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Swedish Pancakes (speedy version)



The pancake mix

  • 100g g rolled oats
  • 300 g buttermilk, see tip for alternatives
  • 30 g sugar/rapadura
  • 30 g Butter, or alternative
  • 170 g Self Raising Flour
  • 2 eggs

Apple Sauce

  • 3-4 green apples
  • 1 tsp lemon juice, or citric juice
  • 1 tbsp sugar

Recipe's preparation

  1. Weigh in the Oats, Buttermilk (or yoghurt whey alternative), sugar and the butter and cook for 5 minutes 50 degrees, reverseCounter-clockwise operation speed 1

    If you are not going to let your mix rest for 20 minutes, you should be heating your pan on moderate heat - definitely not moderately high.

    Add the flour and eggs and mix 5 seconds, reverse Counter-clockwise operation speed 3. Scrape down and repeat.

    The mix should look moderately runny (half way between a pancake and pikelet mix with the oat chunks in it). If too dry, add a little more liquid and mix on reverse, speed 3 for 2 more seconds.

    (If you let your mix rest for 20 minutes at this point, your egg proteins will relax and you will have an even softer result, but we rarely do wait and it's still delicious). If waiting, let your pan heat for the last 10 minutes.

    Grease and heat some egg rings or crumpet rings for a crumpety finish - or you can just let them free-form

    Just cover the bottom, of your rings, turn when the top starts to bubble.

  2. Apple Sauce
  3. While your pancakes are cooking, rough chope your cores out of your apples so you still have cheeks mostly in tact. Place in TM bowl

    Chop for 1 second speed 4. Have a look, if they are way too chunky for you, give 1 more second.

    Add the lemon juice and sugar and cook for 5 minutes, reverseCounter-clockwise operation, 100 degrees, speed 1.


  4. Serve pancakes warm (keep in thermoserver with kitchen paper under bottom and over top pancakes), with apple sauce and thick yoghurt or sour cream.

    We have made a spelt version succesfully, and replaced the eggs with no egg plus adding malt instead of sugar or rapadura.



Instead of buttermilk, I like to use the whey from my firm TM yoghurt and light milk. You can also add a teaspoon of lemon juice or a pinch of citric acid to light milk or your milk alternative. 

Our mother always served us beautiful breakfasts, and swedish pancakes (I am unsure if they are actually swedish) have always been one of my favourite. You traditionally allow the oats and buttermilk to soak overnight, but I have found that this version in the thermomix works really well for us who can't think of tomorrow! If soaking, just skip step 1 and go straight to adding the other ingredients to the oats and buttermilk.

This is an excellent, cholesterol fighting version of a hot breakfast. ENJOY!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made these as I was looking

    Submitted by zeeb75 on 8. January 2015 - 23:01.

    I made these as I was looking for a recipe to use the whey from my TM yoghurt.  Will definitely be making them again as they were delicious and my kids loved them! I added some vanilla and a little extra milk and they turned out great!

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  • Made these without egg and

    Submitted by Pontifek on 24. May 2013 - 09:15.

    Made these without egg and sugar and increased the buttermilk to get the right consistency. I also soaked the ats overnight. Really yummy brekkie!

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  • We have succesfully done: egg

    Submitted by lushcook on 22. April 2013 - 09:32.

    We have succesfully done: egg free, spelt, and dairy free versions. Cooking 10

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