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Swedish Pancakes for St. Patrick’s Day


March 13, 2016 by Polarn O. Pyret


  • 3 eggs
  • 1 cup flower
  • 1 tbs white sugar
  • 1 butter stick (softened)
  • 1 1/2 cup milk (half/half, cashew milk and almond creamer works great as well! Just add the flour slow for perfect batter)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (opt out of the vanilla if you have used a flavored milk)

1.Melt half the butter stick in a pan and set aside in a bowl.
2.Crack the eggs in another bowl, add the milk and whisk until combined. (food processor or blender works as well!)
3.Add sugar, salt, vanilla and stir around.
4.Slowly add the flour while whisking and keep whisking until smooth.
(The batter should be a bit more runny than american pancake batter)

*If you do not wish for colored pancakes – skip this step!*
Pour the batter in smaller bowls and add food coloring to each bowl.
Stir until you achieve the color of liking.

6.Add about one teaspoon butter in the pan medium heat and let the butter melt. Make sure the butter has coated every inch of the pan.
7.Add about 1/3 cup of batter in the pan and quickly tilt the pan around to get the batter all over.
8.Let the pancake cook until you easily can run a spatula all around the edges without anything sticking to the spatula.
9.Carefully slip the spatula under the middle of the pancake and flip around. (this part can take some training but don’t give up, the pancakes will still be delicious!)
10.Repeat until the batter is gone and stack 5 pancakes on top of each other. (Red, yellow, green, blue, purple)
11.Roll the stack firmly and cut into rolls.
12.Place the rolls in the shape of a rainbow and serve with some clouds (whipped cream) and of course a treasure (chocolate coins!)

Enjoy and Happy St. Patrick’s Day!

1 comment »

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