Swedish Pancakes
Thin, delicate pancakes served with jam and sour cream—a Swedish breakfast classic that feels fancy but takes just 20 minutes. Lighter than American pancakes, they're crispy-edged and perfect for leisurely mornings.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 8g
Ingredients
- ¾ cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1 tbsp sugar
- ¼ tsp salt
- 2 tbsp butter
- ½ cup each jam and sour cream (or lingonberry jam)
Instructions
- 1
Whisk flour, sugar, and salt together in a large bowl.
- 2
Whisk eggs and milk together in another bowl until well combined.
- 3
Pour egg mixture into flour. Whisk until smooth with no lumps, about 1 minute.
- 4
Let batter rest 5 minutes—it will thicken slightly.
- 5
Melt 0.5 tbsp butter in a 10-inch nonstick skillet over medium-high heat until foaming.
- 6
Pour 1/4 cup batter into the center; immediately tilt and swirl the pan to spread thin.
- 7
Cook 60-90 seconds until the bottom is pale golden and edges curl slightly, then flip.
- 8
Cook the other side 20-30 seconds until set. Transfer to a plate.
- 9
Repeat with remaining batter, adding 0.5 tbsp butter for each pancake.
- 10
Stack pancakes on serving plates. Top with jam and a dollop of sour cream.
Tools you’ll need
- 10-inch nonstick skillet
- large mixing bowl
- medium mixing bowl
- whisk
- spatula
- measuring cups and spoons
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