a bowl. It’s important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan. You can see my setup here. Also, make sure that you have a plate to add your pancakes too. They cook quickly!
From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
I posted a video on my Instagram a while ago on how to move the pan.
Swedish Pancake Sunday! These things are my childhood. Big family breakfasts are now part of my adulthood as well. So easy & good. 1-1/2 Cup Flour 2 Tbs Brown Sugar 2 Eggs 1/2 tsp baking powder 1/2 tsp salt 2 cup butter or sour milk (add 1 tsp lemon juice to regular milk) 1 tsp vanilla Thin layer of oil then rotate pan to make thin. Flip then serve ? #sundaybreakfast #pancakes
How to make Brown Sugar Bananas:
Next is the sauce, which is so easy! Chop the bananas. Add butter to a pan and start to melt. Add brown sugar, then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat, you’re done.
How to Roll Swedish Pancakes:
What I want to point out is the ‘roll’. But I digress. I have a helpful little photo tutorial below for the ‘roll’. Fill the center of the pancake, hook fork into the side and ‘roll’.
You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top. Do you see this deliciousness??
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
- Don’t like bananas? The sauce works well with many other fruits like peaches and plums.
- No buttermilk on hand? Using soured milk works just as well. To sour milk take 1 cup of regular milk then add 1 Tbs vinegar or apple cider vinegar and let sit for 5-10 minutes.
I would like to thank this weeks Sunday Supper host Marion of Life Tastes Good. Hosting a Sleepover of your own soon? Check out over 30+ recipes to keep your guests happy!
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Swedish Pancakes with Brown Sugar Bananas
- 1-1/2 cup flour
- 2 Tbs brown sugar
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup buttermilk
- 1 tsp vanilla
Brown Sugar Bananas
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 4 bananas
- 1-2 Tbs water
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Mix all the pancake ingredients in a bowl. It's important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan.
- From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
Brown Sugar Bananas
- Chop the bananas. Add butter to a pan and start to melt. Add brown sugar then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat.
- Fill center of the pancake then roll. Top with more sauce. Enjoy!