Description
Swedish Pancakes are delightfully thin and delicate pancakes known for their lacy edges and tender texture. This recipe blends eggs and milk to create a light batter that’s cooked in a skillet to golden perfection, resulting in pancakes that are perfect folded or rolled with lingonberry jam, yogurt, whipped cream, or your favorite toppings.
Ingredients
Scale
Pancake Batter
- 3 eggs
- 1 1/2 cups whole milk (+ 1/4 cup extra, see notes)
- 1 cup all-purpose flour
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Toppings
- Lingonberry or blueberry jam
- Plain yogurt
- Whipped cream or heavy whipping cream
Instructions
- Make Pancake Batter: Blend the eggs and 1 1/2 cups of whole milk in a blender or mixing bowl until the mixture doubles in size, approximately 30 seconds. This aeration results in a lighter pancake texture.
- Add Remaining Ingredients: To the aerated egg and milk mixture, add 1 cup of flour, 3 tablespoons of melted butter, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Blend again for 15-20 seconds until all ingredients are well combined into a smooth batter.
- Preheat Pan: Heat a nonstick or well-seasoned cast iron skillet over medium heat to ensure even cooking and to prevent sticking.
- Pour and Spread Batter: Pour about 1/4 cup of the pancake batter into the hot pan. Immediately tilt and rotate the pan to spread the batter evenly, forming a thin, lace-edged pancake characteristic of Swedish pancakes.
- Cook First Side: Let the pancake cook undisturbed for about 1 minute, or until the edges become golden brown and you can lift them easily with a spatula.
- Flip and Cook Second Side: Flip the pancake gently and cook the other side for 15-30 seconds until lightly golden or to your preferred doneness.
- Serve: Serve the pancakes flat, folded, or rolled. Top with lingonberry jam, plain yogurt, whipped cream, or your favorite accompaniments for a delicious breakfast or dessert.
Notes
- If the batter is too thick, add up to an additional 1/4 cup of milk to achieve a thinner consistency that spreads easily in the pan.
- Use a nonstick or well-seasoned cast iron pan for best results to avoid sticking and ensure easy flipping.
- Swedish pancakes are thinner and more delicate than American pancakes, so handle carefully when flipping.
- Lingonberry jam is the traditional accompaniment, but blueberry jam or other fruit preserves work well too.
- For richer flavor, topping with whipped cream or heavy cream is highly recommended.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Swedish
Keywords: Swedish Pancakes, thin pancakes, traditional Swedish recipe, breakfast pancakes, lingonberry jam pancakes
