Description
Swedish Pancakes are thin, buttery, crepe-like pancakes that are soft, slightly sweet, and perfect for rolling around jam, fruit, or whipped cream. They’re a beloved part of Swedish cuisine, ideal for breakfast, brunch, or dessert.
Ingredients
- 3 large eggs
- 1 1/4 cups milk
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter (plus more for greasing the pan)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a mixing bowl, whisk the eggs until smooth.
- Add milk, flour, sugar, salt, melted butter, and vanilla extract (if using). Whisk until smooth and thin. Let the batter rest for 10–15 minutes if possible.
- Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan and swirl to coat the bottom evenly.
- Cook for 1–2 minutes until the edges begin to lift and the bottom is golden.
- Flip carefully and cook for another 30 seconds to 1 minute.
- Transfer to a plate and keep warm. Repeat with remaining batter, greasing the pan as needed.
- Serve warm with toppings of choice.
Notes
Serve with lingonberry jam, whipped cream, or fresh berries for a traditional touch.Add cinnamon or cardamom to the batter for a spiced version.Make savory pancakes by omitting the sugar and serving with smoked salmon or cheese.Use gluten-free flour or plant-based milk as needed for dietary preferences.Letting the batter rest helps create more tender pancakes.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
