So I read all about how they differed from crepes and then adjusted my carefully formulated crepes recipe accordingly. Some people use no sugar in Swedish pancakes, but others use crazy amounts of the stuff! Let me assure you the lone half tablespoon of sugar in my recipe is plenty for a sweet pancake.
Lingonberry jam is the traditional accompaniment and cannot be improved upon. The small sour berries make a delightfully tart jam that goes so well with a meal of Swedish meatballs as well as with Swedish pancakes. Some say it is raspberry jam that is "authentic."
But any berry jam will work. That and a light dusting of powdered sugar and a little whipped cream never go amiss. Wonderful for breakfast, but also great for dessert. In fact, they are the dessert following pea soup for a traditional Thursday night Swedish dinner.
And my British readers will notice straight away that Swedish pancakes themselves are the same as British pancakes! But the traditional accompaniment to British pancakes is a tiny sprinkle of sugar and a squeeze of lemon. Scrummy!
Do leave a comment and tell me about your favorite pancakes—Swedish, British, American, or otherwise—because I love them all!
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Swedish Pancakes - Pannkakor
(Makes 12 8-inch pancakes)
1 2/3 dip-and-sweep cups (8.33 ounces/236 grams) unbleached all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
3 large eggs
2 1/4 cups (18 fluid ounces/532 ml) milk
2 tablespoons (1 ounce/28 grams) unsalted butter, melted and slightly cooled
1 In 1-quart glass measure, vigorously whisk together flour, sugar, and salt.
2 In a bowl, whisk eggs together, then whisk in milk and melted butter.
3 To get a really smooth batter, whisk no more than half the milk mixture into the flour mixture until smooth before adding the rest. Whisk well. The batter (about 4 cups) should be about as thick as heavy cream. Cover and refrigerate for at least 1 hour or up to 24 hours.
4 Use a 10-inch nonstick fry pan (I love this tri-ply stainless steel pan!) with flared (not straight) sides to make 8-inch pancakes. Put a tiny piece of butter in the pan and brush it around as it melts. Heat the pan over medium heat until it is thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 3 minutes, depending on your pan and your stove.
Tip: People are always saying the first pancake is just a tester. But your very first pancake will be perfect if you just have the patience to heat your pan properly. Don't waste your batter in an insufficiently heated pan. And remember to gently stir the batter before using it. Give it a stir before each pancake. Tender and seemingly delicate, the pancakes are really quite easy to handle.
5 Here it is now, The Swirl: Holding pan off heat, quickly pour into the center of the pan 1/3 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook until lightly browned on the bottom and looking dry on the top, particularly the edge. The time will vary, depending on your pan and your stove; 1 to 1 1/2 minutes is about right for mine. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time, about half, to cook.
Tip: I use a 1/3-cup measure, from my stainless steel measuring cup set, for just the right amount of batter. And I use a mini silicone spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over. To remove the finished pancake from the pan, just tilt it over the plate you're stacking them on and let it slide out.
6 Repeat until all the batter is used. This recipe makes precisely enough batter for 12 pancakes. For immediate use, stack pancakes and keep covered. Or stack on a plate and store, wrapped, in the refrigerator until ready to use, up to 2 or 3 days; may also be frozen for up to 2 months. Allow frozen pancakes to thaw completely before unwrapping, separating, and reheating.
7 Serve with lingonberry jam or another type of berry jam, a dusting of powdered sugar, a dollop of whipped cream, or whatever you like.
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Jean
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