Swedish Pancakes
To watch us make these pancakes along with Norwegian waffles, check out our video: Cooking with Christian and Karina!
I grew up eating these pancakes every time I went to my grandmother’s house on Long Island, or any time one of my brothers or I had a birthday! They are so delicious and surprisingly easy to make! My grandma has passed down her own childhood Swedish traditions to my mom and to me, and included in that is a whole lot of delicious food! These pancakes are kind of like mini crepes, and they are best served with traditional lingonberry preserves or I also love them with applesauce! Here’s what you’ll need:
Ingredients:
2 cups milk
2/3 cup sugar
1 cup flour
4 eggs
1 tsp. vanilla
1 stick butter (melted)
Instructions:
Combine milk, sugar, flour, and eggs in a blender and blend until smooth
In a separate bowl, combine melted butter and vanilla
Slowly pour the blended mixture into the butter mixture stirring with a whisk the entire time. You don’t want any weird butter clumps in your batter!
Preheat a Swedish pancake pan over medium heat. Now, the likelihood of you actually owning a pan like this is exceedingly small unless you too have Scandinavian heritage! It is generally a round cast iron pan with 3” circular indentations for pancakes. In a pinch, you can make bigger crepe-style pancakes, or use a round biscuit cutter to achieve the smaller traditional shape. If you are committed (and you should be! They’re fantastic!) you buy one here or here!
Fill the bottom of each indentation with batter and flip with a butter knife once the top is no longer liquidy.
Serve ‘em up! Our preferred toppings include: lingonberries, applesauce, sugar, fresh fruit. Unacceptable toppings include: maple syrup (sorry Vermonters, I know), molasses, and Aunt Jemima. This is a classy Scandinavian affair you tasteless Americans!
Enjoy! And let us know what you think!
