Swedish Pancakes

Being a Mallu(how natives of Kerala, a southern state in India are known outside), we have a long list of breakfast food like idli, dosa, appam…the list is endless. Pancakes(at least the name) were unknown to me until I moved to the United States. Here it is a common breakfast item. On my search for pancake ideas, I stumbled across these Swedish Pancakes that look quite different from the American pancakes. This pancake reminds me of mutta appam that my mother used to prepare for me and my brother as a teatime snack back in our school days. Those were sweet pancakes which I loved very much. Swedish pancakes are mildly sweet and we pair it with homemade strawberry jam.

Swedish pancakes looks more like a French crepe but are lighter and fluffier than crepes. They are not leavened with baking powder like American pancakes, but still have a very fluffy texture. Though there are slight variations in making it in different countries, the one thing that is common to all is the high ratio of eggs, butter, and milk to flour. This gives a very soft and fluffy texture to these pancakes. Swedish pancakes are traditionally served with (lingonberry/strawberry) jam and whipped cream.

If you are a breakfast person, you believe that it is the most important meal of the day and you should stock up enough to run the whole day with only light meals later, then I would strongly recommend Swedish pancakes for you. Even if you aren’t, you can make it as a teatime snack as I do. It can be served with a topping of your choice (whipped cream, jam, fruits, maple syrup, honey etc.). It just needs blending all the ingredients together in a blender and the pancake tastes delicious!!!

Ingredients: (Yields 11-12, 10″-pancakes)

  1. All Purpose Flour  1 cup (130 gm)
  2. Milk     1 ½  cup  (355 ml)
  3. Sugar   2 tsp
  4. Salt   ¼ tsp
  5. Eggs   4
  6. Butter  3 tbsp (42 gm)
  7. Butter/Ghee(clarified butter) for greasing the pan

Method:

  1. Melt butter and let it cool slightly.
  1. Using a hand mixer/hand whisk, beat eggs and half of milk (¾ cup). (Read tip no:1)
  1. Add flour, sugar, salt and mix well until no lumps of flour remains.
  1. Add melted butter and remaining milk and mix. The final batter has a thin consistency.

  1. Melt butter/ghee (clarified butter) in a pan/griddle under medium heat. Pour 1/3 cup of batter and swirl the pan so that batter spreads evenly in to a thin layer all around. Cook until the sides and bottom browns slightly for about 1 minute. Flip it around and cook the other side for 1 minute just until the batter is set.

  1. Make pancakes with the rest of the batter greasing the pan to prevent sticking.
  2. Serve the pancakes with your desired toppings.

Tips:

  1. This is a very easy to mix batter that can be mixed using a hand whisk/mixer/blender.
  2. If using blender, blend all the ingredients together until smooth instead of following steps 2 to 4.
  3. I used a 10″ steel pan to make pancakes. Keep flame on low to medium flame if you are using steel pan to prevent excessive browning of pancakes.
  4. I made half of the above quantity and got 6 pancakes.