Tunna pannkakor, or thin pancakes. These are the pancakes I grew up on. They are amazingly thin and delicate and can be served with an endless variety of toppings. As a kid, I would experiment with different toppings like fresh strawberries, lingonberry jam, strawberry preserves, and even a little whipped cream.
So what is the difference between Swedish pancakes and crêpes?
The liquid content of Swedish pancakes is much higher than crêpes, while crêpes have a higher proportion of eggs and flour. Also crêpes can be sweet or savory, but Swedish pancakes are generally only served with sweet toppings (which is fine with me!).
Thin and light, these classic Swedish pancakes are perfect for any weekend morning.
I made the mistake of placing the batter on the floor while preparing to take pictures. I thought she was asleep, but she must have heard the back door open. Maja never misses an opportunity to chase lizards outside. Oops!
- 1 cup all-purpose flour
- ½ tsp salt
- 2½ cups milk
- 3 eggs
- 4 tbsp butter
- Using a stand mixer and the whisk attachment, combine the flour, salt, and milk at a medium speed until the lumps of flour have disappeared. Then add the eggs, one at a time, and stir until well incorporated. The batter will be much thinner than traditional american pancakes.
- Heat a skillet over medium-high heat and add a little bit of butter to the pan (1/4 tbsp or so). Pour about ⅓ cup of batter into the hot skillet. Tilt the pan so the batter spreads out across the surface evenly. Once the pancake has solidified (it will look dull) and the bottom is a light golden brown, carefully flip the pancake making sure that it lays flat against the pan. Continue cooking the pancake for another 30 seconds to a minute, until the bottom is golden brown. Carefully lift the pancake onto a plate and cover with foil to keep warm and moist.
- Since the flour tends to settle in the batter, mix the batter with a whisk before cooking your next pancake. Serve with your favorite fruit preserves or toppings and enjoy!