If you ever make it over to my house early on a Saturday morning, you’ll usually find us eating Swedish Pancakes. It’s my preferred weekend breakfast. The thin, delicate pancakes roll up beautifully and are a great vehicle for lots of gorgeous fruit. Swedish pancakes are mostly eggs and milk, so they’re packed with protein and all in all quite healthy; they stick with you better than some pancakes. I usually load mine up with fresh berries and some lingonberry jam but another traditional topping is lemon juice, butter and powdered sugar. Aside from being extremely beautiful and delicious, Swedish Pancakes are quite easy to make, too. You don’t need specialty cookware for these, but I find that a steel crêpe pan and a long skinny crêpe spatula are a wonderful investment if you’re going to make these on the regular like I do. Don’t be afraid that the pan is a single use item, it is extremely handy for warming tortillas and all sorts of random tasks. If buying a new pan isn’t in the cards right now, you can just use a regular frying pan. Low sides are helpful for flipping the pancakes as the batter is spread all the way to the edge before the Swedish Pancakes are cooked briefly on each side. Once you make Swedish Pancakes once, you’ll find they will quickly make their way into the regular breakfast rotation.
- 3 eggs
- 1 ½ cups milk
- ⅔ cup flour
- dash salt
- 2 tablespoons room temperature butter
- 1-3 tablespoons honey or sugar (to taste - I tend towards the low end since I serve them with fruit)
- 1 quart berries washed and sliced
- 2-3 tablespoon of lingonberry jam
- I use a lightweight medium bowl and whisk the flour, eggs, sugar, softened butter, and salt together.
- Once it’s smooth and uniform in texture, I whisk in ½ cup of the milk. Once that is well incorporated I add the last of the milk. I find that this process not only allows me to use less butter than if I melted it, it’s easier to mix and you end up spilling less on the counter. The pancakes come out best if the batter rests for about 30 minutes. This gives you time to start the coffee, slice the fruit, and get the pan nice and hot.
- I like the pan to start medium, but I often adjust the temperature up and down while I make these. I use a ⅓ measuring cup as my batter dispenser and I don’t fill it quite full. I use a tiny sliver of butter on the pan every three or four pancakes if the pan requires. The first side should sizzle as you swish it around to fill the pan evenly. Let it cook a minute or two and run the spatula all the way around the edge of the pancake to loosen it.
Then slide the spatula underneath the middle of the cake and flip it. It should get a minute or two on the first side and 30-60 seconds on the second.
- Marc and I tend to build and eat as we go on a Saturday morning but they stack well on a plate plain and can be assembled to eat at the table like civilized human beings.
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