If you were to ask anyone in our family to name a beloved family recipe, Swedish Pancakes would be the first one mentioned.
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Warm Swedish pancakes just waiting to be filled with something delicious…
To be a card-carrying member of the family you need to be able to make these with your eyes closed. My husband, mother-in-law and sister-in-law can literally make these anywhere, anytime. I’ve seem my husband make them in the most challenging of cooking circumstances, most notably in odd vacation rental properties with bad stoves and sketchy pans.
I used to think that making crepes was hard, or that you needed a special pan or tools. Marrying into this family has convinced me that this is NOT the case.
These are easy to make! Seriously!
You don’t even need to be Swedish to pull these off – although I think it helps! [The Swedes in the family have an unrelenting can-do practicality that fuels them, making almost any task approachable. Why not give it a try? How hard can it be?]
Nutella a popular filling in our household.
I’ve eaten these pancakes more times than I can count. For years my husband would make them every Sunday morning. They are delicious and versatile. How do you serve them? In our family the traditional approach is simple – just slather on a bit of jam or Nutella then roll them up and eat them! While blueberry or raspberry jams are the most popular in our house, I prefer mine with a bit of lemon curd and fresh berries. My brother takes a more American approach, he pours maple syrup on them. Anything goes!
My preference is to fill mine with berries and lemon curd.
Sweets not your thing? Use them as a wrapper for your favorite breakfast veggies. They complement most any flavor.
There are currently four kids in the family off in college… I dare you guys to make these! It is your turn to master Farmor/Mormor’s Swedish Pancakes! ❤
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Swedish Pancakes
These traditional crepes can be used for sweet or savory dishes. Alternatively, simply eat them plain or slather on some Nutella and enjoy!
Ingredients
- 1 cup flour
- ½ tsp salt
- 1 tsp sugar
- 2 cups milk
- 2 eggs
- 4 tbsp butter melted
Instructions
Preparing the batter
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Combine dry ingredients in a bowl.
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Add milk to the dry ingredients one cup at a time. Whisk vigorously between additions to avoid lumps in the batter.
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Add eggs to the batter. Whisk vigorously.
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Add melted butter, whisk again.
Cooking the pancakes
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Heat a frying pan over medium to medium-high heat. Add a small amount of butter to grease the pan (unless non-stick).
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Pour a small amount of batter into the hot pan. (Roughly ¼ cup of batter for a 10" pan.) Swirl the batter around in the pan to distribute it into a thin layer.
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Cook approximately 90 seconds, until the edges begin to turn golden brown. Turn the pancake when it starts to brown. (Once the batter sets up, you can also carefully peek at the underside to check progress.) Cook the opposite side for 60-90 seconds.
Recipe Notes
NOTE: It may take one or two pancakes to perfect your pan heat and cook timing. Each stove and pan are a bit different. In our house the first pancake is always a bit greasier and slightly under-cooked. (My son and I fight over it!)
There is also no right or wrong level of 'done-ness'. At minimum they have to be golden brown to hold together...and the other extreme, half our family prefers them brown and on the crispy side.
ALSO: While we primarily eat these for breakfast, they make a wonderful versatile crepe that can be used in any dish.
