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Pannkakor

Name: Pannkakor
Prep time: PT15 minutes
Cook time: PT25 minutes
Total time: PT40 minutes
Yield: 4
Cuisine: Sweden
Ingredients: 250 g All-purpose flour (Sifted for a smoother batter.); 600 ml Whole milk (Room temperature is ideal for better incorporation.); 3 undefined Large eggs (Room temperature is ideal.); 50 g Unsalted butter (Melted and slightly cooled for the batter, plus extra for greasing the pan.); 0.5 teaspoon Salt (Enhances flavor.); for serving undefined Lingonberry jam (Or other preferred berry jam.); for serving undefined Powdered sugar (Optional, for dusting.)

Swedish Thin Pancakes

Delicate, thin Swedish pancakes, similar to crepes, traditionally served as a dessert or a light meal, often accompanied by lingonberry jam and a dusting of powdered sugar.

準備時間15 minutes

調理時間25 minutes

合計時間40 minutes

分量4

難易度Easy

2件の編集· Feb 8

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🧂 材料

250 g All-purpose flour(Sifted for a smoother batter.)
600 ml Whole milk(Room temperature is ideal for better incorporation.)
3 Large eggs(Room temperature is ideal.)
50 g Unsalted butter(Melted and slightly cooled for the batter, plus extra for greasing the pan.)
0.5 teaspoon Salt(Enhances flavor.)
for serving Lingonberry jam(Or other preferred berry jam.)
for serving Powdered sugar(Optional, for dusting.)

👨‍🍳 作り方

1
Prepare the batter: In a large bowl, whisk together the sifted flour and salt. Make a well in the center. Crack the eggs into the well and begin whisking them into the flour, gradually incorporating more flour from the sides.
⏱️ 5 minutes
2
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Once all the milk is incorporated, whisk in the melted and slightly cooled butter until the batter is smooth and has the consistency of thin cream.
⏱️ 5 minutes
3
Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 10-15 minutes. This allows the gluten to relax, resulting in more tender pancakes.
⏱️ 15 minutes
4
Heat the pan: Place a non-stick frying pan or a well-seasoned cast-iron skillet over medium heat. Add a small knob of butter (about 1/2 teaspoon) and swirl to coat the bottom of the pan. The butter should sizzle gently, not brown immediately.
⏱️ 2 minutes
5
Cook the pancakes: Once the pan is hot and the butter is melted and shimmering, pour about 1/4 cup (60ml) of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly across the entire surface. Cook for 1-2 minutes, or until the edges begin to lift and the underside is lightly golden.
⏱️ 2 minutes per pancake
6
Flip and finish: Carefully flip the pancake using a spatula. Cook the other side for another 30-60 seconds until lightly golden. Slide the cooked pancake onto a plate. Repeat with the remaining batter, adding a little more butter to the pan between each pancake as needed. Stack the cooked pancakes on the plate.
⏱️ 20 minutes for all pancakes
7
Serve: Serve the warm pannkakor immediately. Spread with lingonberry jam and dust with powdered sugar, if desired. They are also delicious with whipped cream or fresh berries.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The batter should be thin, similar to heavy cream, for delicate crepes.
✓Ensure your pan is adequately heated before adding batter for even cooking.
✓For a traditional Swedish meal, pannkakor are often served after a hearty pea soup (ärtsoppa).

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Savory option: Add finely chopped cooked bacon or ham to the batter before cooking.
Oven-baked version (Ugnspannkaka): Pour the batter into a greased ovenproof dish with strips of bacon, and bake at 225°C (440°F) until puffed and golden.