Swedish pancakes are like a cross between American pancakes and crepes.
In fact, many people compare them to French crepes since they’re both delicate, fluffy, and bursting with flavor.Of course, one big difference between the two is that Swedish pancakes come from Sweden, while French crepes…well, you get the idea.
Ingredients3 eggs
1 1/4 cups milk
3/4 cup all-purpose flour
1 tablespoon white sugar
1/2 teaspoon salt
1 tablespoon butter, or as needed
Method- Grease a griddle or skillet with real butter (not margarine) and set the heat to medium.
- Using a stand or electric mixer, thoroughly whisk the eggs in a medium bowl for 3 to 5 minutes until the mixture is uniformly bright yellow and thick.
- Add the milk and stir to combine.
- In a separate bowl, combine the flour, sugar, and salt. Whisk by hand to ensure even distribution.
- Add the dry mixture to the egg mixture, stirring gently with a spatula until smooth.
- Spoon the batter onto the griddle in tablespoon-sized batches.
- Spread each spoonful until it’s thin and wide, then cook for approximately 1 to 2 minutes or until the bottom turns light brown. Then, flip the pancake and cook for another 1 to 2 minutes until that side is also golden brown.
- Repeat until all the batter is gone.
- Serve with desired toppings, and enjoy!