Swedish Pancakes
Thin, buttery, and delicate, these fall somewhere between crêpes and American pancakes. It’s traditional to eat Swedish pancakes topped with lingonberries (or lingonberry jam) or another tart berry, a slice of lemon to squeeze on the pancake, and confectioners’ sugar. These pancakes cook quickly because they’re so thin. In fact, they’re so thin that most guests will want three or four. Serve with your choice of herrings (page 196) or Smoked Salmon (page 191).
Recipe information
Yield
makes 12 to 14 pancakes
Ingredients
Preparation
Step 1
Combine the flour and salt in a bowl; set aside.
Step 2
Using a whisk or mixer set on medium speed, beat the eggs, sugar, and butter in a large bowl for 3 minutes, or until the batter is pale yellow, smooth, and thick. Add the milk and beat for 1 minute, or until smooth.
Step 3
Add the flour to the egg mixture all at once. Using a whisk or a wooden spoon, stir the batter by hand until smooth. The batter will be fairly thin.
Step 4
Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 5
Lightly butter the griddle. Using a ladle, form thin pancakes on the griddle, using about 1/3 cup batter for each pancake and leaving about 1/2 inch of space between them. Since they spread out, you may be able to fit only 1 or 2 on a griddle at a time. Cook the pancakes for 1 minute, or until golden brown on the bottom.
Step 6
Flip the pancakes with a spatula and cook for 1 minute, or until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.
