📝 About This Recipe
Transport yourself to a cozy Swedish summer cottage with these authentic 'Pannkakor,' which are thinner and more delicate than American pancakes but heartier than French crepes. Traditionally served on Thursdays following pea soup, or as a beloved weekend treat, these golden discs feature a buttery, silky texture with irresistible crisp edges. Topped with tart lingonberry jam and a cloud of whipped cream, they offer the perfect balance of sweetness and heritage in every bite.
🥗 Ingredients
The Batter
- 1.5 cups All-purpose flour (sifted for smoothness)
- 3 cups Whole milk (room temperature preferred)
- 3 pieces Large eggs (organic or free-range)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 1 teaspoon Vanilla sugar or extract (optional but traditional)
For Frying
- 2-3 tablespoons Unsalted butter (for greasing the pan between batches)
Traditional Toppings
- 1/2 cup Lingonberry jam (can substitute with raspberry or strawberry jam)
- 1 cup Heavy whipping cream (chilled)
- 1 tablespoon Powdered sugar (for the cream and dusting)
- 1/2 cup Fresh berries (blueberries or raspberries for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, granulated sugar, and salt until well combined.
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2
Slowly pour in half of the milk (1.5 cups) into the dry ingredients. Whisk vigorously until you have a smooth, thick paste with no lumps.
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3
Add the eggs one at a time, whisking thoroughly after each addition to incorporate them into the batter.
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4
Pour in the remaining milk and the melted butter. Whisk until the batter is thin and consistent. If using vanilla, stir it in now.
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5
Crucial Step: Let the batter rest at room temperature for at least 20-30 minutes. This allows the flour to hydrate, resulting in a more durable pancake that won't tear.
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6
While the batter rests, whip the heavy cream with a tablespoon of powdered sugar until soft peaks form. Keep chilled until serving.
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7
Heat a non-stick skillet or a traditional Swedish 'pannkakslagg' over medium heat. Add a small knob of butter and swirl to coat the bottom.
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8
Ladle about 1/3 cup of batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter in a thin, even layer across the entire surface.
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9
Cook for 1-2 minutes until the edges turn golden brown and slightly crisp, and the surface looks set.
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10
Carefully slide a thin spatula under the pancake and flip it. Cook the second side for about 30-60 seconds until light golden spots appear (often called 'leopard spots').
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11
Slide the finished pancake onto a warm plate. Repeat the process with the remaining batter, adding a tiny bit of butter to the pan every 2-3 pancakes.
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12
Stack the pancakes on top of each other as you go to keep them warm and pliable.
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13
To serve, fold each pancake into quarters (triangles) or roll them up into cylinders.
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14
Top with a generous dollop of lingonberry jam and a scoop of the whipped cream. Garnish with fresh berries and a light dusting of powdered sugar.
💡 Chef's Tips
Always let the batter rest; it is the secret to the perfect 'stretch' and prevents the pancakes from being rubbery. Use a high-quality non-stick pan or a well-seasoned cast iron skillet for those signature crispy edges. If your first pancake fails, don't worry—in Sweden, we say 'the first pancake is always for the dog' or the cook's snack while adjusting the heat. Keep the finished pancakes warm by placing the plate over a pot of simmering water or in a low oven (150°F/65°C). For a nuttier flavor, allow the butter to brown slightly (beurre noisette) before whisking it into the batter.
🍽️ Serving Suggestions
Serve alongside a bowl of Swedish Yellow Pea Soup (Ärtsoppa) for a traditional Thursday night dinner. Pair with a glass of cold milk or a hot cup of strong Swedish coffee (fika style). For a modern twist, add a scoop of vanilla bean ice cream instead of whipped cream. In the autumn, swap lingonberries for cloudberry jam (hjortronsylt) for a truly Nordic luxury experience. For a savory brunch, omit the sugar and vanilla and fill with creamed mushrooms or ham and cheese.