Pear and Almond Swedish Pancakes
Elevate your breakfast or brunch with these irresistibly delicate Pear and Almond Swedish Pancakes, a recipe that blends Nordic tradition with warm, autumnal flavors. These ultra-thin, crepe-like pancakes are made with a whisper of almond extract for a fragrant nuttiness, then folded around tender caramelized pears spiced with cinnamon and brown sugar. Toasted sliced almonds add a satisfying crunch, while a light dusting of powdered sugar creates a stunning final touch. Perfect for weekend mornings or special occasions, this elegant dish comes together in just 40 minutes and is sure to impress with its blend of sweet, nutty, and buttery flavors. Serve these Swedish pancakes warm for a comforting treat that’s both effortless and luxurious!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.5 cups Milk
- 3 large Eggs
- 3 tablespoons Unsalted butter (melted)
- 0.5 teaspoon Almond extract
- 2 medium Pears (ripe, peeled, cored, and thinly sliced)
- 2 tablespoons Brown sugar
- 0.25 teaspoon Ground cinnamon
- 0.25 cup Sliced almonds (toasted)
- 1 tablespoon (optional) Powdered sugar (for garnish)
Instructions
In a medium mixing bowl, combine the flour, salt, and granulated sugar. Whisk to combine.
In a separate bowl, whisk together the milk, eggs, melted butter, and almond extract until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 10 minutes.
While the batter is resting, prepare the caramelized pears. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced pears, brown sugar, and cinnamon, stirring to coat the pears evenly.
Cook the pears for 5-7 minutes, stirring occasionally, until they are soft and caramelized. Remove from heat and set aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of melted butter.
Pour about 1/4 cup of batter into the skillet and quickly tilt the pan to spread the batter into a thin, even layer.
Cook for 1-2 minutes, or until the edges of the pancake start to lift and the bottom is golden brown. Flip the pancake carefully and cook for an additional 30-60 seconds on the other side.
Transfer the cooked pancake to a plate and repeat with the remaining batter, regreasing the pan as needed.
To serve, fold the pancakes into quarters or roll them up. Top with the caramelized pears and sprinkle with toasted sliced almonds.
Optionally, dust with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 960 mg | 42% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 104.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 696 mg | 54% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
