Swedish Pancakes
Thin, delicate, and golden-brown, these classic Swedish pancakes are the perfect balance between a crepe and a traditional pancake, best enjoyed with a dollop of jam.
Ingredients
- •1 1/2 cups all-purpose flour
- •3 tablespoons granulated sugar
- •1/2 teaspoon salt
- •3 large eggs
- •2 1/2 cups whole milk
- •4 tablespoons unsalted butter, melted (plus extra for the pan)
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- 2
Add the eggs and about half of the milk to the dry ingredients, whisking until the batter is smooth and free of lumps.
- 3
Gradually pour in the remaining milk and the melted butter, whisking constantly until the batter is thin and uniform.
- 4
Let the batter rest at room temperature for at least 15 minutes to allow the flour to hydrate.
- 5
Heat a non-stick skillet or crepe pan over medium heat and lightly brush with a small amount of butter.
- 6
Pour about 1/4 cup of batter into the center of the pan, immediately tilting and rotating the pan to coat the bottom in a thin, even layer.
- 7
Cook for 1-2 minutes until the edges are golden and the surface looks set, then carefully flip the pancake.
- 8
Cook the other side for 30-60 seconds until lightly browned, then transfer to a plate and repeat with the remaining batter.
💡 Chef tips
- For the smoothest batter, you can pulse the ingredients in a blender for 30 seconds instead of whisking by hand.
- If you have leftovers, stack the pancakes with parchment paper between them, wrap tightly in plastic, and refrigerate for up to 2 days; reheat briefly in a pan.
- Serve traditionally with lingonberry jam or fresh whipped cream and berries.
✅ How it should turn out
The finished pancakes should be paper-thin, tender, and slightly crisp at the edges, with a delicate, buttery flavor and a beautiful golden-brown color.