So this week’s recipe for Swedish Pancakes is from a cookbook that my mom actually compiled called “Cabin Cooking”. Its not available online and was made as a fundraiser. The good news is that I’m sharing this recipe with you. Its seriously the most amazing version of Swedish Pancakes that I’ve ever had and my kids are crazy about them. Also, they are quick and easy to make and you probably have everything you need on hand. (Perhaps minus the lingonberries, but try and find them if you can because the tartness of the jam makes these so good!)
2 Cups Flour
2 Cups Milk
4 Tablespoons sugar
1 Teaspoon salt
Butter (for buttering the pan)
Powdered sugar (optional)
Lingonberry Jam (optional but recommended)
or maple syrup
Set your oven to 200 just to keep pancakes warm
You can use a whisk, but I find blitzing the ingredients in my Vitamix makes it perfect — and easy for pouring
Mix all the ingredients (except for butter)
Using a crepe pan or nonstick round pan, heat pan to medium-high butter the pan
Pour in some batter, and swirl to cover the pan in a very thin layer of batter
When the pancake is solidified (no longer wet) – using a spatula loosen it around the edges and then roll the pancake up
Between making each pancake you will need to butter your pan. You might need to adjust the heat as needed.
When all the pancakes are cooked, I like to sift powdered sugar on top.
To serve provide lingonberries or maple syrup with extra powdered sugar.