Whole Wheat Swedish Pancakes |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 9 |
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This is my most favorite breakfast. The pancakes can even be used in place of a tortilla when making baked Mexican dishes. I revised my old recipe which I've had for 36years to be a healthier rendition. Also I use the No sugar powdered sugar recipe from this sight for a topper. These pancakes can take on the flavor of summer with fresh sliced berries as well. Toppings are only limited to your imagination. Ingredients:
3/4 cup egg beaters egg substitute |
1 1/4 cups milk |
3/4 cup whole wheat flour |
Directions:
1. Use your blender:.
2. Blend milk and egg substitute, while running add the flour.
3. You can use any size pan, but about a 9 inch or less works best. No stick pan is best. Heat pan with a little margarine melted over bottom, add about 1/4 cup of batter to pan and swirl to cover entire bottom. When it is bubbley and turns a light brown use a spatula to turn it. Second side is done quickly. Use a medium heat. If you like your pancake thinner-use less batter, or thicker-use a little more.
4. Serve directly to plate, or stack between wax paper and keep warm in over until ready to serve.
5. One can cover with fruits add some Powdered sugar or substitute then roll each pancake. Happy Eating!
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