Pannkakor
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.
🧂 Ingredients
- 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.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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).
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.