Swedish Pancakes with Blood Orange and Cardamom Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

These pancakes are LOADED with protein.  They were my mama's secret weapon to get my sister to eat eggs as a kid, since she refused them as scrambled, fried, poached, or anyway. My own kids will try to eat half a recipe all by themselves! It's a family tradition. You can also just eat them with lemon juice, melted butter, and powdered sugar.

Course: Breakfast
Cuisine: French, Scandinavian
Keyword: blood oranges, brunch, crepes, easy breakfast, homemade syrup, pancakes, Swedish pancakes
Servings: 6 people
  • 1 1/2 cups flour (all purpose or gluten free)
  • 2 tbsps sugar
  • 1 tsp salt
  • 2 1/2 cups milk
  • 6 eggs
  • butter for cooking
  • powdered sugar for dusting (optional)
  • 3 blood oranges, skin removed and fruit chopped
  • 1/4 cup sugar
  • 5 pods cardamom seeds
  1. To avoid lumps in your batter, add all the dry ingredients to your bowl first. Then, whisk in one cup of your milk until you have a smooth paste.  Add the remaining 1 1/2 cups of milk and the 6 eggs, and whisk until smooth.  

  2. On a hot skillet, add a pat of butter. The skillet should be hot enough that the butter sizzles like crazy and starts to turn brown.  Pour some pancake batter immediately.  You will flip the pancake once you see the top turn from glossy wet to dull and slightly dry. Once flipped the second side cooks faster. Continue the process until you have a beautiful stack of pancakes.

  3. While you are cooking your pancakes, cut up the oranges and add them with the sugar and cardamom to a pot over medium heat.  Heat the oranges until they release all their juices and the mixture begins to boil. Let it gently boil for about 5 minutes, but watch that it doesn't burn.

  4. Serve the hot syrup over the pancakes and dust with powdered sugar if so inclined.