Name: Swedish Pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Swedish
Ingredients: 1 cup all purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 3 large eggs; 1 ¼ cup milk; 2 tablespoons melted butter (plus more for cooking)

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Introduction

Swedish pancakes are delightfully thin and tender, perfect for a light breakfast or brunch. Their delicate texture and mild sweetness make them ideal for pairing with traditional lingonberry jam or your favorite toppings.

Three rolled light golden crepes with slightly crispy edges lie next to each other on a white ceramic plate with brown rim details. A rich, glossy red berry sauce is drizzled over the middle crepes, pooling slightly on the plate. A dollop of smooth white cream sits on top of the berry sauce near the center. Powdered sugar is lightly dusted over the crepes and plate. A metal fork with red sauce on its tines rests by the bottom crepe, with a small piece folded around the fork. The plate is set on a white marbled surface with a blue and white striped cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all purpose flour
1 tablespoon sugar
1 teaspoon salt
3 large eggs
1 ¼ cup milk
2 tablespoons melted butter (plus more for cooking)

Instructions

Step 1: In a small bowl, sift together the flour, sugar, and salt, then set aside.
Step 2: In a medium bowl, whisk the eggs using a hand mixer for 4-5 minutes until they turn lemon yellow and slightly thickened. Then whisk in the milk and melted butter.
Step 3: Gradually add the flour mixture to the egg and milk mixture, about ¼ cup at a time. Whisk until the batter is smooth and fully combined.
Step 4: Heat a skillet over medium heat and melt a little butter to coat the surface. Pour about 2 tablespoons of batter onto the skillet, adjusting the amount for desired pancake size.
Step 5: Cook each pancake for about 2 minutes per side or until golden and cooked through, then remove from the skillet.
Step 6: Serve immediately with lingonberry jam or your favorite toppings and enjoy!

Tips & Variations

For a lighter batter, you can substitute half the milk with sparkling water or club soda.
If lingonberry jam isn’t available, raspberry or cranberry jam makes a delicious alternative.
Use a non-stick skillet and keep the heat moderate to avoid burning the delicate pancakes.
To keep cooked pancakes warm, place them on a baking sheet in a low oven (about 200°F or 90°C) until ready to serve.

Storage

Swedish pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave wrapped with a damp paper towel for a few seconds to retain moisture.

How to Serve

Three thin rolled pancakes with a golden brown color are placed side by side on a white plate with a ribbed edge pattern. The pancakes are lightly dusted with white powdered sugar. A bright red berry sauce is poured over the middle, spreading across all three pancakes, and a small dollop of white whipped cream sits on top of the sauce in the center. A silver fork and knife rest to the left of the plate on a white marbled surface, next to a gray and white striped cloth. A jar filled with deep red berry sauce and a small white bowl with white cream are nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance. Store it covered in the refrigerator and whisk gently before cooking, as some separation may occur.

What can I use instead of regular sugar?

You can substitute regular sugar with honey, maple syrup, or a sugar alternative of your choice, adjusting the quantity to taste. Keep in mind that some substitutions may slightly change the texture.