Introduction
Swedish pancakes are a delightful culinary experience that perfectly balance the fluffiness of American pancakes and the delicate nature of French crepes. With their golden, buttery exterior and thin, lacy edges, these pancakes offer a tender texture that melts in your mouth. Traditionally topped with lingonberry jam and yogurt or whipped cream, they transform into an irresistible treat that’s perfect for any meal of the day.
Ingredients
3 large eggs
1 cup milk
3/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
Additional butter for frying
Lingonberry jam and yogurt or whipped cream for serving
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
Makes approximately 8 pancakes
Instructions
1. Prepare the Batter: In a blender, combine the eggs, milk, flour, sugar, salt, and melted butter. Blend until the mixture is smooth and free of lumps.
2. Heat the Pan: Place a non-stick skillet or crepe pan over medium heat. Add a small amount of butter, allowing it to melt and coat the pan evenly.
3. Cook the Pancakes: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt the pan in a circular motion to spread the batter thinly and evenly, creating a lacy edge.
4. First Side Cooking: Cook the pancake for 1-2 minutes until the bottom is golden brown.
5. Flip and Cook the Other Side: Carefully flip the pancake and cook for an additional 10-20 seconds until the second side is lightly browned.
6. Serve: Remove the pancake from the pan, fold it into fourths, and place it on a serving plate. Repeat the process with the remaining batter, adding more butter to the pan as needed.
7. Add Toppings: Serve the pancakes warm, topped with lingonberry jam and a dollop of yogurt or whipped cream.
Enjoy your homemade Swedish pancakes!
Detailed Directions and Instructions
Prepare the Batter
In a blender, combine the eggs, milk, flour, sugar, salt, and melted butter. Blend until the mixture is smooth and free of lumps.
Heat the Pan
Place a non-stick skillet or crepe pan over medium heat. Add a small amount of butter, allowing it to melt and coat the pan evenly.
Cook the Pancakes
Pour about 1/4 cup of batter into the center of the pan. Immediately tilt the pan in a circular motion to spread the batter thinly and evenly, creating a lacy edge.
First Side Cooking
Cook the pancake for 1-2 minutes until the bottom is golden brown.
Flip and Cook the Other Side
Carefully flip the pancake and cook for an additional 10-20 seconds until the second side is lightly browned.
Serve
Remove the pancake from the pan, fold it into fourths, and place it on a serving plate. Repeat the process with the remaining batter, adding more butter to the pan as needed.
Add Toppings
Serve the pancakes warm, topped with lingonberry jam and a dollop of yogurt or whipped cream.
Notes
Batch Cooking
If making a large batch, keep the cooked pancakes warm in a low oven while you finish cooking the remaining batter.
Storage Suggestions
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
Customization Options
Feel free to experiment with toppings like fresh berries, maple syrup, or a sprinkle of powdered sugar for added flavor.
Cook Techniques
Preparing the Batter
Blend eggs, milk, flour, sugar, salt, and melted butter until smooth.
Heating the Pan
Use a non-stick skillet or crepe pan over medium heat and melt a small amount of butter.
Cooking the Pancakes
Pour 1/4 cup of batter into the center, tilting the pan to spread it thinly for a lacy edge.
First Side Cooking
Cook the pancake for 1-2 minutes until golden brown on the bottom.
Flipping the Pancake
Carefully flip the pancake and cook for an additional 10-20 seconds until lightly browned on the second side.
Serving the Pancakes
Fold the cooked pancake into quarters and place it on a serving plate.
Adding Toppings
Serve warm with lingonberry jam and a dollop of yogurt or whipped cream.
FAQ
Can I make the batter ahead of time?
Yes, the batter can be made ahead and stored in the refrigerator for up to 24 hours.
What can I substitute for lingonberry jam?
Cranberry sauce or fruit preserves can be used as alternatives.
How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to 3 days.
Can Swedish pancakes be frozen?
Yes, you can freeze them between layers of parchment paper for up to 2 months.
What is the best way to reheat pancakes?
Reheat in a skillet or microwave until warm, adding a bit of butter if desired.
Conclusion
Swedish pancakes are a delightful blend of flavors and textures, offering a golden, buttery, and tender experience that is both unique and satisfying. With their thin, delicate lacy edges, they strike a perfect balance between American pancakes and French crepes. When topped with lingonberry jam and yogurt or whipped cream, these pancakes transform into an irresistible treat that is sure to please any palate.
More recipes suggestions and combination
Berry Delight
Top Swedish pancakes with a mix of fresh berries such as blueberries, strawberries, and raspberries, drizzled with maple syrup for added sweetness.
Nutty Banana
Add sliced bananas and a sprinkle of chopped nuts like walnuts or pecans, paired with a drizzle of honey for a wholesome flavor combination.
Chocolate Hazelnut Spread
Spread a layer of chocolate hazelnut spread on the pancakes and top with slices of banana and a sprinkle of powdered sugar for a decadent treat.
Cottage Cheese and Pineapple
For a savory twist, top the pancakes with cottage cheese and chunks of fresh pineapple for a refreshing Hawaiian-inspired dish.
Apple Cinnamon
Sauté sliced apples with a pinch of cinnamon and sugar, then use them as a topping along with whipped cream for a warm, comforting dessert.
