Swedish Egg Pancakes are my adaptation of two well-loved recipes (reproduced at the bottom of the page) that were thoroughly tested at our house. As you can see, the cookbook pages are fairly disreputable at this point! I am reliably–even indignantly–informed that these are Finnish Pannu Kakku, or German apple pancakes, or . . . lots of people claim them. If you try them, you’ll see why. They are very good for brunch, or for lunch, or for supper–and you can name them anything you like.
Swedish Egg Pancakes
- 4 eggs
- 2 cups milk
- 1 cup flour
- 1/2 tsp salt
- 4 Tblsp butter
- 1/2 cup thinly sliced apple
- Cinnamon sugar to taste (optional)
Preparation:
- Preheat oven to 425° F.
- Melt butter in 9×13-inch baking dish while oven preheats
- Beat eggs
- Add milk, then combined flour and salt, beating with a rotary beater or whisk until smooth
- Tilt the prepared baking dish to distribute melted butter
- Working quickly, turn egg mixture into prepared pan and arrange apple slices on top
- Bake uncovered for 25 minutes or until set – will puff and brown lightly in a most attractive fashion
- Sprinkle with cinnamon sugar if desired, and cut into squares to serve
Options:
- Add 1/4 cup chopped nuts, toasted lightly
- Use sliced peaches or pears instead of apples
- Leave the fruit out altogether and serve with lingonberries or maple syrup
Serves four.
Torch Lake Views 
Craig Smith
December 2, 2010
A happy Advent to you, Gerry, and may the season bring many pancakes!
Gerry
December 2, 2010
Thank you, Craig – the same to you!
P.j. grath
December 3, 2010
Oh, yum, more eggs and apples! Yes, I was greedy and took both treats, Gerry. You said we could. Thank you!
Gerry
December 3, 2010
Of course I did, and I meant it, too. Enjoy–and then take Sarah for an extra walk!