How to Spring Perfect Traditional Swedish Pancakes

How to Spring Perfect Traditional Swedish Pancakes Delicious, fresh and tasty.

Traditional Swedish Pancakes. Powdered sugar, granulated sugar, or lingonberry jam are the traditional ways I know of how to serve Swedish pancakes, but we still prefer a little jam with sour cream in the middle with a smidgen of syrup on the rolled up top! Serve immediately or keep warm while making the remaining pancakes. A favorite food for many people with Swedish heritage is Swedish pancakes.

This is how we make them here in Sweden.

My mother always does them this way, and in every other Swedish family I have visited.

The other recipes I have seen here have little resemblance with the original.

You can cook Traditional Swedish Pancakes using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Traditional Swedish Pancakes

1. You need 3 of Eggs.

2. It’s 2 1/2 cup of Milk.

3. It’s 1 1/4 cup of Flour.

4. You need 1/2 tsp of salt.

5. You need 3 tbsp of butter or margarine.

The pancakes should be thin like crêpes.

It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect).

In a blender, combine the first six ingredients.

Swedish pancakes are also thicker than their French counterparts.

Traditional Swedish Pancakes instructions

1. In large mixing bowl, beat the eggs with half of the milk.

2. Beat in flour and salt until smooth.

3. Stir in the melted butter and remaining milk.

4. Let sit for one hour to thicken properly.

5. Heat a plett pan with small pieces of butter or vegetable oil in the pancake divets.

6. Pour batter into the appropriate divets in your pan and cook over medium heat for 1 to 2 minutes.

7. Use a knife to pry out the pancakes in each divet to flip over and cook the top.

8. Serve or keep warm while cooking another batch.

Of course not so thick and fluffy as American pancakes.

If you will ever have a chance to visit the beautiful Sweden and taste their famous pancakes, don't ever call them crepes or say that it's the same thing.

Swedes consider them as their national dish and there really are differences.

Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam.

Swedish-pancake pans are available at specialty kitchen-supply stores.