How to Make Swedish Pancakes

Swedish pancakes are quite different from their American counterpart. They are, instead, closer to the French crepe. Like crepes, Swedish pancakes can be served anytime, not just for breakfast. They make for a nice, light dinner when you serve them after soup. Garnish them with sweet toppings like powdered sugar and preserves, or fill them with savory foods like sauteed vegetables.

Things You'll Need

• 3 eggs
• Whisk
• 2 1/2 cups whole milk
• 1 1/4 cups all-purpose flour
• 1 tbsp. sugar
• 1/2 tsp. salt
• 4 tbsp. unsalted butter, melted
• Skillet

Instructions

1. Beat three eggs in large bowl with a whisk. Add 2 1/2 cups whole milk, 1 1/4 cups all-purpose flour, 1 tbsp. sugar and 1/2 tsp. salt and whisk until smooth.

2. Blend in 4 tbsp. of melted unsalted butter.

3. Heat a skillet on medium-high.

4. Add a bit of butter to the skillet, then drop in the batter by the tablespoonful. Cook until golden-brown on the bottom — about a minute or two — then flip and cook a minute or two longer.

5. Keep the cooked pancakes in a dish in a warm oven (about 200 degrees Fahrenheit) while preparing the rest.

Tips & Warnings

• Swedes like to serve these with lingonberry or cloudberry spread, but you can use whatever preserves you'd like.

• To be authentic, make these in a platte pan, which is a large skillet with a number of silver-dollar-size depressions in which the pancakes are cooked.

• There's no need for butter or syrup on these, but if you like, go ahead and use either or both.

References

• "The New York Times"; The Pancake, Perfected; Mark Bittman
• "The Swedish Table"; Helene Henderson