Barbara’s Tips On How To Make Swedish Pancakes
Pancakes are, without a doubt, one of the most beloved dishes all over the world including my household.
However, I am always careful not to over-generalize when talking about this food, since pancakes are a very wide term.
I’ve been experimenting with recipes from many countries and found that they can be very different in terms of flavor, texture, and ingredients.
Today, I will be focusing on a Scandinavian delight - Swedish pancakes.
If you've never had them, you should know that they are tender, sweet, and deeply satisfying.
My family has been in love with these ever since our expat neighbor Anna introduced us to them.
To do justice to this delicious dish, I will dedicate an entire article to educate you, and show you in detail how to make Swedish pancakes.
When Anna showed me the recipe, I loved it so much that I even did some research about the history of this food, and here is what I found out.
Swedish pancakes are a traditional recipe, and when I say traditional I mean it is centuries old.
First written record of pancakes in Sweden appears in the 1400s. I’m not sure if this was the same dish as the modern pancake since there were no stove tops and non-stick pans back in the 15th century.
With the advent of wood stoves and frying pans in the later years, pancakes become very popular and remain to be to this very day. Nowadays in Sweden, they are usually eaten as a dessert after split pea soup, another traditional Swedish meal.
Swedish pancakes vs. crepes
To the untrained eye, a Swedish pancake might look just like a crepe.
I do agree that visually there is little difference between the two, but their tastes and textures are very distinct from each other.
Both styles use almost the same ingredients but in different proportions.
- Crepes contain much more flower, fewer eggs and no butter which makes them dense and chewy.
- Swedish pancakes sacrifice the amount of flour in exchange for more eggs while also adding heaps of butter, which makes them more airy, fluffy, and lightweight. Also, the Swedish pancake batter is a lot thicker than the crepe batter but is cooked in the exact same way.
Combining wet and dry ingredients
One of the basic rules for preparing this dish is knowing when and how to combine the wet and dry ingredients that go into it. It might not seem like a big deal, but it can make the end result turn out way differently.
Here's how it works:
- Take the wet ingredients and mix them in one bowl while placing all the dry ingredients in another.
- When they are both mixed well (independently), combine them. By doing this, you ensure the fluffy texture of the pancakes.
Choosing the right pan
When it comes to this factor, a crepe pan will do just fine.
It has a large diameter, and the surface is non-stick which is everything that you need to cook the pancakes properly.
Also, the lip of the pan is short, and this makes it a lot easier to flip the pancake.
Greasing the pan
Even though I recommend a non-stick pan, greasing it up with some butter might not be a bad idea. Keep in mind that this isn’t necessary since there is already butter in the pancake batter and it won’t stick to the pan’s surface, but it makes a difference regarding the flavor.
A buttered pan will give you much juicier pancakes, but in the end, this is a matter a preference.
Try cooking them with and without the added fat and see which result you like more.
To make sure your first batch of turns out well, let’s get into the cooking instructions. Follow the process step by step:
- Crack the eggs into a bowl, and pour the milk and melted butter over them. Mix well either using a hand whisk or an electric mixer. Do not mix more than necessary, since this might make the pancakes a bit tough.
- In another bowl add flour, sugar, and salt. Combine well.
- Add the dry ingredients gradually into the wet ingredients bowl all while mixing. Don’t worry if some lumps start to form; this is not a problem.
- Place the pan over high, medium heat and grease it up with a bit of butter.
- After the pan heats up properly pour in some of the batter. For this recipe, we recommend half a cup of batter for one pancake. This should leave you with eight pancakes in total.
- When the pancake has browned on one side flip it with a thin spatula. Make sure that it is well cooked before flipping because you might tear it otherwise.
- Allow it to cook on for another minute or so and remove from the pan.
Filling and serving are absolutely a matter of personal preference, but to give you the idea of what you can do I will show you three common ways of serving them.
The methods that I’m about present all include fillings, but this is optional. It is perfectly fine to eat them by themselves with no additions if that suits you.
Folded in triangles
- Spread some jam over the pancake, fold it in half and then fold it one more time so that it forms a triangle. Serve alongside fresh fruit or sprinkle with confectioner’s sugar.
- If you like to make thick pancakes, similar to the American ones, you can stack them on top of each other and eat them in this way. Pour with honey, confectioner’s sugar, jam, or serve with fresh berries.
There’s truly nothing better than sharing a delicious pancake breakfast with the family, especially during the colder seasons. If you are a fan of this dish and you wish to switch it up a little bit, then Swedish pancakes are a great place to start. 🙂
They're quick and easy to prepare, can feed a lot of people, and if you have kids, I’m sure that they will love these fluffy and sweet creations.
However, bear in mind that these pancakes might not be the healthiest of meals, and my conscience is telling me to mention this fact.
It’s probably not the best idea to eat them every single day in large amounts, but having a few once in a while will not harm anyone.