Pannkakor (Swedish Pancakes)
In short: Thin, tender Swedish pancakes fried in butter and served with jam and whipped cream, the traditional finish to a Thursday pea soup lunch. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Swedish pancakes are thin and delicate, closer to a French crêpe than an American pancake. The batter is just milk, eggs, flour and butter, with very little sugar so that the jam or cream on top does the sweet work. Many Swedes serve them on Thursdays after pea soup, but they are just as good for a weekend breakfast or an easy dessert.
Instructions
- Whisk the flour, salt and sugar in a large bowl. Pour in about a third of the milk and whisk to a smooth, thick paste with no lumps.
- Whisk in the eggs, then the rest of the milk, until the batter is as thin as single cream. Stir in the melted butter.
- Rest the batter for 30 minutes at room temperature, which helps the pancakes turn out tender.
- Heat a 24 cm (9.5 in) nonstick skillet over medium heat and brush it with butter. Pour in about 70 ml (1/4 cup) of batter and tilt the pan so it spreads in a thin, even layer.
- Cook for 1 1/2 minutes, until the edges lift and the underside is golden. Flip and cook for 30 to 45 seconds more. Stack on a plate, or keep warm in a 100°C (210°F) oven.
- Repeat with the remaining batter, buttering the pan between pancakes as needed. Serve warm with jam and whipped cream.
Tips
- Stir the batter before each pancake, because the flour settles. If the first pancake comes out thick, whisk in a splash of milk.
- Jam is traditional, but a sprinkle of sugar and a squeeze of lemon, or fresh berries and whipped cream, are also very common.
Questions and answers
What is the difference between Swedish pancakes and crêpes?
Both are thin, pan-fried and made from milk, eggs and flour. Swedish pancakes have very little sugar in the batter and are usually served flat or rolled with lingonberry jam and cream.
Can I make the batter ahead?
Yes. Cover and refrigerate the batter for up to 24 hours and whisk it before using. Add a splash of milk if it has thickened.
Can I freeze Swedish pancakes?
Yes. Stack cooled pancakes with baking paper between them, wrap and freeze for up to 2 months. Thaw at room temperature and warm in a skillet.
How long does it take to make Pannkakor (Swedish Pancakes)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Pannkakor (Swedish Pancakes)?
About 480 kcal per serving, with 14 g of protein, 58 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 58 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 23 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
