Swedish Pancakes

March 10, 2012 • Alaska from Scratch, Breakfast, Recipes

Weather: 17 degrees, was well below zero this morning
What I’m listening to:  
C.S. Lewis Song, Brooke Fraser

About ten years ago, before kids, I lived in a darling little Swedish town in Central California. I 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.

Of course, once I 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

Adapted from Allrecipes

Yields: 12 Swedish Pancakes

  • 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

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.

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.

Serve with melted butter, powdered sugar, and lingonberry jam (with sour cream, if desired).