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.

• Total Time: 18 mins
• Prep Time: 3 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 eggs
• 1 1/4 cups plain wheat flour (not self-raising)
• 2 1/2 cups milk
• 1 teaspoon salt
• butter (for frying)

Directions:

1. Mix eggs, flour and salt.
2. Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
3. In 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.
4. Roll or stack them on a serving plate. Keep warm.
5. Serve hot, preferably with whipped cream and jam.
6. (Leftovers can be reheated or served cold with the same accessories).

Reviews

[Shawna in Seattle]

In defense of Andre's recipe....this was the second recipe that I tried this morning to satisfy my swedish husband's craving for Swedish Pancakes. The first recipe, even I knew, was completely off. They weren't thin rather slightly puffy. My husband looked at them and said, "Nope". I then found Andre's recipe on the internet. After tasting them, my husband said , "Bingo!"

[Bergy]

Excellent recipe, just like I have always made them. You didn't mention that the traditional way to serve them is sprinkled with granulated sugar MM they melt in your mouth. I would diagree that the other recipes on Zaar do not resemble the original. Every country and every recipe has many variations and some of the others are very good too. I have cut back the luxury of frying them in butter (it is best) and I have cut out the whipped cream too. Love to serve them with fresh berries and lite sour cream. My guests thank you Andre as do I

[lena olafsson]

Well, I must say that I too am from sweden and in the south we have a differnt way of making them. We add the butter to the batter along with suger, more of a crepe style we also add a little nutmeg or allspice. Still use the berries on top.Served with some thick sliced bacon.You are not making consideration for regional differences.