Easy Swedish Pancakes
Traditional Swedish thin pancakes.
Ingredients
- 2 eggs
- 2 cups milk (4,8dl)
- 1 cup wheat flour (2,4dl)
- 1 tablespoon melted butter and more for frying. (optional, gives flavor)
- 2 tablespoon sugar
- ¼ teaspoon salt (small pinch)
Instructions
- 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, the two eggs, and mix.
- Pour in the melted butter, make sure it has cooled. The butter is optional.
- Let the batter rest for 20-30 minutes.
- Heat up an 8-10 inch skillet to medium heat. Put some butter; ½-1 tsp, let it melt on the pan. You can brush it with a silicone brush so it gets evenly on the pan.
- Stir your batter and take ¼- ⅓ cup and pour it into the pan. You can give it a whirl if it does not spread out evenly.
- You can turn your pancake when the bottom has some color and the center is set.
- Give your batter a stir between every pancake since the flour sinks to the bottom.
Video
Notes
Serve 2-3 pancakes per person. The batter is easy to make in bigger batches, just double or triple the amounts.
If your batter feels too dense, add in some more milk. Especially if it rests a long time, you can add some liquid, since the flour swells.
Instead of butter, you can use oil for frying.
Full fat, 3,5% is the most flavorful, but you can use non-fat milk also or plant milk.
For extra flavor to sweet pancakes add 1 teaspoon vanilla sugar or some drops of vanilla extract. 1 teaspoon cardamom powder or 1 teaspoon cinnamon are also a great addition.
Nutrition
Serving: 1pancakeCalories: 156kcalCarbohydrates: 20.6gProtein: 6.1gFat: 5.1gSaturated Fat: 2.7gMonounsaturated Fat: 0.4gFiber: 0.8gSugar: 3gCalcium: 91mg
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