Somewhere between the French crêpe and the American pancake lies the thin, buttery Swedish pancake.
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 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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