Description
These Swedish Pancakes are thin, delicate, and slightly sweet, perfect for a cozy breakfast or brunch. The light batter is cooked to golden perfection, and they’re traditionally served with lingonberry jam, but you can enjoy them with any of your favorite toppings.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cup milk
- 2 tablespoons melted butter, plus more for cooking
Instructions
- Sift Dry Ingredients: In a small bowl, sift together flour, sugar, and salt. Set aside.
- Whisk Eggs: In a medium bowl, whisk eggs with a hand mixer for 4-5 minutes until lemon yellow and slightly thickened. Whisk in milk and melted butter.
- Combine Batter: Add flour mixture to the egg mixture, ¼ cup at a time. Whisk until smooth.
- Cook Pancakes: Melt butter on a skillet over medium heat. Pour about 2 tablespoons of batter onto the skillet.
- Flip and Cook: Cook for about 2 minutes per side, until golden brown.
- Serve: Serve immediately with lingonberry jam or your preferred toppings.
Notes
- Whisking the eggs until thickened is key to light and airy pancakes.
- Adjust the amount of batter per pancake to your desired size.
- Keep cooked pancakes warm in a low oven until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 7g
- Sodium: 703mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 147 mg
