Swedish Pancakes

Name: Swedish Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 large eggs; 1 ¼ cups milk (at room temperature); ¾ cup all-purpose flour; 1 tablespoon granulated sugar; ½ teaspoon kosher salt; 2 tablespoons unsalted butter (melted and cooled to room temperature, plus additional for cooking the pancakes); Plain greek yogurt (or sour cream); Lingonberry jam (or blueberry jam); Sweetened whipped cream

These homemade Swedish pancakes are thin, tender, and quick to make. Serve with yogurt, jam, and whipped cream for an easy brunch!

⏱️ 15 min 🔪 Prep: 5 min 🔥 Cook: 10 min 📊 Easy 👁️ 2 views

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Foto: Well Plated

Ingredients

10 servings

3 large eggs
1 ¼ cups milk (at room temperature)
¾ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
2 tablespoons unsalted butter (melted and cooled to room temperature, plus additional for cooking the pancakes)
Plain greek yogurt (or sour cream)
Lingonberry jam (or blueberry jam)
Sweetened whipped cream

Steps

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes. They should be pale yellow and fluffy.
Mix in the milk. Once combined mix in the flour, butter, sugar, and salt. If the butter re-solidifies, transfer the batter to a microwave safe bowl and BRIEFLY heat it in 10 second bursts to remelt it.
Heat a large nonstick skillet over medium heat. Once the skillet is hot, add a little butter so the pancakes do not stick. Drop in the batter by a 1/4 cupful and immediately tilt and swirl the pan to create a lacy edge.
Cook on the first side until golden, 1 to 2 minutes, then flip and cook on the other side for 1 minute more. Repeat with the remaining pancakes. Serve immediately with yogurt (or sour cream), jam, and whipped cream.