SWISS PANCAKES
I lay no claim to the authenticity of this recipe. This recipe has been in my husband's family for years (hubby's grandparents were from Switzerland.) When my in-laws prepare these, the pancakes are folded up without any filling but I take it a step further and add all sorts of goodies, depending on the season (read my suggestions below). If you are limiting your cholesterol intake, do not substitute more than half of the eggs with an egg substitute. This yields something identical in taste to French crepes, except these pancakes are larger and thicker.
Provided by COOKGIRl
Categories Breakfast
Time 13m
Yield 12 pancakes
Number Of Ingredients 19
Steps:
- Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
- For best results, refrigerate batter for at least 30 minutes before cooking.
- Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
- Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
- Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
- For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
- Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.
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Aaqib Sohu
[email protected]These pancakes were a little too dense for my taste. I think I might have overmixed the batter. But the flavor was good. I will try making them again, but I will be careful not to overmix the batter.
Keshab singh Dhami
[email protected]I'm not a big fan of pancakes, but I really enjoyed these Swiss pancakes. They were light and fluffy, with a slightly crispy edge. The flavor was delicious, and I loved the nutty flavor of the buckwheat flour. I will definitely be making these again.
Bheki Sgcino
[email protected]These pancakes were easy to make and turned out great. I loved the crispy edges and the fluffy interior. I served them with butter and maple syrup, and they were perfect.
Maribel R
[email protected]I loved the nutty flavor of the buckwheat flour in these pancakes. They were light and fluffy, and the flavor was perfect. I served them with butter and syrup, and they were amazing.
Nathan paul
[email protected]These pancakes were a little bland for my taste. I think I would have liked them better if I had added some more sugar or vanilla extract to the batter.
William Dickson
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as light and fluffy as I expected. They were still good, but they were a little dense. I'm not sure what I did wrong.
Abdul hafeez Samoo
[email protected]These pancakes were a little too dense for my taste. I think I might have overmixed the batter. But the flavor was good. I will try making them again, but I will be careful not to overmix the batter.
Abdullah Al afif
[email protected]I made these pancakes for breakfast this morning and they were a big hit! My kids loved them. The pancakes were light and fluffy, and the flavor was delicious. I will definitely be making these again.
Md Joy Abran
[email protected]These pancakes were easy to make and turned out great. I loved the nutty flavor of the buckwheat flour. I served them with butter and jam, and they were perfect.
Mubeen Gulfam
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of buckwheat flour. But I'm so glad I did! The pancakes were delicious. They had a slightly nutty flavor that I really enjoyed. I will definitely be making these again.
Islam Abuljadayel
[email protected]I followed the recipe exactly and my pancakes turned out perfectly. They were light and fluffy, with a nice golden brown color. The flavor was spot on. I served them with butter and syrup, and they were amazing.
Bonnie Buttrill
[email protected]These pancakes were a little more work than I expected, but they were totally worth it. They were so delicious and unique. I loved the combination of buckwheat flour and allspice. I will definitely be making these again for special occasions.
Ariful Is
[email protected]I've never had Swiss pancakes before, but I'm so glad I tried this recipe. They were absolutely delicious! The pancakes were so light and airy, and the flavor was perfect. I will definitely be making these again.
G C
[email protected]These Swiss pancakes were a hit with my family! They were light and fluffy, with a slightly crispy edge. I loved the nutty flavor of the buckwheat flour. Will definitely be making these again.