Swedish Pancakes (Pannkakor)
Thin, delicate Swedish pancakes cooked golden and rolled or folded around lingonberry jam and a dusting of powdered sugar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Swedish Pancakes (Pannkakor) to your week, check it against your household's allergens, and build the shopping list automatically.