Name: Swedish Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 4 large eggs; 2 cups whole milk; 1 cup all-purpose flour; 2 tablespoons melted butter, plus more for cooking; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon ground cardamom (optional, traditional); 1 cup lingonberry jam, for serving; Fresh berries, for serving (optional); Powdered sugar, for dusting; Whipped cream, for serving (optional)

Instructions

Prepare the batter

In a large bowl, whisk together the eggs and milk until well combined. Add the flour, melted butter, sugar, salt, vanilla extract, and cardamom (if using). Whisk until the batter is completely smooth with no lumps. Let the batter rest for 10 minutes.
Heat the pan

Place a 10-inch non-stick skillet or crepe pan over medium heat. Add a small amount of butter and swirl to coat the bottom of the pan.
Cook the pancakes

Pour about 1/4 cup of batter into the center of the hot pan, then immediately tilt and rotate the pan to spread the batter into a thin, even layer covering the bottom of the pan. Cook until the edges start to brown and the top looks set, about 1-2 minutes.
Flip and finish cooking

Carefully flip the pancake using a thin spatula. Cook the other side until golden brown, about 30 seconds to 1 minute. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter to the pan as needed.
Serve the pancakes

Serve the pancakes warm, either folded in quarters or rolled up. Top with lingonberry jam, fresh berries, a dusting of powdered sugar, and/or a dollop of whipped cream as desired.

Swedish Pancakes

Ingredients

Instructions

Nutritional Information