Swedish Pancakes Recipe (Pannkakor)

An overhead shot of a plate of Swedish pancakes, served with raspberry jam and fresh fruits.

5 from 1 vote

Swedish Pancakes Recipe (Pannkakor)

A handful of ingredients, no-fuss preparation, and you get to enjoy these traditional Swedish Pancakes (Pannkakor). Serve them with your favorite marmalade or fresh fruits --- yum!

Prep Time10

Cook Time1

Resting Time:30

Total Time1 40

Course: Dessert

Cuisine: Swedish

Servings:

Calories: 87kcal

Author: Neriz

Equipment

Ingredients

1 cup flour
1/2 tsp salt
2 & 1/2 cups milk
3 medium eggs, beaten
2 tbsp butter

Instructions

Using a medium-sized bowl, mix flour and salt with a whisk.
Slowly add milk (in batches) while mixing continuously.
Once there are no lumps in the pancake batter, add the beaten eggs.
Continue mixing to combine.
Cover the bowl with plastic or a lid and place in the refrigerator for at least 30 minutes.
When the pancake batter is almost ready, place a small skillet on medium heat and brush it lightly with butter.
Pour 1/4 cup of batter into the pan, slowly moving it around while pouring to cover the entire pan.
Cook for 2 to 3 minutes, then turn it to the other side.
Once both sides are cooked (or slightly golden), remove it from the pan and place it on a plate while finishing the rest of the pancake batter.
Serve your pannkakor with your favorite jam or with some fresh fruits, if preferred.

Video

Notes

Cook's Tip #1: Do not add the milk all at once, do it in batches instead. It makes it easier to mix and remove lumps in the pancake batter.
Cook's Tip #2: No need to use a lot of butter when cooking these Swedish pancakes --- that's why it's better to use a brush, just to prepare your pan.
Cook's Tip #3: Use a pan that is the same size as the pancake, so there's no need for you to do a lot of swirling (or tilting) of the pan to distribute the batter evenly. For reference, I used an 8-inch skillet in this recipe.
Cook's Tip #4: If you want to have thin edges on your pannkakor, tilt the pan around a bit (just a bit) right after pouring the batter --- to lightly coat the sides of the pan.

Nutrition