We live in Minnesota and like any good half-Swedish half- Venezuelan family, we love our Swedish pancakes! For breakfast or for dinner!
Some nights, a traditional dinner just doesn’t happen. And tonight is one of those nights.
Today was spent in PJs, playing and reading in front of the fireplace, sucking down hot drinks.With all-day thunderstorms, grey skies and my lingering flu, the last thing I want to do is cook. Basically dinner needs to come together in about 5 minutes.
A day like today deserves a simple comforting dinner that everyone will enjoy. I mean it’s not every day the 3 of us are all cozied up at home in our PJs watching it pour outside.
So in honor of a PJ kind of day, it’s going to be a Swedish Pancake kind of night. A crazy easy meal that is fun, only 5 ingredients and loved by all!
I had my first Swedish pancake made by a true swede, my father in law (aka Farfar). And since I had my first one 4 years ago, I was hooked.
Farfar makes some mean Swedish pancakes. Always thin, always soft and always delicious. And with perfect swedish pancakes, he always offers up everyone’s favorite toppings which is awesome for someone like me who doesn’t have a favorite and loves to try’em all!
- Lingonberry jam and butter. A traditional Swedish topping. If you can’t find the jam at your grocery store, head to Ikea, they always carry it.
- Fruit and whipped cream
- Syrup and butter
- Cinnamon Sugar and butter *the hub’s favorite!
My father-in-law makes his Swedish pancakes the night before and uses a hearty amount of oil in his recipe. I modified mine to be a bit simpler, healthier and faster. A little butter instead of oil and no need to let the batter sit overnight.
Beautifully thin and soft pancakes made with 5 humble ingredients. A perfect way to end a grey cozy day.
Yields About 10 pancakes in a 9-inch pan
- 3 tablespoons butter. melted
- 2 cups milk (whole or 2% work best; almond milk works too)
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Butter or cooking spray to grease pan
- Into a high-powered blender, add in milk and eggs. Blend on medium speed until ingredients are well-mixed, about 20 seconds.
- Add in the melted butter, flour, and salt. Mix everything again for 20 seconds. Make sure to scrape the flour off the sides of the blender and mix again if needed.
- Set a 9-inch frying pan over medium heat. When hot, grease with cooking spray or with a teaspoon of butter and spread evenly.
- Holding the pan slightly off the burner, pour a thin layer of batter into the center of the pan until it's about an inch and a half shy from the bottom edges of the pan. Swirl the pan around to spread the batter. Return the pan to the burner and cook until the edges begin to brown, 1 minute.
- Flip the pancake over using a thin spatula and cook until golden brown on the other side, about 30 more seconds.
- Transfer to a plate and repeat with the rest of the batter. If using a non-stick pan, you don't need to grease it before every pancake.
- Serve up right away as they will be nice and hot.
These can be made on a 9-inch non-stick pan or on a cast iron. Just make sure to grease the cast iron with a bit of oil or butter before your first pancake. Swedish pancakes can be made ahead of time and refrigerated for 3-4 days or frozen for longer. Lastly don't be afraid to get creative with your toppings. Sweet: candied nuts, coconut flakes, yogurt, peanut butter and jelly, jams, ice cream, fruits and honey. Savory: top'em with cooked greens, mushrooms and a fried egg; cream cheese and smoked salmon; cooked spinach and feta; ham and cheese. All yummy for lunch or dinner.