Now, what’s so different about Swedish pancakes you might wonder? Well, first of all, there’s no sugar in the pancake batter at all. Secondly, they are a little bit thicker than the French crêpe. Like most Swedish foods they speak for themselves. No fuss, no muss, it’s what you serve, simple and enjoyable.
Well, because this is me, there’s no such thing as simple. I love colours, textures and flavours! So to this simple, but yet pleasant pancake, I added Nutella, cashews, banana, raspberries and shredded coconut. The colouring comes from beetroot extract, but you can use food colouring. Or even spirulina powder for a green pancake.
However, to tell you the truth, my kids prefer pancakes plain and simple with strawberry jam, which is how we normally eat pancakes in Sweden.
There’s are a few tricks to make really good pancakes. First of all, it’s to make sure that you follow the proportions in the recipe. Secondly, your pancake skillet has to be really hot. A lot of times when pancakes break in the skillet, it’s because it hasn’t been warm enough.
The Swedish pancake recipe is a part of Gram’s weekend bag. You can find the rest of the recipes here. And if you want to read more about Gram’s weekend bag and order your own perhaps, you can find it here.
Swedish pancakes for breakfast
Fluffy Swedish pancakes to makes any day great!
- 150 gr (2 ½ dl) flour
- ½ tsp salt
- 600 gr (6 dl) mjölk
- 3 eggs
- 3 tbs butter
- Step 1 Start by melting the butter.
- Step 2 Mix all the dry ingredients in a mixing bowl and add half of the milk.
- Step 3 Whisk together, and add 1 egg at a time.
- Step 4 Add the rest of the milk and melted butter.
- Step 5 Let it rest for 5 minutes.
- Step 6 Heat up the pancake skillet and add a little butter, bake them for about 1-1,5 min on each side.