Swedish Pancakes

From Cook's Country | October/November 2010
  • Shopping list
  • Print

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.

less

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

  • 2 cups instant flour (see note)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 1/2 cups half-and-half
  • 1 1/2 cups club soda
  • 9 tablespoons unsalted butter, melted and cooled
  • 2 large eggs plus 2 yolks, lightly beaten

Instructions

  1. 1. MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.

    2. COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.

    MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Pancake Primer

Like crepes, our Swedish pancakes are made one at a time.

1. Tilt the hot, buttered skillet and pour in 1/3 cup batter in a slow, steady stream.

2. Swirl the batter to evenly cover the bottom of the skillet. Cook until the pancake appears dry.

3. Loosen the edge with a rubber spatula, grab it, and flip the pancake.

Detail sfs swedishpancakesv2 015 275931
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection