Swedish Pancakes or in Swedish pannkakor [pannkakoor] are very common in Sweden, it is really a type of bread that gets fried in a frying pan. Traditionally pancakes are eaten on Thursdays in Sweden after you have pea soup. Those pancakes get served with lingonberry and whipped cream.
I grew up with pancakes in Sweden with jam and whipped cream, usually you can find pancakes or waffle stands in Sweden and get fresh pancakes with jam and whipped cream. Those are my favorite but there are many ways of eating your pancakes and many different types of filling.
Here are some filling examples that I enjoy:
Sugar & Cinnamon
Lingonberry
Jam and Whipped cream
Banana, sugar & cinnamon
Apples, sugar & cinnamon
Cream Cheese
Let me know what your favorite filling is.
Swedish Pancakes
Yield: 10 pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
3 eggs
1 ¾ cups flour
3 1/3 cups milk
1 tsp salt
½ tsp sugar
1 tbs vanilla sugar or 1 tsp vanilla extract
2 tbs butter or ghee (for frying)
Directions:
Mix the eggs and a little of the milk. Add the flour, sugar, salt and vanilla. Then add the remainder of the milk.
Warm up the frying pan with a little bit of butter or ghee. Pour in the batter, about 1/2 cup per pancake. Let the pancake stiffen before you turn it and let it become golden brown before it is done. Also stir the batter before you pour the next batter to make sure the flour isn’t sitting at the bottom.
Use one of the following fillings and then roll your pancake and enjoy.
Sugar & Cinnamon
Lingonberry
Jam and Whipped cream
Banana, sugar & cinnamon
Apples, sugar & cinnamon
Cream Cheese
Dan says
March 9, 2010 at 7:59 pmHi, Ewa. I have enjoyed Swedish pancakes since my childhood (though I am not sure how they differ from classic French crepes, any ideas?). Funny, I just posted about a pancake (which we called “German,” while I was growing up), which we always ate with lingonberries:
http://islandeat.wordpress.com/2010/03/07/the-easiest-and-most-impressive-brunch-dish-david-eyre%E2%80%99s-pancake/
So I’d choose your option of lingonberries with whipped cream!
Thanks,
Dan
Delishhh replied: — March 10th, 2010 @ 8:32 pm
Dan, I checked out your blog and it is great, thanks for sharing. I actaully do not know what the difference is between crepes and swedish pancakes. I tried to look it up and some folks said the sugar, some said the thickness. In Sweden we usually eat them for desert and not main course. Stop by again.
Kara says
March 10, 2010 at 10:10 pmThanks so much for stopping by my blog today. I can’t wait to try your recipe for Swedish pancakes, it looks delicious!!
Delishhh replied: — March 10th, 2010 @ 10:39 pm
Kara, Oh you are so welcome. I was just at your site again and you have some fabulour baked goods. I will have to try one out and report back.
Chris says
March 11, 2010 at 7:19 amHi! Thanks for stopping by my blog. Your recipe for swedish pancakes is very similar to mine but with more milk and more flour – I’ll have to try yours some time! My recipe came from my brother-in-law who is from Denmark.
Lisa says
April 11, 2010 at 10:44 pmThese are great too! I like the banana filling. I made a banana rum topping with coconut for some American style pancakes not long ago. I made a German pancake recently too. Pancakes are a great comfort food in any style.
Delishhh replied: — April 12th, 2010 @ 9:14 am
Hi, yeah pancakes are a tough one. I think Swedish panckaes with jam and whipped cream is still my favorite. Thanks for visiting. I love your blog too, very clean and looks great.
Susan Callaghan says
September 10, 2010 at 3:50 pmHey,
Wow yummy… This made me very hungry. The banana one sounds lovely .. all off them acctually do, will def try this. Thanks for comment about Swedish Meatballs .. wouldnt have found this amazing blog without it. Yum again.
x
Delishhh replied: — September 15th, 2010 @ 8:09 pm
Susan – Thanks for coming by. Yeah you should make the pancakes. Let me know how it goes.
Susan Callaghan says
September 16, 2010 at 7:12 amMade the pancakes the next morning and they were the first pancakes that acctually turned out well =] they were amaaazing! had them with apple cinnemon and sugar. Best breakfast ever. xx
Delishhh replied: — September 20th, 2010 @ 6:58 pm
Susan – You have no idea how excited i was reading this! I am so glad someone get pleasure from making and eating my recipes. Thanks so much for sharing. Hope for you to stop by soon again.
Clara Edman says
November 25, 2012 at 11:02 amHi Ewa,
Yeah, I remember that split pea soup. Can’t stand it. And we had it almost every Thursday, until my mother started to make vegetable soups instead, which we all liked. She would also vary the pancakes by sometimes baking them or make “silver dollar” pancakes. Personally I prefer them with cloudberries (hjortron. We would go picking them every year and she would preserve them. They are absolutely the best. Right now there is a critical shortage of the preserve due to a bad cloudberry year. And I miss them.
Delishhh replied: — November 25th, 2012 @ 9:04 pm
Clara – thank you for your comment. I wish i could get hjorton here – sometimes at IKEA but that is it!
Mark says
April 21, 2016 at 12:39 amDelicious! I doubled the recipe. Rather than using 2 eggs, I used 1 egg and 1 white. I also let the batter rest, but only for about 10 minutes – I couldn’t wait any longer to cook these babies up! Edit: no matter how many times I’ve made this recipe, it always turns out perfect. ?
Felix says
May 3, 2016 at 11:38 pmI’m terrible with breads but this worked very well for me. I cut the recipe in half to make 1 loaf, using about 2 1/4 cups of flour before it wouldn’t take any more. Very easy with great results. Made some great garlic bread! ?