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plate of Swedish Pancakes with sour cream and lingonberry jam
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Swedish Pancakes

Swedish Pancakes make a great weekend brunch! A little thicker than a crepe, but thinner than American pancakes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Pancakes
Cuisine: Swedish
Servings: 4 people
Calories: 295kcal

Ingredients

  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 1 ½ cups milk
  • ½ teaspoon ground cardamom
  • 1 tablespoon melted butter
  • Butter or oil for cooking

Instructions

  • 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.

Notes

It is very important that the skillet is well heated, but not smoking. Otherwise, the pancakes will stick to the pan.

Nutrition

Calories: 295kcal | Carbohydrates: 43g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 387mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 354IU | Calcium: 123mg | Iron: 3mg
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