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My dad used to make these for us at home for a special treat. Serve with lingonberries and a sprinkling of icing sugar.
175 people made this
- 4 eggs
- 475ml milk
- 60g plain flour
- 1 tablespoon sugar
- 1 pinch salt
- 2 tablespoons melted butter
MethodPrep:10min ›Cook:10min ›Ready in:20min
- In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt and melted butter.
- Preheat a non-stick frying pan or flat griddle pan to medium heat. Pour a thin layer of batter on pan, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
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Reviews & ratingsAverage global rating:(238)
Reviews in English (188)
Will never use pancake mix or make a batter mix again, absolutely delicious light not stodgy. What are lingonberries ? had a couple of cooking apples stewed 'em with raisins and a little sweetener for filling-16 Feb 2010
Made it healthier.Replaced Butter with Flora buttery-16 Feb 2010
Don't really know why I tried this recipe since I am born and raised in sweden and should know my "pannkakor" but I did and it's not quite right. I really like my recipe better wich is basically changing the flour to 1 cup and take away an egg or two depending on size. I also usually substitute 1/3 of the flour to whole wheat flour. We also usually eat our pancakes with strawberry jam or other kind of jam. I make them in a 10 inch pan with low edges with a long spatula I bought at IKEA. Just use your wrist to turn the pan to spread the batter out. If it gets stuck just use som butter on the pan. This recipe can also be used as an oven pancake if you add some fried bacon pieces in an 9x13 bakingpan and bake in the oven at 450 for 25-30 min and serve with lingonberries.-10 Apr 2008
Swedish pancakes are made from a thin, egg-rich batter that’s cooked in a skillet to produce thin cakes that are rolled up or folded. While they look a whole lot like French crêpes, there are slight differences that make each unique. The batter for Swedish pancakes contains a higher ratio of milk, butter, and eggs to flour, resulting in something that’s lighter and fluffier than crêpes.
Swedish pancakes are also traditionally served with jam (lingonberry or strawberry) and whipped cream, although these days, anything goes. Opt for fresh fruit or your usual maple syrup, if you prefer. Even a dollop of yogurt is nice. Honestly, it’s hard to go wrong here.
Swedish Meatball Recipe With Jelly
Juicy, tender meatballs made with warm spices, simmered in a creamy gravy. Form into small cocktail size meatballs.
Homemade Swedish meatballs with a creamy sauce and
I’m sure most of us have been.
Swedish meatball recipe with jelly. Melt grape jelly on warm setting in. Combine all ingredients except the jelly and chili sauce. Serve with creamy mashed potatoes or over noodles for a perfect comfort meal.
Tips for Swedish pancake success!
- Your pan has to be very well-heated. If it takes longer than a minute to cook the first side of the pancake, the pan isn’t hot enough. If you pour the batter into the pan and it doesn’t instantly get bubbly, the pan’s not hot enough. You may want to do a small test pancake first.
- Don’t skimp on the butter or coconut oil! The butter adds a lot of flavor and it creates a slightly crisp pancake. If you use unrefined coconut oil, it’ll give the pancakes a coconut taste.
- Don’t just pour the pancake batter in the pan and let it cook like you would for American pancakes as they won’t come out properly. I know because I tried this like 29 times. You need to very quickly swirl the batter around the pan like you would when making crepes (if you need a crepe recipe, try these gluten-free crepes!). The whole pan should be covered in batter.
- My cast-iron skillet was sold as a 9″ pan, which is the top measurement, but it’s only 7″ across the bottom. If you use a different sized pan then you’ll need to adjust the amount of batter used for each pancake accordingly.
- Always give the batter a quick stir before pouring it into the pan. The oat flour tends to settle to the bottom, especially if you mix the batter by hand rather than with a blender or immersion blender.
Swedish pancake recipe toppings + Fillings
Syrup. I ain’t gonna lie… Swedish Pancakes can’t be made without some Homemade Buttermilk Syrup. It’s our absolute favorite, and if you’ve had it before you know why. It’s DELICIOUS!! We even like to add some cinnamon at times, especially when we’re making Pumpkin Pancakes. This syrup is easy to make and only takes a few minutes.
Fruit. Fruit can also be a great topping. We love to add strawberries, blueberries and blackberries. Another filling we love is our Berry Cheesecake filling.
Ice Cream. We’ve also added ice cream and whipped topping to the middle of the Swedish Pancakes, making them amazing!!
So many options, and it just depends on whether you’re in the mood for sweet or savory!!
- Sauteed steak, spinach and mushrooms
- Eggs, ham and cheese
- Chickpea and portobello mushrooms
- Pulled pork or chicken with BBQ sauce
- Avocado, tomato, Mozzarella and balsamic glaze (Caprese version)
- Apples, strawberries peaches and kiwi
- Apples and cinnamon
- Blueberries and lemon
- Strawberry and nutella
- Any jam with your favorite fruit
Swedish Pancakes Recipe - Plett Pan
Here's my recipe for "Swedish" pancakes. They are very light little mini crepe kind of things and call for the use of a special pan that has 7 little divots in it. To make this you need a cast iron plett pan
The Pancake Recipe:
In a mixing bowl with a good pouring lip:
- 1 egg (or 2 whites)
- 1 cup flour
- 1+1/4 cup milk
- 1 tbsp sugar
- 1/2 tsp salt
Mix with a whisk to make them nice and fluffy.
