Pannkakor – Swedish Pancakes

What is pannkakor your ask? Its Swedish pancakes. These delicious, creamy pancakes are almost a cross between a custardy pancake and a crepe. Don’t be confused. These are not Norwegian pancakes (pannekaken). Those are thinner and much more like crepes. The Swedish pancake is thicker, soft and creamy inside. And they are so easy to make!

Lingonberry jam is traditionally served with pannkakor. Sometimes powdered sugar is sifted on top. The jam is not easy to find. I bought mine at Ikea. You could substitute a blueberry or red currant jam, but the flavors are different.

Are you ready for a treat?

Making Pannkakor –

Melt 1 Tablespoon of the butter and put it in a blender with all the other ingredients. Blend until foamy.

Melt some butter in a heavy skillet, about 1/2 teaspoon, on medium heat. Pour a small puddle of batter into the center and roll the pan around to cover the entire bottom. Cook about 1 to 2 minutes. You’ll see it start to set up.

Carefully lift and turn and cook another minute on the other side.

The pancakes will be soft. I used a 12 inch skillet so the pannkakor are pretty big. Gently roll them

(I cut mine in half at this point) and keep them on a plate in the oven to keep them warm.

Continue cooking using about 1/2 teaspoon of butter for each pancake.

When they are finished, serve with some sugar (granulated or powdered) and some lingonberry jam. You won’t need anything else. These are so good you’ll eat several!!

Enjoy.

© Copyright 2019 The Lazy Gastronome

5 from 3 votes

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Pannkakor - Swedish Pancakes

A rich, creamy crepe like pancake covered in jam.

Course: Breakfast, brunch, Snack

Cuisine: Swedish

Keyword: crepe, jam, lingonberry, pancake

Servings: 6 pancakes

Author: HelenFern

Ingredients

• 2 Tablespoons butter
• 4 large eggs
• 3/4 cup all-purpose flour
• 1-1/2 cup milk whole milk is best
• 1/4 teaspoon salt
• 1 Tablespoon sugar

Instructions

1. Melt 1 Tablespoon of the butter and put it in a blender with all the other ingredients. Blend until foamy.

2. Melt some butter in a heavy skillet, about 1/2 teaspoon, on medium heat. Pour a small puddle of batter into the center and roll the pan around to cover the entire bottom. Cook about 1 to 2 minutes. You'll see it start to set up. Carefully lift and turn and cook another minute on the other side. 

3. The pancakes will be soft. I used a 12 inch skillet so the pannkakor are pretty big. Gently roll them (I cut mine in half at this point) and keep them on a plate in the oven to keep them warm. 

4. Continue cooking using about 1/2 teaspoon of butter for each pancake. When they are finished, serve with some sugar (granulated or powdered) and some lingonberry jam. You won't need anything else. These are so good you'll eat several!!

Leave me a comment – I’d love to hear your thoughts!