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Swedish Pancakes

Thin, classic Swedish pancakes. Makes approximately 8–10 pancakes.

Easy
30 min·10 min prep, 20 min cooking
10servings

Batter

Instructions

  1. 1

    Whisk flour and salt with half of the milk until smooth.

    1.25 dl all-purpose flour0.5 tsk salt2.5 dl milk
  2. 2

    Add remaining milk, eggs, and melted butter. Whisk until thin and lump-free.

    1 msk butter, melted2.5 dl milk2 st egg
  3. 3

    Let the batter rest for 10–20 minutes for best results.

Cooking

Instructions

  1. 4

    Heat a frying pan over medium heat and add a small knob of butter.

    1 msk butter, for frying
  2. 5

    Pour a small ladle of batter and swirl the pan to cover the bottom thinly.

  3. 6

    Cook for about 1 minute until the underside is golden.

  4. 7

    Flip and cook for another 30–60 seconds. Stack the pancakes on a plate.

Serving

Instructions

  1. 8

    Serve with strawberry jam and whipped cream, or sugar and a squeeze of lemon. Roll up or fold into quarters.

    1 dl sugar2 dl strawberry jam2 dl whipping cream, whipped1 st lemon