Swedish
Svenska pannkakor
Thin, tender Swedish pancakes fried in butter until lightly golden at the edges. Serve them the classic way with lingonberry jam and a spoonful of softly whipped cream.
Watch it madeLOVA LAGERLID · 1:21
Ingredients
- Plain flour1 1/2 dl
- Whole milk3 dl
- Eggs2
- Fine salt1/4 tsp
- Unsalted butter, melted1 tbsp
- Unsalted butter, for frying1 tbsp
- Lingonberry jam4 tbsp
- Lightly whipped cream1 dl
Method
- Whisk the flour and salt together in a bowl.
- Pour in about half of the milk and whisk to a smooth, lump-free batter.
- Whisk in the eggs, then whisk in the remaining milk and the melted butter until thin and even.
- Let the batter rest for 20 minutes so the flour can swell.
- Heat a Swedish pancake pan or a small nonstick frying pan over medium heat and brush with a little butter.
- Pour in a small ladle of batter and immediately tilt the pan so it spreads into a very thin layer.
- Fry for 1 to 2 minutes, until the surface has set and the underside is pale golden with lightly crisp edges.
- Flip carefully and fry the second side for about 30 seconds.
- Repeat with the remaining batter, adding a little butter to the pan as needed and stacking the pancakes on a warm plate.
- Serve warm, folded or rolled, with lingonberry jam and lightly whipped cream.
Common questions
Can I substitute the plain flour or whole milk in Svenska pannkakor?
Yes. All-purpose/plain flour is ideal, but you can use a 1:1 gluten-free flour blend for a slightly more delicate pancake. Semi-skimmed milk works too, though whole milk gives the best richness and tenderness.
How long should the batter rest, and can I skip it?
Rest the batter for 20 minutes if you can. This lets the flour hydrate so the pancakes cook more evenly and tear less. You can skip it in a hurry, but the texture may be a little less smooth.
What are the most common mistakes when making Swedish pancakes?
The biggest mistakes are batter that’s too thick, a pan that’s too hot, and flipping too early. The batter should spread very thinly, the pan should be medium-hot, and the first side should be set before you turn it.
How do I store leftover Svenska pannkakor and reheat them?
Cool them completely, then stack with parchment between each pancake and refrigerate for up to 3 days. Reheat briefly in a dry skillet, microwave in short bursts, or warm in a low oven. They also freeze well for about 2 months.
What’s the best way to serve Swedish pancakes?
Serve them warm, folded or rolled, with lingonberry jam and lightly whipped cream. A small spoonful of jam inside each pancake works well. For a fuller dessert, add extra cream; for breakfast, keep the filling light.