Swedish Pancakes

Swedish Pancakes

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About ten years ago, before we had kids, we lived in a darling little Swedish town in Central California. We have returned to visit many times in the past decade and have dear friends there. Almost every local establishment serves Swedish Pancakes and I couldn’t set foot in a restaurant that served them without ordering a plate. They very quickly became my absolute favorite kind of pancakes.

Swedish Pancakes

Of course, once we moved away, I had to learn how to make Swedish Pancakes at home before I died of deprivation. There are a lot of European pancake and crepe recipes out there, but most of them just weren’t right. It took me several years to arrive at a recipe I was happy with. Swedish Pancakes are slightly thicker than crepes and eggier, too. They have a special texture and aren’t meant to be fluffy and lighter than air, but rather more substantial than their French cousins. And, with tart-sweet lingonberry jam on top, they’re just downright spectacular. These would be a perfect Easter breakfast treat.

Swedish Pancakes

Yield: 12 Swedish Pancakes

Swedish Pancakes

Adapted from Allrecipes

Ingredients

  • 5 eggs
  • 1c milk
  • 3T sour cream + more for serving, if desired
  • 1-1/4c flour
  • 1/2t salt
  • 2T sugar
  • oil for the pan
  • lingonberry jam, for serving
  • melted butter, for serving
  • powdered sugar, for dusting on top to finish

Instructions

  1. In a blender, whirl eggs, milk and sour cream together. Then add flour, salt and sugar to the blender. Whirl until completely smooth. Batter will be thin and pourable.
  2. Heat a medium-sized frying pan over medium heat. Oil the pan with about a teaspoon of oil (may need to add more later). When pan and oil are hot, pour 1/4c sized amounts of batter onto the center of the pan. Quickly but gently lift and swirl pan to spread batter to the edges. Batter should sizzle some in the oil if pan is hot enough. Cook about 60-90 seconds, until bottom begins to turn golden, then flip. Cook another 30-60 seconds until other side begins to brown. Fold in half and in half again to make a triangle. Set pancake aside and repeat with remaining batter.
  3. Serve with melted butter, powdered sugar, and lingonberry jam (with sour cream, if desired).

Notes

Although lingonberries and sour cream are traditional, Swedish Pancakes are also delicious with raspberry jam and/or lemon and powdered sugar.

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Swedish Pancakes

 

5 comments
BettyCruz
BettyCruz

This was so delicious. I was wondering how can I store my extra batter?

Amyjj
Amyjj

Love this! Makes me miss you guys more :) Maybe someday we can visit you and have some Alaskan Swedish pancakes!

Denaliam
Denaliam

If I don't have a blender can I use a hand stick blender thingy to make this batter in a bowl with a pouring spout? Thanks!

alaskafromscratch
alaskafromscratch moderator

So glad you liked it! You can refrigerate the batter, but it needs another whirl in the blender before you use it again. Hope this helps!

Alaska from Scratch
Alaska from Scratch

I think an immersion blender should work splendidly on this recipe. Give it a whirl and let me know! :)