Swedish Pancakes

These thin and lacy Swedish pancakes are an elegant alternative to fluffy American-style pancakes. The eggy batter is blitzed up in a blender and the pancakes are folded and served with jam, fresh berries and whipped cream.

The batter and the pancakes can be made ahead of time, so they’re a unique brunch addition. Try them with oven-baked bacon and company fruit salad.

Ingredients for Swedish Pancakes

• Milk and eggs: A high proportion of eggs is mixed with milk to make this a custardy pancake.
• Canola oil: This adds a little richness to the batter. You can use melted butter instead.
• Flour: All-purpose flour adds structure to the pancakes.
• Sugar: Granulated sugar adds sweetness to the batter, but if you want them more savory you can omit it.
• Fresh berries: Lingonberries are traditional, but fresh raspberries would work too.
• Jam: Slightly warming jams turns it into a pourable, fruity sauce. Try seedless raspberry.
• Whipped topping: Creamy whipped topping or homemade whipped cream is dolloped over the top when serving.

Directions

Step 1: Prepare batter and begin cooking pancakes

Combine thr milk, eggs, oil, flour, sugar and salt in a blender. Cover and blend until smooth. Grease an 8 inch non-stick skillet and warm over medium heat. Pour 1/4 cup of batter in the center. Lift, tilt and rotate the pan to evenly coat. Cook until the top appears dry, flip and cook another 15 to 20 seconds.

Step 2: Make a stack of Swedish pancakes

Repeat with remaining batter until gone, adding butter or oil to the skillet as needed. Let pancakes cool then stack with parchment paper or paper towels in between.

Step 3: Serve pancakes with berries, jam and cream

Fold pancakes into quarters, drizzle with warm jam and top with berries and whipped cream.

Swedish Pancake Variations

• Try other toppings: Jam, berries and cream are traditional toppings but the possibilities are endless. Try thick vanilla yogurt and rhubarb compote, almond butter and bananas or a drizzle of honey and peaches.
• Go savory: You can omit sugar from the batter and try savory toppings like sauteed spinach and garlic or thinly sliced ham and gruyere cheese.
• Layer like a cake: Instead of folding the pancakes, stack them with jam, whipped cream or pastry cream in between. Then top and slice them like a cake. Here’s a chocolate version.

How to Store Swedish Pancakes

Store leftover pancakes in an airtight container and separate them with parchment paper in the refrigerator for two to three days.

Can you make Swedish pancakes ahead of time?

Yes! They can be made ahead in two different ways. The batter can be made the day before and stored in the refrigerator overnight. The cooked pancakes can be stored as above in the fridge or frozen for two months. Thaw, fold and top with jam, berries and cream when ready to serve.

Swedish Pancake Tips

What if I don’t have a blender?

A blender makes quick work of efficiently blending the batter ingredients but a whisk and a strong arm can get the same results. Mix batter ingredients and whisk until completely smooth.

What type of pan is best for thin pancakes?

Whether you’re making these pancakes, Danish pancakes or crepes, the pan is important. A small 8 inch pan works best. It can be nonstick, like an omelet pan. It can also be a seasoned carbon steel pan. No matter which pan you use, greasing it is important. Be sure to add more butter or oil after you cook a few pancakes.

How do I flip thin pancakes without tearing?

There are a few tricks to make it easier to flip thin crepe-like pancakes. If you have time to rest the batter for an hour up to overnight be sure to do so. It eliminates air bubbles that can result in tearing. Keeping the pan hot and well-greased keeps things moving smoothly. Make sure you’re using enough batter—if the pancake is too thin it is more likely to tear. Using a thin spatula, loosening the edges and then sliding carefully under and flipping usually does the trick. But the good news is that torn pancakes are equally delicious as perfect ones.