Last Updated on March 20, 2020 by Chef Mireille
These pancakes are half way in between a pancake and a crepe. Served with sour cream and jam – enjoy them Swedish style!
I love Swedish Pancakes because I hate traditional restaurant style American pancakes. Those thick and fluffy pancakes that are so thick that the inside of the pancake doesn’t absorb the syrup. The insides are then dry. I always order the silver dollar pancakes whenever I eat out for pancakes. At least those are a little thinner. Whenever I make pancakes, I usually add more milk to the batter to get a thinner pancake, which is usually halfway in between a crepe and an American pancake.
That’s exactly what these Swedish Pancakes are – halfway in between a crepe and a pancake!
Perfect for breakfast or brunch, garnished with a little powdered sugar!
Swedish pancakes don’t have any leavening, which leads to their thin and flat appearance. They are only slightly thicker than a crepe. Instead of syrup, enjoy them the way the Swedes do, with lingonberry jam and sour cream.
Are you a pancake fan? Throw a few ingredients together and cook them up on a skillet. They are fast and easy to make. Many of us are staying home as much as possible now due to social distancing (2020). Whenever hungry mouths are begging for a snack, pancakes are a great option.
Pancakes can be sweet or savory. Need some ideas for more pancakes?
Check out these pancake recipes!
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- In a large bowl, combine flour, salt and sugar.
- In a small bowl, whisk together the eggs and milk. Add to flour mixture and mix until thoroughly combined.
- Slowly add butter, while whisking constantly.
- Leave batter to rest for 15 minutes.
- Heat a skillet. Melt just enough butter to coat the bottom of the pan.
- Pour a soup ladle p of batter for each pancake and rotate pan as you are pouring the batter so it spreads to the edges in a thin layer. Cook until golden brown on both sides.
- Serve with sour cream and lingonberry jam or any other berry jam.
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