Swedish Pancakes with Raspberries
Swedish Pancakes with Raspberries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt.
Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.
In another bowl, whisk the egg whites until they hold stiff peaks.
Gently and quickly fold them into the pancake batter.
Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat.
Drop about 2 tablespoons of batter into the skillet for each pancake.
Cook as many pancakes at once as will fit comfortably, turning them when they are browned.
Total cooking time is about 3 minutes per pancake.
Serve with the berries.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.