As a Swede, I was practically raised on Swedish Pancakes. They are thin, golden wonders filled with jam or fresh berries topped with a dollop of whipped cream. I love them, my kids love them and they would eat them every day if they could.
Growing up, my grandfather was responsible for making the pancakes for all the kids at our family get togethers. He would get up early and make Swedish pancakes for an entire army. He would let us eat as many as we wanted to and they would never run out, he even made enough for the adults to have some! Served with my grandmothers different varieties of homemade jam, this was heaven as a child.
Swedish pancakes are easy to make, even though frying them can take a little longer then american pancakes. But trust me, it is soooo worth it! Make a lot because you will need it, this recipe will feed 4 hungry kids and if you are lucky you will have one or two left over for yourself. How many people this recipe serves, depends of course on how hungry you are! The recipe makes about 16 pancakes, depending on the size of your pan.
I have added a little vanilla sugar and baking powder to this recipe. It is not in the classic recipe but it makes the pancakes a little fluffier and they taste even better with a hint of vanilla.
A few helpful tips… I use a non-stick pan witch requires less butter for frying. Make sure the pan is warm enough before starting to cook the pancakes, medium high heat usually works the best.
Melt a little butter and pour in the batter in a thin layer, you want just enough to cover the bottom of the pan. Swirl the pan around to make sure you have an even coat. If you get batter on the side of the pan, gently push it down before it sets. Cook until golden brown on the bottom and the top looks dry. Use a thin spatula to gently loosen the edges and flip the pancake, cook the other side until golden brown. The first pancake is usually not the prettiest in the stack, but that is just normal.
Swedish pancakes taste best when served warm and fresh, you can keep them warm in the oven on low heat or cover with a little foil. Serve them with your favorite jam or fresh berries. If you are feeling extra fancy add a dollop of freshly whipped cream, that is my favorite way to eat them.
I hope you enjoy this recipe as much as I do!
- 4,5 deciliters (2 cups) all-purpose flour
- 3 teaspoon baking powder (optional, makes the pancakes fluffier)
- ½ teaspoon salt
- 3 teaspoon vanilla sugar or 1,5 teaspoon vanilla extract
- 1 liter (4 cups) milk
- 6 eggs
- 3 tablespoon melted butter and extra for frying
Mix flour, baking powder, vanilla and salt in a bowl. Stir in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, eggs and melted butter. If you have time allow the batter to rest and swell for about 20-30 minutes.
Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer, for my pan 1 deciliter is perfect. You want just enough to cover the bottom of the pan. Swirl the pan around to make sure everything is filled in. If you get batter on the side of the pan, gently push it down before it sets.
Cook until golden browned on bottom and the top looks dry. Use a thin spatula to gently flip the pancake, cook the other side until golden brown.
Stir the batter often to prevent the flour from sinking to the bottom. Keep the pancakes warm in the oven set on low heat.
Serve with your favorite jam and whipped cream.