Thin, delicate Swedish pancakes cooked to golden perfection, rolled or folded and served with sugar, lingonberry jam, or whipped cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm plate
Garnishes: lingonberry jam, powdered sugar
Accompaniments: whipped cream, fresh berries
Instructions
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1
Whisk flour, sugar, and salt together. Add eggs one at a time, then gradually whisk in milk until smooth.
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2
Stir in melted butter. Rest the batter 15 min.
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3
Heat a lightly buttered crêpe pan over medium heat.
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4
Pour a thin layer of batter and swirl to coat. Cook 1-2 min until edges turn golden.
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5
Flip and cook 30 sec more. Stack on a warm plate.
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6
Serve rolled or folded with lingonberry jam, sugar, and whipped cream.
Did You Know?
In Sweden, Thursday pancakes always follow Thursday pea soup — the pairing has been a national tradition for over 500 years.
Chef's Notes
Equipment Tips
- crêpe pan or skillet
- whisk
- ladle
Garnishing
lingonberry jam, powdered sugar
Accompaniments
whipped cream, fresh berries
The Story Behind Pannkakor
Swedish pannkakor are thinner than American pancakes but slightly thicker than French crêpes, occupying their own unique place in the pancake world. They have been part of Swedish cuisine since the Middle Ages and are deeply tied to the Thursday pea soup tradition.
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