Swedish Pancake Recipe- Authentic Pannkakor
Servings: 4 people
Calories: 380kcal
This is our go-to recipe for Swedish pancakes (though we just call them regular pancakes), and it makes thin pancakes, almost crepe-like and very soft, so they roll up easily. Traditional Swedish pancakes are served with Lingonberry jam and whipped cream, but really, they can be eaten with a variety of toppings! Fresh fruit and fresh berries, lemon juice and brown sugar, your favorite jam, or simply butter and honey.
Print Recipe
Equipment
- large mixing bowl
- Electric or handheld whisk
- Medium-sized cast-iron skillet or non-stick pan. My favorite pan is 26cm/10 inches in diameter.
- A wide spatula for flipping the pancakes
- Optional: Large preheated plate to keep the pancakes warm
Ingredients
- 1 Cup All-purpose flour 130g
- 2 ¼ Cups Milk 500ml
- 3 Eggs
- 4 tbsp Butter
- Butter for frying - about 1/2-1 teaspoon per pancake.
- ½ teaspoon Salt
To serve:
- Lingonberry jam and whipped cream jam of choice, fresh fruit or berries, maple syrup or honey.
Instructions
- In a large bowl, beat the eggs using an electric or handheld whisk. Add half of the milk and mix until well blended.
- In a separate bowl, measure out the flour and salt, and use a fork to break up any clumps of flour.
- Add the dry ingredients to the egg mixture and mix thoroughly to a clump-free batter without overworking.
- Add the remaining milk to the mixture a little at a time and whisk thoroughly until fully incorporated. Allow the pancake batter to rest for 10 minutes while you prepare your toppings.
- Melt 4 tablespoons of butter over medium heat in a nonstick pan of your choice. Remove the pan from the heat and allow the melted butter to cool slightly before adding it to the batter. Mix well.
- Place the pan back on the heat and raise the temperature to a medium to high heat. When the pan is nice and hot, add a teaspoon of butter. You should see some bubbles start to form in the butter, but it shouldn't turn brown.
- Using a ladle, add a thin layer of batter to the pan. About 1/4 cup of batter (roughly 60ml), depending on the size of your pan.
- Immediately lift the pan by the handle and swirl the batter around to cover the entire bottom of the pan. Place the pan back on the heat, and allow the pancake to cook for about 1-2 minutes.
- It’s time to flip when the edges of the pancake start to curl upwards, the batter starts to set, and if you peek, the underside of the pancake should be a golden brown.
- Flip the pancake and cook briefly on the second side until golden brown. Finished pancakes can be kept warm on a preheated plate under a clean tea towel.
- Add a teaspoon of butter to the frying pan to coat the bottom of the pan and repeat the process.
Notes
Pancakes are served rolled in Sweden, and the toppings are served on the side. Traitionaly theyre served with Lingonberry Jam and whipped cream but you can eat them with a variety of toppings. Fresh fruit and berries, lemon juice and brown sugar, your favorite jam, or butte and honey.
The great thing with Swedish pancakes is that they are as delicious cold as hot, making them the perfect picnic food. We like to add a little jam and roll them up, and then fold them. That way, they can be eaten easily without a knife and fork, and it's not as messy. How to store Swedish pancakes I find that these pancakes store easily in an airtight container for up to four days in the refrigerator. It's easiest to roll them up before storing so they don't dry out.
They can also be frozen for up to 3 months. Freeze them flat, using a layer of parchment paper between each pancake. It makes it easier to separate the pancakes when you just want to defrost one or two. Defrost them one or two at a time in the microwave on full power for about 1 minute or in the refrigerator overnight.
The great thing with Swedish pancakes is that they are as delicious cold as hot, making them the perfect picnic food. We like to add a little jam and roll them up, and then fold them. That way, they can be eaten easily without a knife and fork, and it's not as messy. How to store Swedish pancakes I find that these pancakes store easily in an airtight container for up to four days in the refrigerator. It's easiest to roll them up before storing so they don't dry out.
They can also be frozen for up to 3 months. Freeze them flat, using a layer of parchment paper between each pancake. It makes it easier to separate the pancakes when you just want to defrost one or two. Defrost them one or two at a time in the microwave on full power for about 1 minute or in the refrigerator overnight.
Nutrition
Serving: 100g | Calories: 380kcal | Carbohydrates: 31g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 512mg | Potassium: 289mg | Fiber: 1g | Sugar: 7g | Vitamin A: 875IU | Calcium: 197mg | Iron: 2mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
