Swedish Pancakes
Swedish pancakes (pannkakor) are light and delicate pancakes traditionally served in Sweden. Fill them with fruit or cover them with syrup.
Servings: 4 servings
Ingredients
- 3 tablespoons unsalted butter plus more for the pan
- 3 large eggs
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 cups 2% milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cardamom
- Pinch fine sea salt
Instructions
- Melt butter and let cool slightly. Put all ingredients into a blender and blend until smooth, or whisk together in a bowl. The batter will be thinner than a traditional American pancake batter.3 tablespoons unsalted butter, 3 large eggs, 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 1/2 cups 2% milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cardamom, Pinch fine sea salt
- Heat a nonstick pan medium heat. Add 1 teaspoon butter to the pan and swirl to coat (or use spray oil).
- Pour about 1/3 cup of batter into the pan and swirl to coat the bottom of the pan. Cook for 2-3 minutes, until edges are dry and bubbles appear all over the top.
- Carefully slide a spatula under the pancake, flip, and cook the other side for 2-3 minutes, until browned. Remove to a plate and repeat until all the batter is used, adjusting heat and adding additional butter between batches as needed.
- Serve rolled or folded with fruit, chocolate, syrup, nuts, whipped cream, or jam.
