Authentic Traditional Swedish Pancakes Recipes

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SWEDISH PANCAKES (PANNKAKOR)



Swedish Pancakes (Pannkakor) image

Swedish pancakes, or pannkakor, are thin and delicate crepes topped with jam and whipped cream.

Provided by Leah Maroney

Categories     Brunch     Breakfast

Time 30m

Yield 6

Number Of Ingredients 13

For the Pancakes
1 cup flour
1/2 teaspoon salt
2 1/2 cups milk
3 eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar
4 tablespoons seltzer
2 tablespoons butter
For the Topping
1/2 cup of strawberry jam
2 tablespoons of water
Optional: Whipped Cream

Steps:

  • Gather the ingredients.
  • In a blender , combine the flour, salt, milk, eggs, sugar, and vanilla extract. Combine on high speed until completely incorporated and a thin batter has formed.
  • Let the pancake batter sit and rest at room temperature for 30 minutes.
  • Whisk in the seltzer and heat up your cast iron or non-stick pan to medium-high heat.
  • Add a little bit of the butter to the pan and spread it around with a silicone or pastry brush to completely coat the pan. Turn the heat down to medium heat.
  • Add enough batter to coat the bottom of the pan completely and swirl it around to completely coat. (The pancakes are very thin so don't pour in too much batter or it will make the pancakes thicker in texture.)
  • Cook for about one minute and then carefully flip with a soft spatula. You can also flip using the pan and a quick handle movement.
  • Cook for another 20 seconds on the second side. Remove from the pan and stack on a plate. You can stack the pancakes on top of each other as they cook. Add a little more butter to the pan before cooking each pancake.
  • Add the strawberry jam to a pan and whisk in the water. Heat the jam until it's hot and slightly thinned.
  • Fold the pancakes into triangles and top with the jam and whipped cream. You can also sprinkle powdered sugar on them if you wish.
  • Serve and enjoy!

Nutrition Facts : Calories 305 kcal, Carbohydrate 48 g, Cholesterol 111 mg, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, Sodium 299 mg, Sugar 27 g, Fat 8 g, ServingSize 12 crepes (serves 6), UnsaturatedFat 0 g

SWEDISH PANCAKES



Swedish Pancakes image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 12 pancakes

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup all-purpose flour
1 3/4 cups whole milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, maple syrup and fresh fruit, for garnish

Steps:

  • Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
  • Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams

TRADITIONAL NORWEGIAN PANCAKE RECIPE



Traditional Norwegian Pancake Recipe image

Traditional and authentic Norwegian pancakes, thin and soft with buttery, crisp edges. Roll them up with butter and blueberry jam, or serve with bacon.

Provided by Terese

Categories     Breakfast

Time 40m

Yield 16

Number Of Ingredients 16

3 cups milk
2 cups flour
3 tablespoons sugar
¾ teaspoon salt
¾ teaspoon vanilla extract
4 eggs
2 tablespoons melted butter
Extra butter for frying
800 ml. milk
300 grams flour
3 tablespoons sugar
¾ teaspoon salt
¾ teaspoon vanilla extract
4 eggs
2 tablespoons melted butter
Extra butter for frying

Steps:

  • Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
  • Add sugar, salt, and vanilla, and whisk into the batter.
  • Add the eggs, and whisk only until blended together.
  • Let sit for 20 minutes.
  • Mix in melted butter.
  • To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
  • Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
  • Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
  • Remove from skillet and keep warm on a plate covered with a towel.
  • Repeat with remaining batter, adding pancakes to the plate to form a stack.
  • Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.
  • Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
  • Add sugar, salt, and vanilla, and whisk into the batter.
  • Add the eggs, and whisk only until blended together.
  • Let sit for 20 minutes.
  • Mix in melted butter.
  • To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
  • Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
  • Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
  • Remove from skillet and keep warm on a plate covered with a towel.
  • Repeat with remaining batter, adding pancakes to the plate to form a stack.
  • Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.

REAL SWEDISH PANCAKES (PANNKAKOR)



Real Swedish Pancakes (Pannkakor) image

This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good. Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.

Provided by Andreacute Grisell

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggs
1 1/4 cups plain wheat flour (not self-raising)
2 1/2 cups milk
1 teaspoon salt
butter (for frying)

Steps:

  • Mix eggs, flour and salt.
  • Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
  • In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
  • Roll or stack them on a serving plate. Keep warm.
  • Serve hot, preferably with whipped cream and jam.
  • (Leftovers can be reheated or served cold with the same accessories).

Nutrition Facts : Calories 260.9, Fat 8.9, SaturatedFat 4.4, Cholesterol 114.3, Sodium 692.4, Carbohydrate 34.3, Fiber 4, Sugar 0.2, Protein 13.1

SWEDISH PANCAKES



Swedish Pancakes image

Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 10

3 large eggs
2 cups milk
1 cup unbleached all-purpose flour
6 tablespoons melted unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Confectioners' sugar, for garnish (optional)
Fruit, such as raspberries, strawberries, or sliced melon, for garnish (optional)
Jam, for garnish (optional)

Steps:

  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
  • Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
  • Serve with confectioners' sugar, fresh fruit, and jam as desired.

RITA'S SWEDISH PANCAKES



Rita's Swedish Pancakes image

Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam. Swedish-pancake pans are available at specialty kitchen-supply stores.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes about sixty 3-inch pancakes

Number Of Ingredients 8

3 large eggs
2 cups milk
1 cup all-purpose flour
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
Confectioners' sugar, for garnish

Steps:

  • In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
  • Heat Swedish-pancake pan over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve warm, garnished with confectioners' sugar.

SWEDISH PANCAKES



Swedish Pancakes image

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 9

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Steps:

  • In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.

TRADITIONAL SWEDISH PANCAKES



Traditional Swedish Pancakes image

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Provided by Leanne

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed

Steps:

  • Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
  • Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g

AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Steps:

  • Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
  • Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
  • Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

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