Swedish pancakes (pannkakor)

Name: Swedish pancakes (pannkakor)
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: Sweden
Ingredients: 180 g Plain flour; 600 ml Milk; 3 Eggs; 30 g Butter; 1 tbsp Sugar; 1 pinch salt; 150 g Lingonberry jam; 150 ml Whipped cream

Thin, buttery Swedish pancakes rolled up with lingonberry jam and a spoonful of whipped cream.

60 min40 prep · 20 cook
EasyDifficulty
450 kcalper serving

Ingredients

4 servings

Plain flour180 g
Milk600 ml
Eggs3
Butter30 g
Sugar1 tbsp
salt1 pinch
Lingonberry jam150 g
Whipped cream150 ml

Missing something? Ingredients with × can be left out.

Steps

1
Whisk the flour, sugar and salt with half the milk until smooth, then whisk in the rest of the milk and the eggs.
2
Melt the butter, whisk it into the batter and let it rest.
3
Heat a non-stick pan over medium-high heat and pour in just enough batter to thinly cover the base.
4
Cook about 1 minute per side until lacy and golden. Repeat with the rest of the batter.
5
Fold or roll up the pancakes and serve with lingonberry jam and whipped cream.

Tips and questions

How are they different from French crêpes?: They are very similar, but Swedish pancakes use more milk and egg, so they are slightly richer and softer, and are always served with lingonberry jam.
Can I make the batter the night before?: Yes. Keep it covered in the fridge and whisk it again before cooking; it often makes even better pancakes.

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Swedish pancakes (pannkakor)

Ingredients

Steps

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