Mastering a good Swedish pancake recipe is pretty easy, yet the results are sure to please. Thin, delicate and buttery, they are a nice change from traditional homemade pancakes.
Swedish pancakes are traditionally served with lingonberry preserves, a sprinkling of sugar and a bit of sour cream. They make a delicious breakfast, of course, but you can also treat them like crepes, rolled and filled with any of your favorite fillings, savory or sweet, to be eaten any time of day. Fruit compotes, sweet cheese or even fresh fruits are a wonderful accompaniment to these versatile pancakes. While Swedish pancakes are not complicated to make, they allow for an elegant presentation, which is sure to impress your guests. Try serving these for a special brunch, a light supper or even dessert.
Recipe for Swedish Pancakes
Ingredients You Will Need:
2 ½ cups of milk
3 tablespoons butter, melted
1 ½ cups all-purpose flour
½ teaspoon salt
In a medium mixing bowl, beat the eggs very well. Whisk in the milk and the melted butter. In a large mixing bowl, sift the flour and salt together. Slowly pour the milk mixture into the flour and salt, whisking until all the milk has been added and the batter is nice and smooth. It will be much thinner than regular pancake batter.
Heat a large skillet with a small amount of butter. For each pancake, pour about ¼ cup batter onto the skillet. Tilt the skillet a bit to give your pancake a nice shape, and cook over medium heat 1 to 2 minutes, until it is not runny anymore. Carefully turn the pancakes, and cook until golden brown, about ½ minute. Keep the pancakes warm while making the remaining pancakes. Serve with lingonberry preserves, a dusting of powdered sugar and a dollop of sour cream.
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