Our family recipe for light and creamy Swedish Pancakes. They’re fast and easy to make and perfect for breakfast or brunch. Swedish pancakes are thicker than a French crepe but thinner than an American pancake. They don’t get soggy and are perfect for rolling – we love to tuck a piece of bacon in the middle and roll it up. You can serve them American style with maple syrup or Swedish style with lingonberries, lemon juice, and a little dash of powdered sugar.
Swedish Pancakes - Our Family Recipe
- 2 cups milk
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup flour
- Mix all the ingredients in a blender and blend until the flour lumps have incorporated. The batter should be the consistency of melted ice-cream - not as thick as an American pancake batter, but thinner than a French crepe batter. If you coat the batter on the back of a spoon and you run your finger down through it, the batter should separate. Add a bit more additional flour if needed to thicken, or a little milk if needed to thin it. Heat a griddle to medium to medium-high and pour out 6 inch round pancakes. They're ready to flip when the batter turns a bit yellow and bubbles develop on the surface. Carefully but with confidence flip it over and cook briefly on the other side. After flipping, the 2nd side will cook quickly. Serve with maple syrup and butter for an American twist - or Swedish style with lingonberries or lingonberry jam, a squeeze of lemon juice, and dusted powdered sugar.