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Authentic Swedish Pancakes

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Authentic Swedish Pancakes, or *Svenska pannkakor*, are thin, tender, crepe-like pancakes traditionally served with lingonberry jam and a dusting of powdered sugar. They’re buttery, lightly sweet, and perfect for breakfast, brunch, or dessert.

Ingredients

  • 3 large eggs
  • 1 1/4 cups whole milk
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted (plus more for cooking)
  • Optional toppings: lingonberry jam, whipped cream, fresh berries, powdered sugar

Instructions

  1. In a large bowl, whisk the eggs until lightly beaten.
  2. Add the milk and whisk to combine.
  3. Gradually whisk in the flour, sugar, and salt until the batter is smooth and lump-free.
  4. Stir in the melted butter.
  5. Let the batter rest for 20–30 minutes at room temperature (optional but recommended).
  6. Heat a nonstick or lightly buttered skillet over medium heat.
  7. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom in a thin, even layer.
  8. Cook for 1–2 minutes until the edges look dry and the bottom is golden.
  9. Flip carefully and cook for another 30–60 seconds on the other side.
  10. Remove from pan and repeat with remaining batter, adding more butter to the pan as needed.
  11. Serve warm, rolled or folded, with lingonberry jam and your favorite toppings.

Notes

  • Resting the batter helps improve texture but can be skipped if in a hurry.
  • Use a nonstick or well-seasoned skillet for best results.
  • These pancakes are very thin—handle gently when flipping.
  • For savory versions, omit sugar and serve with cheese, ham, or herbs.
  • Leftovers store well and can be frozen with parchment paper between each pancake.

Nutrition

Find it online: https://thefamilycooking.com/authentic-swedish-pancakes/