Community Pick
Real Swedish Pancakes (Pannkakor)
"This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original.
The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good.
Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk."
photo by pate g.
- Ready In:
- 18mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 eggs
- 1 1⁄4 cups plain wheat flour (not self-raising)
- 2 1⁄2 cups milk
- 1 teaspoon salt
- butter (for frying)
directions
- Mix eggs, flour and salt.
- Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
- In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
- Roll or stack them on a serving plate. Keep warm.
- Serve hot, preferably with whipped cream and jam.
- (Leftovers can be reheated or served cold with the same accessories).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
In defense of Andre's recipe....this was the second recipe that I tried this morning to satisfy my swedish husband's craving for Swedish Pancakes. The first recipe, even I knew, was completely off. They weren't thin rather slightly puffy. My husband looked at them and said, "Nope". I then found Andre's recipe on the internet. After tasting them, my husband said , "Bingo!" -
Well, I must say that I too am from sweden and in the south we have a differnt way of making them. We add the butter to the batter along with suger, more of a crepe style we also add a little nutmeg or allspice. Still use the berries on top.Served with some thick sliced bacon.You are not making consideration for regional differences. -
Excellent recipe, just like I have always made them. You didn't mention that the traditional way to serve them is sprinkled with granulated sugar MM they melt in your mouth. I would diagree that the other recipes on Zaar do not resemble the original. Every country and every recipe has many variations and some of the others are very good too. I have cut back the luxury of frying them in butter (it is best) and I have cut out the whipped cream too. Love to serve them with fresh berries and lite sour cream. My guests thank you Andre as do I -
I keep forgetting to review this recipe, we've been enjoying it for the past 3 Sunday's and are very happy with it. I have been serving them with lingonberry butter and granulated sugar, although my husband opt for maple syrup. To make the butter, I cream together lingonberry jam with some butter and chill it overnight. Thanks for this great recipe. -
These are tasty. I was shocked how thin the batter became after I added all that milk... can't believe a pancake actually came out of it. They are super easy to mix up but, as another reviewer stated, kind of a pain to stand over the stove frying them up. I tried the cast iron skillet. What a mess! Even the scraped mess was tasty but, after moving to non-stick skillet, I found them to be much better. (I used two at a time to speed things up.) Served with powdered sugar and syrup and some with jam. Berries would be wonderful if I had any. Thanks! My daughter asked for Swedish pancakes today and she was very happy with the result.
see 50 more reviews
Tweaks
-
You can use the same batter, add bacon put it all in a big pan and bake in the oven. Butter the pan or spray with olive oil. I don't recall bake time nor temperature... Really good though.
-
Just made this for the first time since moving back to the States from Denmark. I had forgotten how much trouble I had flipping them over in one piece and once again ended up with a tasty little pile of pancake bits. In Denmark we had access to a lot less variety in groceries and anything special was very expensive so I made this recipe exactly as posted several times there and it was great, but I thought I tried a few things differently this time, so I made them with wheat flour instead of white and at the end I spread them with honey-walnut cream cheese from a local bagel shop. Turned out excellent!
RECIPE SUBMITTED BY
Andreacute Grisell
Stockholm, 0
37 years, chef diploma, but nowadays a graduate in computer science and nuclear reactor physics. Also into polar research.
<br>
<br>Food is a passion.
