Fredrik JohanssonSwedish chef Tore Wretman originally designed this Swedish pancake recipe. He is a famous chef who has cooked for Swedish royalty and celebrities. I chose this recipe because, besides being a celebrated chef, he loves pancakes, so you know it will be good. This is also a good base recipe if you want to make crêpes. However, if you intend to make crêpes, hold back on one tablespoon or two of milk. Serve the pancakes with some honey, cream, or perhaps some lingonberry jam! So try this Swedish pancake recipe out and smaklig måltid!
Quick fact #1: What is the difference between Swedish and American pancakes? American pancakes contain some kind of baking soda, which makes the pancakes thick and fluffy. Swedish pancakes don’t, and they also have higher milk to flour ratio. This allows it to spread more easily on the pan, creating thinner pancakes.
Quick fact #2: What is the difference between Swedish pancakes and Crêpes? Crêpes are a bit thicker. It is sometimes used to wrap heavy food and be served hot and crusty. You make the crêpes thicker by adding less milk to the batter.
Quick (fun) fact #3: Few people know about the ongoing civil Swedish war. The war is about pannkakor vs. plättar (pancakes vs. mini pancakes). If you ever want to start a heated debate about the name of oven pancakes, pancakes, and mini pancakes and their actual name for each one, wait until you are with a group of Swedes and drop the question: What is pannkaka, and what is plättar? Then immediately grab some popcorn and watch the world burn.
Ingredients
- 2 eggs
- 1¼ cup wheat flour
- 2½ cup milk
- 2 tbsp butter (2 tbsp for the batter, but you will need some more for the frying)
- 1 tsp salt
- 1 tbsp sugar
How-to
- Beat the eggs while slowly adding the flour.
- Slowly, while whisking, add the milk.
- Melt the butter and add to the batter. Season with salt and sugar.
- Slowly heat the frying pan with a click of butter.
- Beat the batter now and then so the flour doesn’t sink to the bottom.
- Pour some batter into the frying pan. When it looks like it can hold, turn it over.
Tips on how to make good pancakes
- When the batter starts to burn at the outmost edges, this is usually when it’s ready to be flipped and fried on the other side.
- Butter the pan frequently in between pancakes.
- Use a non-stick pan or cast iron pan.
- Let the batter rest for 10 minutes. This will lessen lumps (allows the flour to absorb liquids). But remember to stir before pouring on the frying pan.
- Make sure the ingredients are of the same temperature. This will lessens lumps in the batter.
- Keep stirring the batter so the flour doesn’t settle on the bottom.
Swedish pancakes recipe
Ingredients
- 2 eggs
- 1¼ cup wheat flour
- 2½ cup milk
- 2 tbsp butter
- 1 tsp salt
- 1 tbsp sugar
Instructions
- Beat the eggs while slowly adding the flour.
- Carefully, while whisking, add the milk.
- Melt the butter and add to the batter. Season with salt and sugar.
- Slowly heat the frying pan with a click of butter.
- Beat the batter now and then so the flour doesn't sink to the bottom.
- Pour some batter into the frying pan. When it looks like it can hold, turn it over.
My name is Fredrik Johansson, and I want to teach others about Swedish cuisine. Please comment and rate recipes. Thank you, and smaklig måltid!
