🥞 Swedish Pancakes (Thin & Delicate Crepe-Style)
Swedish pancakes are lighter and thinner than American pancakes—soft, slightly eggy, and perfect with jam, berries, or whipped cream.
🧂 Ingredients:
- 2 large eggs
- 1 ¼ cups (300ml) milk
- ¾ cup (95g) all-purpose flour
- 2 tbsp melted butter (plus extra for pan)
- 1 tbsp sugar
- ½ tsp vanilla extract (optional)
- Pinch of salt
👩🍳 Instructions:
1. Make the batter
- Whisk eggs and milk together.
- Add flour, sugar, salt, vanilla, and melted butter.
- Mix until smooth and thin (no lumps).
- Let batter rest for 15–30 minutes for best texture.
2. Cook pancakes
- Heat a nonstick pan over medium heat and lightly butter it.
- Pour a small amount of batter (about ¼ cup).
- Quickly tilt the pan to spread it very thin.
3. Flip
- Cook for about 1–2 minutes until edges lift and bottom is golden.
- Flip and cook another 30–60 seconds.
🍽️ Serving ideas:
Traditional Swedish style:
- Lingonberry jam
- Powdered sugar
- Whipped cream
Other tasty options:
- Fresh strawberries or blueberries
- Nutella or chocolate spread
- Lemon juice + sugar
💡 Tips for perfect Swedish pancakes:
- Batter should be thinner than regular pancake batter
- Resting the batter helps it become silky and easier to spread
- Keep cooked pancakes warm under a towel while finishing the batch
If you want, I can also make:
- A protein high-version
- Or a savory Swedish pancake (with ham & cheese filling)
