Swedish Pancakes
Thin Swedish pannkakor made from milk, eggs and flour, served with fruit jam.
Preparation: 10 min · Cooking: 25 min · Total: 55 min · 4 servings
Ingredients
- 200 g plain wheat flour
- 500 ml pasteurized whole milk
- 3 pc large eggs
- 40 g unsalted butter, melted and divided
- 120 g fruit jam
- 0.3 tsp fine salt
Instructions
Measure and prepare
Measure 200 g plain wheat flour, 500 ml whole milk, 3 large eggs, 40 g unsalted butter, ¼ tsp fine salt and 120 g fruit jam. Melt the butter gently and let it cool; reserve 10 g for greasing the pan. Use a whisk, two bowls, a ladle, a spatula and an 18–20 cm non-stick frying pan. Keep the jam separate from the batter.
Mix flour and salt
Whisk the 200 g flour and ¼ tsp salt in a large bowl until evenly mixed. Make a well in the centre for the liquid.
Whisk milk, eggs and butter
In another bowl whisk the 3 eggs with the 500 ml milk until uniform. Whisk in 30 g of the melted, cooled butter; it must not be hot enough to cook the eggs. Wash hands and utensils after handling raw egg, and do not taste the raw batter.
Combine and rest the batter
Gradually whisk the egg-and-milk mixture into the flour until no dry flour remains. The batter should be thin and pourable. Cover and rest for 20 minutes so the flour hydrates; whisk briefly again before cooking. Refrigerate if resting longer than 20 minutes.
Combine without overmixing: 1200 seconds
Heat and grease the pan
Heat the 18–20 cm non-stick pan over medium heat for about 2 minutes. Use a little of the reserved 10 g butter to coat it thinly; save the rest for later batches. A drop of batter should sizzle gently, not darken at once.
Heat and lightly grease the pan: 120 seconds
Cook the first side
Stir the batter, then pour about 60 ml into the pan and immediately tilt to spread it into a thin layer. Cook the first side for 60–90 seconds, until the top loses its wet shine and the edge lifts easily. Slide a spatula beneath and turn once; lower the heat if it browns too quickly.
Cook and turn each thin pancake: 60 seconds
Cook the second side
Cook the second side for 30–60 seconds, until lightly golden and no wet batter remains. If a thermometer can be inserted into a folded pancake, check for at least 71°C in the centre; otherwise continue cooking until fully set. Move to a clean plate, and repeat with the remaining batter, using the reserved butter sparingly between batches. Expect about 12 thin pancakes.
Lightly golden on both sides and fully set with no wet batter; at least 71°C in the centre if measurable.
Finish the second side: 30 seconds
Serve and store safely
Serve warm, about 3 pancakes per person, with the 120 g fruit jam offered separately. These contain wheat/gluten, egg and milk; check the jam label for other allergens. Cover and refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour above 32°C; use within 2 days. Reheat leftovers to 74°C throughout before serving.
Tips
- Whisk the rested batter before each few pancakes; spread promptly to make thin Swedish pannkakor.
Common mistakes
- Do not pour jam into the batter or leave the pan heavily greased; both prevent a thin, even pancake.
Substitutions
- A different fruit jam changes only the topping; keep the wheat flour, milk and egg batter method unchanged.
Storage
Refrigerate covered at 4°C or colder within 2 hours (1 hour above 32°C); use within 2 days.
Reheating
Reheat leftovers in a pan or covered oven until 74°C throughout.
About this recipe
Pannkakor are thin Swedish pan-fried pancakes, commonly served with jam; unlike thick American pancakes, the batter is spread across the pan.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.