Swedish pancakes are a beloved breakfast classic, known for their thin, crepe-like texture and irresistible flavor. This Easy Swedish Pancakes recipe is not only simple to prepare but also brings a taste of tradition to your kitchen. Originating from Swedish communities like Rockford, Illinois, these pancakes are often enjoyed on Sunday mornings with family. Whether served with butter and maple syrup or topped with lingonberries, this recipe is a nostalgic favorite that’s ready in just 20 minutes.
Why You’ll Love This Easy Swedish Pancakes Recipe:
- Quick and Simple: With only 10 minutes of prep and 10 minutes of cooking, you’ll have a delightful breakfast on the table in no time.
- Thin and Delicate Texture: These pancakes are lighter and thinner than typical American pancakes, making them perfect for rolling and topping with your favorite flavors.
- Versatile Toppings: Enjoy them with classic butter and syrup, or get adventurous with lingonberries, fruit jams, or whipped cream.
Swedish pancakes are perfect for breakfast or brunch and can be made ahead of time, making them great for busy mornings when you still want a special treat.
Key Ingredients:
- 4 eggs: Provides the rich, custardy base for the pancake batter.
- 2 cups milk: Gives the batter its smooth, liquid consistency.
- ½ cup all-purpose flour: Just enough to bind the eggs and milk without making the pancakes heavy.
- 1 tablespoon sugar: Adds a subtle sweetness to the batter.
- A pinch of salt: Enhances the flavor and balances the sweetness.
- 2 tablespoons melted butter: Adds richness and helps the pancakes brown beautifully in the skillet.
Step-by-Step Instructions:
- Prepare the Batter: In a large mixing bowl, beat the eggs with a whisk until frothy. Gradually whisk in the milk, followed by the flour, sugar, salt, and melted butter. Continue whisking until the batter is smooth and free of lumps.
- Heat the Skillet: Preheat a non-stick electric skillet or griddle to medium heat. If you don’t have an electric skillet, a regular non-stick pan will work just fine.
- Cook the Pancakes: Pour a thin layer of batter onto the skillet, tilting it gently to spread the batter evenly across the surface. Cook for about 1-2 minutes, or until the top appears dry and bubbles form around the edges.
- Flip and Finish: Cut the pancake into 2 or 4 sections, depending on the size of your skillet. Carefully flip each section with a spatula and cook for an additional 2 minutes, or until golden brown.
- Serve and Enjoy: Roll each pancake up and serve warm with butter and maple syrup, or if you have them, a dollop of lingonberry preserves for a true Swedish touch.
Tips for the Best Swedish Pancakes:
- For extra thin pancakes, tilt and swirl the skillet immediately after pouring the batter to ensure an even, thin layer.
- These pancakes can be made ahead of time and kept warm in the oven. Simply preheat the oven to 200°F (93°C) and store the cooked pancakes on a baking sheet until ready to serve.
Topping Ideas:
Swedish pancakes are incredibly versatile and can be paired with a variety of toppings. While maple syrup and butter are classics, you can also try:
- Lingonberry preserves for a traditional Swedish twist.
- Fresh berries and whipped cream for a refreshing, sweet option.
- Nutella and banana slices for a decadent dessert-like breakfast.
Nutrition Facts (Per Serving):
- Calories: 252
- Total Fat: 13g (Saturated Fat: 7g)
- Cholesterol: 211mg
- Sodium: 161mg
- Total Carbohydrate: 21g (Dietary Fiber: 0g)
- Protein: 12g
- Potassium: 269mg