If you’re tiring of your usual weekend pancake routine, it might be time to try something new. Hop across the pond to Sweden for inspiration, and the result is a breakfast that feels both familiar and new. Swedish pancakes are thin, eggy, and just sweet enough to serve as a bed for your favorite toppings. With a batter that comes together in seconds in a blender, it’s sure to be your new favorite pancake.
What Are Swedish Pancakes?
Swedish pancakes are made from a thin, egg-rich batter that’s cooked in a skillet to produce thin cakes that are rolled up or folded. While they look a whole lot like French crêpes, there are slight differences that make each unique. The batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that’s lighter and fluffier than crêpes.
Swedish pancakes are also traditionally served with jam (lingonberry or strawberry) and whipped cream, although these days, anything goes. Opt for fresh fruit or your usual maple syrup, if you prefer. Even a dollop of yogurt is nice. Honestly, it’s hard to go wrong here.
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- 3 tablespoons
unsalted butter, plus more for cooking
- 2 cups
- 1 cup
- 1 tablespoon
- 1/4 teaspoon
For serving: fresh fruit or jam, whipped cream, powdered sugar, lemon juice, maple syrup, or yogurt
Melt 3 tablespoon unsalted butter and let cool slightly. Place 2 cups milk, 1 cup flour, 3 large eggs, the melted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt in a blender. Blend until smooth, about 20 seconds. (Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.)
Melt 1 teaspoon unsalted butter in a 10-inch nonstick pan over medium heat. Tilt the pan so the butter coatsthe bottom. Pour in about 1/3 cup of the batter, then immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan. Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes.arefully slide a spatula underneath the pancake and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack.
Continue making pancakes with the rest of the batter, adding more butter 1 teaspoon at a time, as needed, to keep them from sticking. Stack the pancakes to keep them warm. To serve, roll each pancake up. Serve the pancakes with toppings, as desired.
Make ahead: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer the cooled pancakes between parchment paper, wrap tightly in plastic wrap, and transfer to zipper-lock bag. To serve, microwave stacks of 3 pancakes on 50 percent power until heated through, 10 to 15 seconds.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
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