Get the pan hot. Using a stick of butter where you have peeled the wrapper back, apply butter to the circles of the pan. Then pour the batter into the divots and cook on one side. When the tops are starting to get a little firm, use a mini-spatula or a knife to flip them. When they are all done you can pick up the whole pan and turn it over above a serving tray to get the pancakes off in one swoop.
Can you guess which recipe we searched for fifteen minutes this morning before we made it?
Top with syrup, fruit, jelly, powdered sugar, etc.
Serves 3 when served alongside some fresh fruit and maybe a little sausage patty.
Cookbook Swedish Pancakes Recipe
These Swedish pancakes, which are really more like crepes, were my favorite when I was a kid and then became my daughter’s favorite. She’s all grown-up now but she still begs me to make them for her. The extra bonus is that this recipe is high in protein.
Swedish Pancakes Recipe Ingredients
- 1 cup milk
- 4 eggs
- 1 cup whole-wheat pastry flour
- 1⁄2 teaspoon salt
- 6 teaspoons butter for cooking
How To Make Swedish Pancakes:
Place the milk, eggs, flour and salt into the blender and blend until smooth.
Melt 1 teaspoon of the butter in a non-stick skillet. When hot, pour 1⁄2 cup batter into the skillet and swirl around until the entire bottom of the skillet is coated.
Using a spatula, peek under the pancake and when it starts to turn golden, flip the pancake over and cook until the other side is golden.
Continue like this until you have made about 6 pancakes. It’s easy peasy. Then just garnish with your favorite toppings and serve.
Homemade Swedish Pancakes with Strawberries
This Swedish Pancakes recipe is a family recipe. We love to make these delicious pancakes on lazy Saturday mornings.
We all crowd around the table and load up our plates with pancakes, strawberries, whipped cream, and whatever else strikes our fancy.
Lucky for you, I’m going to explain all of the tips and tricks to get this recipe done right.
I had the chance to whip up a batch last weekend so I could snap some photos and share it with you.
How to Make Swedish Pancakes
I have a few tips to share with you about making these pancakes. It took me a few tries to get the method down for cooking and flipping them, so don’t despair if the first pancake or two are a little ugly.
If it is your first time making these I’d recommend starting with a small frying pan. The larger the pan, the larger the pancake, and the harder they are to flip.
For a small frying pan, a quarter cup of batter is sufficient. I used a large pan (because I’m overly confident and silly) and about a half cup of batter per pancake.
Use a flexible rubber or silicone spatula to lift up the edges of the pancake around the perimeter of the pan. Then use a large, flat pancake turner to work under the bulk of the pancake and flip it over.
If delicate French crepes and fluffy American flapjacks had a baby, it would taste something like this recipe for Swedish pancakes. And there's no need for syrup, because they're layered with jam (and absolutely delightful).
6 tablespoons melted butter, cooled slightly
1 teaspoon pure vanilla extract
Confectioners' sugar, as needed for finishing
Fresh raspberries, as needed for serving
Honey, as needed for serving
1. In a large bowl, whisk the flour with the salt to combine. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine.
2. Add the liquid ingredients to the flour mixture whisk until smooth. The batter can be made up to this point and refrigerated, covered, up to overnight (bring to room temperature before using).
3. Heat a medium-size nonstick round skillet over high heat. When it is hot, spray with nonstick spray and then reduce the heat to low.
4. Working one at a time, ladle about ½ cup of batter into the skillet. Swirl the batter around to form a thin, even layer. Cook until evenly golden, 1 to 2 minutes.
5. Flip the pancake and continue cooking for another 30 seconds to 1 minute. Transfer the pancake to a plate. Place a piece of parchment or waxed paper on top. (Keep piling them this way as you cook them to prevent the pancakes from sticking together.)
6. To serve, spread 2 teaspoons of jam on top of each pancake. You can either roll them up or stack them like traditional pancakes (see photo). Garnish with confectioners' sugar, fresh raspberries and a drizzle of honey. A serving is five pancakes.
Thin Swedish Oatmeal Pancakes
This month’s recipe redux theme was “Show us your family favorite recipes for springtime celebrations.” When I think of a family favorite recipe, I always think of thin Swedish oatmeal pancakes, and they can be enjoyed anytime of the year!
Kids and adults alike enjoy pancakes, especially these hearty oatmeal pancakes. My family always spread the table with all kinds of toppings too, like peanut butter, jelly, honey, maple syrup, fried eggs, and fruit. Banana and maple syrup were always my favorite toppings!
Swedish style pancakes are thinner than fluffy buttermilk pancakes. I use rolled oats in my recipe, which makes the pancakes a little thicker than traditional. Try quick oats if you want a more tradition, super thin cake!
I wrote this recipe for my family of two, and it only makes 12 small pancakes. It can be easily multiplied to make as many cakes as you need. My family of 5 growing up usually demolished a double batch of this recipe every Saturday morning!
Use an immersion blender or a blender to blend all the ingredients together until thoroughly combined and no lumps remain. You can also mix it by hand but make sure to stir the batter very well before pouring the batter into the pan.
Heat a 9″ skillet over medium heat and melt about 1 teaspoon of butter in the pan. Tilt the pan to cover the whole pan in butter. Pour 1/4 cup of batter into the pan. Very quickly tilt the pan to swirl the batter evenly all around the pan. Cook for about a minute or until the bottom is golden brown and then carefully flip it over and cook for about another 30 seconds or until cooked.
Serve immediately with fruit sauce, jam, or preserves.
By Erin Dooner. Erin is the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. She will be occasionally sharing some of her favorite gluten free recipes here on GFOAS.