Description
Light and thin, Swedish pancakes are similar to crepes and are perfect for breakfast or brunch, often served with lingonberry jam or fresh fruit.
Ingredients
Units
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- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1 3/4 cups milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, melted (plus more for the pan)
Instructions
- In a mixing bowl, whisk together eggs, milk, sugar, salt, and vanilla extract until well combined.
- Gradually add in the flour, whisking to avoid lumps.
- Stir in the melted butter and let the batter rest for 10-15 minutes.
- Preheat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for 1-2 minutes until the edges look dry and the bottom is golden brown, then flip and cook for another 30 seconds.
- Transfer to a plate and repeat with the remaining batter, greasing the pan as needed.
- Serve warm with lingonberry jam, fresh berries, or powdered sugar.
Notes
- Letting the batter rest helps reduce bubbles and improves texture.
- These pancakes can be made ahead and reheated gently in the oven or microwave.
- Try adding a pinch of cardamom for a traditional Swedish flavor twist.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 6g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg