Though I’m a distinctly savoury girl, I’ve always made my pancakes sweet. Flour, sugar, egg, milk and baking powder all mixed together to create little fluffy pancakes destined to be adorned with nutella or lemon juice or (in nostalgic moments) sticky golden syrup. They’re very good. But rather sweet. And so, it is with relief that I have recently discovered another type of pancake that I like equally well.
It was Lina, my Scandinavian friend, who introduced me to these Swedish pancakes last weekend. Despite being heavily pregnant, she insisted on making all five of us a hearty breakfast on Sunday morning and it was with great admiration and not a little envy that I watched her effortlessly whip up a humongous pile of perfectly formed pancakes in a ridiculously short time. She gets it from her grandmother apparently.
Swedish Pancakes
(makes 20 thin pancakes – four was enough for me but other diners ate 12!)
1 1/3 cups plain flour
2 1/2 cups milk
1 tsp salt
3 eggs
Large knob of butter
- Sift the flour into a large bowl. Add the milk gradually and whisk free of lumps. Add the salt.
- Beat the eggs and whisk into the batter.
- Melt the butter in a heavy non stick frying pan and pour into batter. Whisk again.
- Heat the pan over a medium high heat and carefully add one ladle of batter to the pan. When bubbles begin to form in the batter, use a spatula to turn the pancake. Slide out of pan and fold onto a warmed plate.
- Continue until all the batter has been used and you have a pile of folded pancakes.
- Serve with lemon and sugar.
P.S. Just discovered that Susan is hosting a Pancake event this month. Perfect! This will be my entry.
A Wee Bit of Cooking 
😉
thin and crispy on the edges…mmm I can’t wait to make these!
Lemon and sugar, that sounds… strange, but hey whatever works:)
Thursdays in Sweden have for some reason (unknown to me) always been peasoup and pancakes for lunch or dinner, at home, in restaurants everywhere. When I was a child we always had these very small pancakes called “plättar” (the size of a blini) instead for pancakes. I never really liked them, even though they’re made of the same batter as pancakes, so when I ate at friend’s house and we got pancakes it was heavenly. The perfect pancake eating experience of course involves apple puré, blueberry och strawberry jam plus whipped cream or icecream – lemon and sugar, naaah…:)
I want to get into that pile with a knife and fork! Gorgeous pancakes!
Darling this photo really remind me how hungry I am right now 😛
Thanks for the recipe and i could have been one of those eating 12 dear! 😀
I send you a big hug bigger thann world
Silvia
Fabulous. I love pancakes however they come – savoury, sweet, whatever. I just would rather others made them for me. I get in a tanty when I can’t flip them… 😉
I love how thin they are, Wendy!
This reminds me of the crepes in France … I love them especially with either Nutella or cream of chestnut.
Lookcook – 🙂
Keepingnote – The edges were my favourite too. 🙂
Pia – You’ve never had pancakes with lemon and sugar? You haven’t lived, woman!! 😉 Must admit, your ideas sound far more luxurious.
Su Lin – That’s exactly what we did moments after this picture was taken.
Silvia – Big hugs back!
Forkfullofspaghetti – Yeah, I’ve been known to get in a temper too. 🙂
Patricia – Thank you! 🙂
Cooking Ninja – Oooh, cream of chestnut. Yum.
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These are what I grew up calling crepes. We eat them with lemon and sugar (as you suggest), but with the addition of a drizzle of melted butter. My brother and I used to have contests about who could eat the most–Jim always won. I think his record is 14.
Yum.
Christina – Ooooh, our record that morning was 12. I only managed 3!
We’ve always enjoyed thin pancakes with lemon and sugar (and, yes, sometimes butter). I think they go great together.
Thanks, Wendy, for this lovely, sweet entry for Pancakes on Parade!
I think Swedeish pancakes are best served with strawberry jam 🙂 it’s so delicious! You have to try that next time you’re making these! :))
The only sin committed here is that NO ONE has mentioned that the ONLY thing that should be served on authentic Swedish Pancakes (plattar) is lingonberries. It is so good you don’t need butter. They are a tiny, slightly bitter berry only grown above the Arctic Circle and found mainly in specialty supermarkets and oh yeah, IKEA. My Swedish grandmother made them constantly and I ate them as fast as she made them. My record (as a kid) was 30 in one sitting. So remember everyone, lingonberries is the real deal on Swedish Pancakes.
Oh yes, the pea soup was another tradition and an ordeal to make.
FYI: IHOP serves Swedish pancakes and they use lingonberries and lingonberry butter! As for what to put on your pancakes, I say, whatever YOU like! =)