Swedish Pancakes

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 … Continue reading