How To make Swedish Oven Pancakes
3 c Milk
4 Eggs
2 c Flour
4 tb Butter, melted
1 t Salt
2 tb Sugar
Beat eggs well. Add milk, melted butter, salt and flour. Bake in a greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and serve immediately
with butter and syrup. Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375F for 30 minutes. Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar preserves (ie: raspberry, strawberry, apricot etc.) Serve with sour cream mixed with brown sugar. From Gary Allan (MusiCook)
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Dutch Baby Pancakes - Dished #Shorts
On today's Dished #shorts we're making Dutch Baby Pancakes
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If you love this how to make classic apple skillet pancake, let us know what you think in the comments below! #dished #pancakes #brunch
Ingredients for making Classic Dutch Babies Pancake Recipe:
1/2 cup whole milk
2 large eggs
1/2 cup all-purpose flour
4 tbsp sugar
2 tbsp butter
1 pinch cinnamon
Lemon juice
powdered sugar
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Rolf Johnson's Master Class in Making Perfect Swedish Pancakes
Since 1949, Al Johnson's Swedish Restaurant & Butik in Sister Bay, Wisconsin has been serving up traditional Swedish Pancakes. In an average year, Al's serves as many as 115,000 plates of the delectable breakfast item. Rolf Johnson, son of founder Al Johnson, shows wannabe home cooks some tricks of the trade. For more about Al Johnson's, visit:
How to Make Swedish Pancakes
Get ready for the holidays with us as we celebrate togetherness this season!
Here we have the #SOKC staff sharing how you can bake some Swedish Pancakes
Ingredients:
3 eggs
1 1/4 cups milk
3/4 cup all-purpose flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon butter, or as needed
Powdered sugar or fruit as toppings
Music: Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source: Artist:
Swedish pancakes-plättar
A traditional recipe for Swedish and Finnish pancakes
See the recipe:
MAKING MY FAVORITE BREAKFAST EVER *German Pancakes*
Dutch baby — sweet and savory popover pancakes
Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to and use promo code adamragusea to get 20% off your first order.
***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.