Real Swedish Pancakes Pannkakor
Experience the delicate elegance of Real Swedish Pancakes (Pannkakor), a classic Scandinavian recipe that's irresistibly light, tender, and oh-so-versatile. Unlike traditional American pancakes, these are ultra-thin and crepe-like, made from a simple batter of flour, milk, eggs, and melted butter, resulting in a silky texture that's perfect for folding or rolling. With just 10 minutes of prep and a quick cook time, this recipe is ideal for breakfast, brunch, or even dessert. Serve these golden beauties with traditional lingonberry jam and whipped cream for a true Swedish touch, or customize with your favorite sweet or savory toppings. Finished with a sprinkle of powdered sugar, these pancakes are both a feast for the eyes and the taste buds. Try this authentic Swedish recipe today for a delightful indulgence sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch salt
- 2.5 cups whole milk
- 3 units large eggs
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon butter or oil for pan (optional)
- 0.5 cup jam (such as lingonberry or raspberry, for serving)
- 1 cup whipped cream (for serving)
- 1 tablespoon powdered sugar (for garnish, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Gradually whisk in the whole milk until the mixture is smooth and free of lumps.
Add the eggs one at a time, whisking thoroughly after each addition. The batter will be thin, which is normal for Swedish pancakes.
Whisk in the melted butter until fully incorporated.
Preheat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter or oil if needed.
Pour about 1/4 cup of batter into the pan, swirling it quickly to spread the batter evenly into a thin layer.
Cook the pancake for about 1-2 minutes, or until the edges begin to curl and the bottom is lightly golden brown.
Flip the pancake carefully using a spatula and cook the other side for about 30 seconds to 1 minute, then remove from the pan.
Repeat with the remaining batter, stacking the cooked pancakes on a plate and covering them with a clean kitchen towel to keep them warm.
Serve the Swedish pancakes warm with a dollop of jam, a spoonful of whipped cream, and a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 35.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 358 mg | 8% | |
*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.
