Swedish Pancakes, also known as “Svenska pannkakor,” are thin, delicate pancakes that are perfect for breakfast or brunch. They are similar to crepes but slightly thicker and are typically served rolled up with various fillings or toppings such as jam, fresh berries, whipped cream, or powdered sugar. This recipe makes light and airy Swedish pancakes that are sure to be a hit at your breakfast table.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 cups milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Optional toppings:
- Lingonberry jam
- Fresh berries (strawberries, blueberries, raspberries)
- Whipped cream
- Powdered sugar
- Maple syrup
Instructions:
- Prepare the batter:
- In a large bowl, whisk together the flour, sugar, and salt until well combined.
- In another bowl or measuring jug, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients:
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter with no lumps. The batter should be thin, similar to the consistency of heavy cream. If it’s too thick, you can add a little more milk.
- Let the batter rest:
- Cover the bowl with plastic wrap or a kitchen towel and let the batter rest at room temperature for about 15-30 minutes. This resting period allows the flour to fully hydrate and results in softer pancakes.
- Heat the skillet:
- Place a non-stick skillet or crepe pan over medium heat. Brush the skillet lightly with butter or oil to prevent sticking.
- Cook the pancakes:
- Pour about 1/4 cup of batter into the skillet, swirling it around to evenly coat the bottom in a thin layer. Cook for about 1-2 minutes, or until the edges of the pancake start to lift and the bottom is lightly golden brown.
- Flip and cook the other side:
- Using a spatula, carefully flip the pancake and cook for another 1-2 minutes until the other side is golden brown. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Keep warm:
- As you cook the pancakes, you can keep them warm by stacking them on a plate covered with aluminum foil or by placing them in a warm oven (set to low heat).
- Serve:
- Serve the Swedish pancakes warm, rolled up or folded, with your choice of toppings such as lingonberry jam, fresh berries, whipped cream, powdered sugar, or maple syrup.
Tips:
- Thin batter: The key to making authentic Swedish pancakes is having a thin batter that spreads easily in the skillet. Adjust the consistency with a little more milk if needed.
- Cooking temperature: Start with medium heat for the skillet. You want the pancakes to cook through without burning, so adjust the heat as needed.
- Non-stick skillet: A non-stick skillet or crepe pan works best for making Swedish pancakes, as it allows for easy flipping and removal of the pancakes.
- Variations: Experiment with different fillings or toppings such as Nutella, sliced bananas, lemon juice, or even savory options like smoked salmon and cream cheese.
Enjoy these Swedish Pancakes for a delightful breakfast or brunch treat that’s sure to please everyone at the table!