Cooking Lesson #498: Authentic Swedish Pancakes

…from the Perspectives’ Kitchen

How you doin’? This recipe is especially for cousin Betty Anne.
 
Real Swedish Pancakes recipes are usually handed down from mother to daughter. This recipe was given to me by Claes, one of my food clients who lives in Stockholm. He said that this is his grandmother’s recipe who was born on a lantgård (farm) in Sweden. She then passed this authentic recipe to him.
 
You’ll soon discover that kids love them and there are never any leftovers—never, in fact, and they all ask for seconds and thirds so batch-prep accordingly.
 
Spoon a little melted butter over the pancakes and sprinkle with sugar or serve with lingonberry sauce. The pancakes can be made into larger cakes; however, the yield will be smaller. You can also use the batter to make light, delicate crepes.
 
What is the difference between a crepe and a Swedish pancake, you ask? Visually it can be difficult to tell the difference, but once you take a bite it's very apparent. Crepes are denser and chewier due to the amount of flour, less eggs and no butter. Swedish pancakes are lighter and fluffier by using less flour, more eggs and real butter.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  10 to 12 servings (roughly 50 pancakes)
 
Ingredients 
3 large eggs
1-1/4 cups whole milk
3/4 cup all-purpose flour
1-1/4 tablespoons granulated sugar
1/2 teaspoon kosher salt
1 tablespoon butter, or more as needed
Granulated or confectioners’ sugar for finishing
Lemon wedge, whipped cream or lingonberry sauce garnish
 
Directions

1. Beat the eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes.
2. Stir in milk.
3. Sift together flour, sugar and salt in a separate bowl.
4. Add to egg mixture and mix until batter is smooth.
5. Coat a griddle with butter, heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes.
6. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more.
7. Repeat with remaining batter.
8. Roll the pancakes and sprinkle with granulated or confectioners’ sugar.
9. Serve with a lemon wedge, whipped cream and a ramekin of lingonberry sauce.

ChefSecret:  Never use margarine to make this recipe—use real butter.  In fact, never use margarine for any of my recipes except buffalo wing sauce.  The flavor of margarine seems to work well with Frank’s Hot Sauce.  But that’s for another time.

Quip of the Day: “When can a pancake get arrested? When it commits unwaffle activities.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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