Pannkakor - Classic Swedish Pancakes
Made with ease by even Swedish children and so common the recipe can be found on countless bags of flour around the country, there is perhaps no other Swedish dish as well known and beloved as pannkakor, referred to abroad as Swedish pancakes.
- 2½ cups milk
- 1¼ cups flour
- 3 eggs
- ½ tsp salt
- 3 tbl butter, melted
- Mix the flour and salt in a large bowl.
- Add half of the milk and whisk until smooth, then slowly add in the rest of the milk.
- Whisk in the egg, then add the butter and continue whisking until smooth.
- Allow the batter to rest for 20-30 minutes.
- Heat a frying pan over medium on the stovetop.
- Stir the batter well and then pour a thin layer into the pan (about ½ cup), swirling around to coat.
- The batter should make a sizzling sound when it's first poured in, if it doesn't, the pan is not hot enough.
- When the edges of the pancake are curling and the top has gone from shiny to matte, check the bottom of the pancake to see if it's ready to flip.
- Flip the pancake when the color has reached a light golden brown.
- Cook the second side until it also is a light golden brown, then set aside.
- Repeat the steps above until all of the batter is used, making sure to stir the batter before each new pancake is poured as the flour will sink to the bottom otherwise.
- Sprinkle your pancakes with sugar to your liking and serve hot with jam.
Adding several pinches of sugar to the batter will help give the pancakes a nice color. If your pancake is bubbling excessively when you flip it, that means it is too thick, so pour less batter for the next pancake. The first pancake is the most difficult to get right, use this "test pancake" to adjust amount of batter needed and temperature of the pan. Pannkakor are very thin and therefore cool quickly, so they are often eaten as they are ready rather than set aside and served at one. Lingonberry is the traditional topping for pannkakor but these days you could find a variety of toppings, including whipped cream and berries.