Swedish pancakes are thinner than Western pancakes, and more similar to thin French crepes. They are traditionally cooked in a special pan called a plett, but you can also prepare them in a skillet. Swedes sometimes enjoy these tasty goodies with savory fillings for supper. The most common way to serve Swedish pancakes, however, is with traditional lingonberry preserves. Lingonberries are as readily found in Sweden as blackberries are in the United States. They have a tart taste, similar to cranberries.
Things You'll Need
- Warm, freshly prepared Swedish pancakes
- Dinner plate
- Powdered sugar
- Lingonberry preserves
- Small ramekins
- Sour cream
Roll up three or four Swedish pancakes, one at a time. Line the pancakes in a neat row on a plate.
Lightly dust the pancakes with powdered sugar. Place a few spoonfuls of lingonberry preserves across the middle of all of the pancakes on the plate.
Place the ramekins by an outer edge of the plate. Add a dollop of sour cream to one ramekin and a dollop of lingonberry preserves in another ramekin.
Serve the Swedish pancakes immediately, as they are most delicious when warm and fresh.
Tips & Warnings
- Look for lingonberry preserves in European groceries or online at gourmet or specialty food websites.
- Use your favorite flavor of syrup or jam in place of lingonberry preserves, if desired.
- Include whipped cream in place of the sour cream for a sweeter presentation.
- The Swedish Table; Helene Henderson
- The Big Book of Breakfast: Serious Comfort Food for Any Time of the Day; Maryana Vollstedt
- The Minnesota Ethnic Food Book; Anne R. Kaplan et al
- Creative Cooking for Simple Elegance; Angela Breidenbach
- Photo Credit John Foxx/Stockbyte/Getty Images