Swedish Pancakes

From Cook's Country | October/November 2010

Why this recipe works:

Lighter and more delicate than the American pancake, Swedish pancakes have lacy, buttery edges and a barely custardy middle. They’re made in a special Swedish plett pan that produces silver-dollar-size pancakes. Even if we didn’t have a special pan, we were determined to make our own version… read more

Lighter and more delicate than the American pancake, Swedish pancakes have lacy, buttery edges and a barely custardy middle. They’re made in a special Swedish plett pan that produces silver-dollar-size pancakes. Even if we didn’t have a special pan, we were determined to make our own version of this Scandinavian favorite. Unlike American pancakes, Swedish pancakes contain no baking powder or baking soda. To get a little lift without breaking tradition, we added some club soda to the batter. To avoid a lengthy resting period, we used instant flour in the batter, which dissolved faster than regular flour and required less whisking.

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Makes 15 pancakes, serving 4 to 6

This recipe needs instant flour, such as Wondra or Pillsbury Shake & Blend. Keep the pancakes warm, covered, in a 200-degree oven. Serve with lingonberry jam, as the Swedes do, or your favorite jam.

Ingredients

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