Swedish Pancakes
Updated Oct. 27, 2022
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large eggs, about ¾ cup
- ½cup flour
- 1¼cups milk
- 1tablespoon sugar
- ¼cup butter
- Cloudberries as garnish
- Sweetened whipped cream
Preparation
- Step 1
Put the eggs in a bowl and beat lightly with a wire whisk. Add the flour and beat until well blended. Stir in the milk and sugar and cover. Let stand at room temperature for one hour.
- Step 2
Fill the seven indentations of a Swedish pancake skillet with equal portions of the butter and heat until melted.
- Step 3
Pour the melted butter into the batter. Stir the batter.
- Step 4
Fill each indentation with one tablespoon of batter. Cook until brown on the bottom. Turn and brown the second side. Continue making pancakes until all the batter is used; keep pancakes warm in oven at very low temperature. Serve with cloudberries and whipped cream.
Private Notes
Comments
Don't forget a pinch of salt in the batter!
My Swedish mother’s recipe is very close: 3/4 c flour 1 3/4 c milk 2 eggs 1 T sugar Pinch of salt 14 c melted butter Sprinkle in cardamom, allspice, or nutmeg Rest in fridge for at least 30 min or overnight She always served it with Lingonberry jam. A family favorite, and traditionally our special occasion breakfast. Hubby now requests it for Father’s Day breakfast—win!
My Swedish grandmother added two teaspoons of Cardamom to the recipe and a teaspoon of salt. Also the formula/recipe was 1 cup flour and two cups milk. This family recipe variation was handed down from our Swedish/Norwegian family dating from the 1800's, brought to America in 1918. The garnish was always Lingonberry Jam/Jelly and butter.
My teens will consume three $10 bags of these in a weekend, so I wanted something more budget friendly. Allowing the batter to rest does help - smoother and easier to wrangle. A special Swedish skillet isn't necessary. I used a crepe pan (best) and also a non-stick frying pan. I made them larger than "54 pancakes" size, more like 20 pancakes. Let the pancake set well before trying to flip it - learning curve, but easy once you get the hang of it. Nice alternative to frozen imported from Sweden.
I felt like it was too much better, 1 on the recommendation to half the butter from 1/4 cup to 1/8 cup.
My Swedish mother’s recipe is very close: 3/4 c flour 1 3/4 c milk 2 eggs 1 T sugar Pinch of salt 14 c melted butter Sprinkle in cardamom, allspice, or nutmeg Rest in fridge for at least 30 min or overnight She always served it with Lingonberry jam. A family favorite, and traditionally our special occasion breakfast. Hubby now requests it for Father’s Day breakfast—win!
This recipe works perfectly and yes, top with lingonberries and also some vanillar sugar (confectioner's sugar from a jar where a vanilla bean has been living for months) Thank you!
@J Fagerstrom 14 c melted butter???