Swedish Pancakes (Pannkakor)
Swedish pancakes are thin, delicate, and nothing like their thick American cousins. Served with lingonberry jam and a dusting of sugar, they're a beloved dessert and the traditional companion to Thursday's pea soup.
Ingredients
Makes about 12 pancakes
- 3 eggs
- 600 ml milk
- 250 g all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 3 tbsp melted butter
- Butter for frying
Serving
- Lingonberry jam
- Whipped cream (optional)
- Sugar
- Lemon juice (optional)
Instructions
- Whisk the eggs and about half of the milk together in a large bowl.
- Add the flour, sugar, and salt. Whisk until smooth with no lumps.
- Gradually whisk in the remaining milk and the melted butter. The batter should be thin and pourable, like heavy cream.
- Let the batter rest for at least 15 minutes (this helps the pancakes hold together).
- Heat a non-stick pan or crêpe pan over medium-high heat. Add a small knob of butter.
- Pour a thin layer of batter into the pan, swirling to coat the bottom evenly. Cook for about 1–2 minutes until the edges lift and the bottom is golden.
- Flip and cook for another 30 seconds to 1 minute.
- Stack the pancakes on a plate as you go (they won't stick).
- Serve warm with lingonberry jam and a sprinkle of sugar. Roll or fold as you like.
Jam & Toppings
Jam and toppings for the perfect pancakes.
