Swedish Pancakes [+Video] – Oh Sweet Basil

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swedish pancakes It’s something between a crepe and a pancake. It has a delicate texture and is delicious!

Honestly, I think Swedish pancakes are better than other crepe-like recipes. I said it, I did it, and I pissed the world off.But really, other than Buttermilk Brown Butter Crepes (want to know the recipe?!), these are best breakfast From all over the world. In my humble opinion. Most Swedish pancake recipes only call for milk, but since milk is more full-fat, adding sour cream will give you a special flavor that the states don’t have, but instead you can use all the milk instead. You can also use

A photo of four Swedish pancakes rolled up and arranged side by side on a white plate with diced strawberries on top.

food heritage

I’ve been really intrigued by the idea of ​​learning about our heritage and ancestors lately. There are so many amazing stories that we are learning about. For example, he wrote faith-filled diaries about his trust in God and his love while pulling a wheelbarrow across America and being trapped in a severe snowstorm without food or shoes. wonderful!

Recently, I decided that if I really wanted to get to know someone, I would visit where they live, eat what they eat, and walk where they walk. So I decided I needed a trip to Europe.

solved. I need to go.

In the meantime, I am discovering recipes that my ancestors used. swedish pancakes!

A photo of four rolled Swedish pancakes placed side by side on a white plate with diced strawberries scattered on top.

What are Swedish pancakes?

Swedish pancakes are thin, crepe-like pancakes that are lacy and soft and are traditionally served with lingonberries or lingonberry jam. In fact, it is sometimes called Swedish crepe. You can roll it up, fold it into quarters, and eat it with your favorite toppings.

What is the difference between Swedish pancakes and regular pancakes?

Swedish pancakes are lighter and thinner than regular pancakes, or what we call “American pancakes.” We’re not exactly familiar with the best pancakes on the planet. A closer comparison of the two recipes reveals that Swedish pancakes contain more milk, eggs and butter than flour. Swedish pancake batter is thin and runny, while American pancake batter is very thick and must be spooned onto a frying pan or frying pan.

Are Swedish pancakes the same as crepes?

Similar, but not the same. Swedish pancakes are light and fluffy, so if you add wet ingredients like crepes, they won’t hold up well. The crepe is a little rich and chewy.

Photo of a large empty glass bowl. All the ingredients for Swedish pancakes are in separate bowls around the bowl.

What do you need to make Swedish pancakes?

a swedish pancake recipe It’s pantry friendly so all the ingredients are likely in your fridge or pantry. So there is no excuse not to make this pancake recipe. Ahaha! Warning: Your child may want you to make this every weekend from now on.

  • flour: Ordinary all-purpose flour is enough.
  • baking soda: Acts as a leavening agent that makes pancakes fluffy.
  • milk: Requires full-fat whole milk. The fat in this recipe is the key to getting the right texture and great flavor.
  • sour cream: Adds a little fat to create a rich flavor.
  • egg: Use larger eggs
  • sugar: You can completely control the sweetness of the pancakes here. Use the full amount listed for sweet pancakes, or reduce to 2 teaspoons for less sweet pancakes.
  • butter: I prefer to use unsalted butter, but it’s best to melt the butter.
  • salt: Enhances all flavors

Measurements for each ingredient can be found in the recipe card at the end of this post. This is intended to give an overview of the materials required.

A photo of four rolled Swedish pancakes on a white plate with diced strawberries on top.

How to make Swedish pancakes

  1. mix: Put all the ingredients in a bowl and mix with a whisk to make a dough.
    • pro tips: If you prefer, you can also add all the ingredients to a blender and pulse a few times until combined.
  2. Cook: Grease a crepe pan or nonstick frying pan with butter and pour a small amount of batter into the pan.
  3. flip: When bubbles start to form on the surface of the pancake, flip the pancake and brush it with melted butter.
  4. serve: Turn the pancakes over onto a plate, brush the other side with butter, sprinkle with sugar and squeeze a little fresh lemon juice. Roll it up and eat it!

All of these steps are included in the recipe card below, so keep scrolling for all the recipe details.

How to serve Swedish pancakes

traditional swedish pancakes Top with a little sugar and lemon juice and garnish with lingonberries. Now, since lingonberries are a little hard to find here in Utah (unless you’re planning a trip to IKEA!), we like to top them with diced strawberries.

I’ve heard that some people top it with whipped cream, powdered sugar, maple syrup, or other fresh fruit. Everything seems great to me! Buttermilk syrup (aka divine syrup) also makes a delicious topping. You can keep it simple or add as many features as you want.

The photo on a white plate shows four rolled golden Swedish pancakes, topped with diced strawberries and a silver fork.

Are Swedish pancakes healthy?

Well, can any pancake really be considered healthy? But let’s be honest, Swedish pancakes aren’t horrible. Let’s compare these pancakes with some others and learn more about their nutritional content.

Swedish Pancakes (per pancake): Calories – 108; Fat – 6g; Protein – 3g; Carbs – 11g

Buttermilk Pancakes: Calories – 204; Fat – 6g; Protein – 7g; Carbs – 30g

Dutch Baby Pancakes: Calories – 231; Fat – 13g; Protein – 9g; Carbs – 18g

Finnish Pancakes: Calories – 100; Fat – 4g; Protein – 4g; Carbs – 12g

Therefore, depending on what kind of diet you follow, you can decide for yourself whether it is healthy or not. If you’re on a diet that involves eating a delicious breakfast, this is the recipe for you.

storage tips

store: Swedish pancakes are very delicious when stored in a ziplock bag in the refrigerator. Allow to cool completely before storing. It will be stored for 4-5 days.

Reheating: When eating, warm it up in the microwave for 20 seconds or in a frying pan on the stove.

frozen: These pancakes can also be frozen. If there are any leftovers after cooking, let them cool completely and then stack them in a Ziploc bag with parchment paper in between. Stored for up to 3 months. When ready to eat, remove and thaw in the refrigerator overnight.

A photo of several golden Swedish pancakes arranged side by side on a white plate and topped with diced strawberries.

In all my research, best swedish pancake recipes, they always used full fat or cream for the milk, and I have to say this is the key to the most delicious Swedish pancakes. Our family can’t get enough of these pancakes! A new Saturday morning tradition!

More pancake recipes:

Quantity: 20 -24 pancakes

Preparation time: Five minutes

Cooking time: Ten minutes

total time: 15 minutes

explanation

swedish pancakes It’s something between a crepe and a pancake. It has a delicate texture and is delicious!

Prevent the screen from going dark

  • Combine all ingredients in a bowl and mix.

    1 1/2 cups flour, 1 teaspoon baking soda, 2 cups of milk, 1 cup sour cream, 3 eggs, 3 tablespoons sugar, 4 tablespoons butter, 1 teaspoon salt

  • Grease a crepe pan or nonstick skillet with butter and pour a thin layer of batter into the pan.

  • Flip the pancake when bubbles start to form on the surface. After flipping, brush the top with melted butter.

  • Then flip the pancake onto a plate and brush the other side with butter. Sprinkle with sugar, squeeze fresh lemon on top and roll!

Provided by: 1pancakecalorie: 108kcalcarbohydrates: 11gprotein: 3gfat: 6gSaturated fat: 3gPolyunsaturated fats: 0.4gMonounsaturated fats: 2gTrans fat: 0.1gcholesterol: 40mgsodium: 211mgpotassium: 71mgfiber: 0.3gsugar: 3gVitamin A: 217IUVitamin C: 0.5mgcalcium: 48mgiron: 1mg

author: sweet basil

course: Over 200 popular and easy breakfast recipes

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