1/5 Photos of Real Swedish Pancakes (Pannkakor)
André Grisell's Note:
This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good. Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.
My Private Note
Units: US | Metric
- 1Mix eggs, flour and salt.
- 2Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
- 3In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
- 4Roll or stack them on a serving plate. Keep warm.
- 5Serve hot, preferably with whipped cream and jam.
- 6(Leftovers can be reheated or served cold with the same accessories).
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Nutritional Facts for Real Swedish Pancakes (Pannkakor)
Serving Size: 1 (216 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 260.8
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 4.4 g
- Cholesterol 114.3 mg
- Sodium 692.3 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 4.0 g
- Sugars 0.2 g
- Protein 13.1 g