Description
Swedish Pancakes (Pannkakor) are delicate, golden-thin pancakes that are similar to crepes but with a distinctive Scandinavian twist. Crispy around the edges and soft in the center, they’re perfect for both sweet and savory fillings.
Ingredients
1 cup (125 g) all-purpose flour
1 ½ cups (360 ml) milk
3 large eggs
2 Tbsp melted butter (plus extra for cooking)
1 Tbsp sugar (optional, for a slightly sweet touch)
Pinch of salt
Instructions
- In a medium bowl, whisk together flour, sugar (if using), and salt.
- In a separate bowl, beat eggs and stir in the milk.
- Gradually pour the wet mixture into the dry ingredients, whisking to avoid lumps.
- Add melted butter and stir until the batter is silky smooth.
- Heat a nonstick skillet over medium heat and lightly butter it.
- Pour about ¼ cup (60 ml) of batter into the pan, swirling to coat evenly.
- Cook for 1–2 minutes, until the pancake’s edges begin to crisp and the top looks set.
- Flip carefully with a spatula and cook for another 30 seconds to 1 minute.
- Transfer to a warm plate and repeat until the batter is used.
Notes
- Sweet twist: Add vanilla extract and double the sugar, serving with lingonberry jam or fresh berries.
- Savory version: Omit the sugar and pair with smoked salmon, sour cream, and dill.
- Gluten-free: Replace half the flour with a gluten-free blend and increase milk if the batter’s too thick.
- For extra crispiness, make sure the skillet is preheated and add a little extra butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 pancake
- Calories: 90
- Sugar: 1g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
