Swedish Pannkakor
Thin, eggy, closer to a crepe than an American pancake. Swedes eat these for dinner, rolled up with lingonberry jam and powdered sugar. The batter includes melted butter. They disappear faster than you can cook them.
From publicdomainrecipes.com · Public Domain
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Prep
5 min
Cook
20 min
Makes
8 pannkakor
Difficulty
medium
Nutrition
Per serving (2 pannkakor) · USDA FoodData Central: Crepes
160kcal
Calories
8g
Protein
5g
Fat
20g
Carbs
0.5g
Fiber
Ingredients
Servings
1x- 3 eggs, beaten
- 1 tsp salt
- 1 tbsp sugar
- 1 cup all-purpose flour
- 1 2/3 cups milk
- 6 -8 tbsp butter
Instructions
- 1
Begin melting the 6-8 tbsp butter in a saucepan over medium-low heat.
- 2
While the butter melts, beat 3 eggs in a large bowl. Add 1 tsp salt, 1 tbsp sugar, 1 2/3 cups milk, and 1 cup flour. Mix until smooth.
- 3
Stir in the melted butter and mix until the batter is thin and uniform.
- 4
Heat a flat griddle or large skillet over medium heat. Lightly grease.
- 5
Pour about 1/2 cup batter and immediately tilt and rotate so it spreads into a thin, even round.
- 6
Cook the first side about 1 minute until edges set and the underside is lightly golden.
- 7
Flip with a thin spatula or a quick flick of the wrist if you're feeling confident.
- 8
Cook the second side about 30 seconds.
- 9
Fold in half, then in half again. Repeat with remaining batter.
- 10
Serve with jam, fresh fruit, or just lemon juice and sugar.
Notes
things we learned along the way
- First one is always ugly. Adjust heat and butter based on how it cooks.
- The pan needs to be hotter than for American pancakes. Medium-high, not medium.
- These are best eaten straight off the pan. They don't hold well.
- No lingonberry jam? Raspberry is close. Or just lemon and sugar, which is how most Swedes actually eat them.
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Source and credits
Recipe adapted from publicdomainrecipes.com. License: Public Domain.
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.