Swedish Pancakes

Name: Swedish Pancakes
Yield: Regular recipe makes three 6 to 8-inch pancakes, large batch makes 12.
Ingredients: 2 TBSPPamela's Baking & Pancake Mix; 2 eggs, large; ¼ tsp salt; grind of black pepper Additions to each pancake:; 1 tsp chopped chives, green onions, or basil chiffonade; 1 TBSP grated Parmesan cheese Large Batch; ½ cupPamela's Baking & Pancake Mix; 8 eggs, large; 1 tsp salt; ¼ tsp black pepper

on Jan 01 2026

Serving Size Regular recipe makes three 6 to 8-inch pancakes, large batch makes 12.

Ingredients

2 TBSPPamela's Baking & Pancake Mix
2 eggs, large
¼ tsp salt
grind of black pepper Additions to each pancake:
1 tsp chopped chives, green onions, or basil chiffonade
1 TBSP grated Parmesan cheese Large Batch
½ cupPamela's Baking & Pancake Mix
8 eggs, large
1 tsp salt
¼ tsp black pepper

Directions

Beat eggs well. Add Baking & Pancake Mix, salt, and pepper and whisk, beat or blend until smooth.
Prep additions before melting ½ TBSP butter in 6 to 8” pan on medium heat.
Add ¼ to ‚Öì cup batter (depending on pan size), sprinkle herbs and cheese on top, and swirl to cover bottom of the pan (like cooking a crepe).
When bottom is set and top is not quite set, gently flip and cook about 30 seconds longer.
Save the rest of the batter in a mason jar in the refrigerator and have a quick bite in the mornings. Batter will store in the refrigerator for 4 days. Shake it well before pouring out of the jar.
Chef’s Note: for a wonderful breakfast in a hurry, try some crispy bacon or prosciutto crumbled into the pancake. Or after removing from the pan, spread with soft cheese like Boursin, while still warm, roll up and enjoy.
© Pamela's Products, Inc.

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