Swedish Pancakes


– Wheat Flour – Full fat milk.  – Sugar.  – Eggs.  – Salt.  – Melted butter.

What are Swedish pancakes like?

– Swedish pancakes are thin, crepe like – Batter has no baking powder – Batter is thin, has more milk in it than American ones. – The batter needs to rest and can not be fried immediately – Pancakes are rolled or folded


– Put the flour, salt and sugar in a big bowl. – Add in half of the milk. Mix it to a smooth batter with a whisk.


– Add the rest of the milk and the two eggs, whisk the batter for a moment so that everything combine together. – Pour in the melted butter.


  – Let the batter rest for 20-30 minutes. 


– Heat up an 8-10 inch skillet to medium heat.  – You can turn your pancake when the bottom has some color and the center is set.


Whipped cream Berry jam Sprinkled sugar Fresh berries

Other sweet toppings

– Ice cream – Cottage cheese and jam – Heavy Joghurt, honey and nuts – Rhubarb or apple jam – Lemon cream cheese – Maple syrup – Nutella – Berry compote – Lemon juice and sprinkled sugar – Fresh fruit 

Savory fillings

Skagenröra, a shrimp salad made of shrimps, mayo, onion, and dill. This is served cold with the pancakes. A Salmon filling can be made from smoked salmon, Creme Fraiche or mayonnaise, lemon pepper, and fresh dill. .