Swedish Pancakes (Pannkakor)

Name: Swedish Pancakes (Pannkakor)
Total time: 30 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 1 1/4 cups all-purpose flour; 3 large eggs; 2 1/2 cups whole milk; 2 tbsp granulated sugar; 1/4 tsp salt; 3 tbsp unsalted butter, melted (plus more for the pan); 1/2 cup lingonberry jam, for serving

Thin, delicate Swedish pancakes cooked golden and rolled or folded around lingonberry jam and a dusting of powdered sugar.

30 minutes

Serves 4

Breakfast

Contains common allergens

Egg Dairy Wheat

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Instructions

5 steps

1
Whisk the flour, sugar, and salt together, then beat in the eggs and about half the milk until you have a smooth, lump-free paste.

2
Whisk in the remaining milk and the melted butter until the batter is thin and pourable, then let it rest for 10 minutes so the flour hydrates and the pancakes turn out tender.
3
Heat a nonstick or well-seasoned skillet over medium heat and brush lightly with butter, then pour in about 1/4 cup of batter and immediately swirl the pan to coat the bottom in a thin, even layer.
4
Cook for about 1 minute until the edges lift and the underside is golden, then flip and cook the second side for 30 seconds more.
5
Slide each pancake onto a plate and continue with the rest, stacking them as you go, then spread with lingonberry jam, roll up, and dust with powdered sugar to serve.

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