Swedish Pancakes – These pancakes are thicker than crepes, but thinner than American style pancakes. These light pancakes are perfect for a weekend brunch!
I love Swedish Pancakes because I hate traditional restaurant style American pancakes. Those thick and fluffy pancakes that are so thick that the inside of the pancake doesn’t absorb the syrup. The insides are then dry. I always order the silver dollar pancakes whenever I eat out for pancakes. At least those are a little thinner. Whenever I make pancakes, I usually add more milk to the batter to get a thinner pancake, which is usually halfway in between a crepe and an American pancake.
Swedish pancakes don’t have any leavening, which leads to their thin and flat appearance. They are only slightly thicker than a crepe. Instead of syrup, enjoy them the way the Swedes do, with lingonberry jam.
Hope you’ve enjoyed the Swedish exploration this week!
If I’ve put you in the pancake mood, try some of my other pancake recipes – both sweet and savory:
- Scallion Pancakes
- Puerto Rican Cornmeal Pancakes
- Banana Blueberry Multi Grain Pancakes
- Korean Zucchini Pancakes
- Korean Mung Bean Pancakes
- Date Molasses Sourdough Pancakes
- Almond Butter Pancakes
- Pumpkin Pancakes
- Finnish Spinach Pancakes
- Yemeni Semolina Pancakes
- #GlutenFree Banana Pancakes
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 ½ cups milk
- ½ teaspoon ground cardamom
- 1 tablespoon melted butter
- Butter or oil for cooking
- In a large bowl, combine flour, salt and sugar.
- In a small bowl, whisk together the eggs and milk. Add to flour mixture and mix until thoroughly combined.
- Slowly add butter, while whisking constantly.
- Leave batter to rest for 15 minutes.
- Heat a skillet. Melt just enough butter to coat the bottom of the pan.
- Pour ¼ cup of batter for each pancake and rotate pan so it spreads to the edges in a thin layer. Cook until golden brown on both sides.
- Serve with lingonberry or any berry based jam.
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