Pannkakor (Swedish Pancakes) is a traditional Swedish recipe for a thin crêpe-like pancake typically served with sour cream and lingonberry preserve as a dessert or for breakfast, but which can also be filled with a savoury filling to be served as a main meal. The full recipe is presented here and I hope you enjoy this classic Swedish dish of: Swedish Pancakes.
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These are traditional Swedish pancakes which are essentially versatile crêpes. They are traditionally eaten as a dessert on Thursdays with yellow pea soup. But can also be served for breakfast with sour cream and lingonberry preserve or they can be made large and filled with a savoury filling to be served as a main course. The version given here is the breakfast/dessert version.
Ingredients:
3 eggs
140g plain flour
1 tbsp caster sugar
360ml milk
3 tbsp butter
melted butter for frying
sugar, lingonberry preserve and sour cream, to serve
Method:
Whisk together the eggs, caster sugar and milk until thoroughly combined then add the flour a little at a time, whisking to make a batter about the thickness of double cream.
Heat an 18cm non-stick frying pan until hot. Add a little melted butter and immediately pour a ladleful of the batter. Tilt the pan to spread the batter evenly over the base. Cook until the pancake's edges begin to curl and colour and bubbles form in the centre. Flip it over with a spatula and cook on the other side until lightly brown (about 2 minutes).
Transfer to a low oven to keep warm and repeat the process until all the batter has been used up. Serve a stack of the pancakes with sugar, lingonberry preserve and sour cream. These can be served for either dessert or breakfast.
Note that for breakfast use only half a ladle of the batter and cook pancakes that are about 9cm in diameter.
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