QiMeal
Swedish Pancakes
Swedish Pancakes · ready in 20 min · 4 servings · 320 kcal per serving · easy · 7 ingredients
Thin, tender Swedish pancakes with a delicate eggy flavor and lightly crisp edges, cooked until golden and perfect for rolling with sweet or savory fillings.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- kcal
- 320
- Difficulty
- easy
Ingredients · 4 servings
- 200 gEggs
- 480 gLow-fat milk
- 120 gFlour
- 4 gSalt
- 40 gButter
- 20 gMargarine
- 30 mlVegetable oil
Equipment
stovetop, ladle, mixing bowl, plate, skillet, spatula, whisk
Instructions
- Prep ingredients
Gather eggs, low-fat milk, flour, salt, butter, and margarine, and set out a mixing bowl, whisk, skillet, and spatula.
What to look for: smooth pale mixture
- Beat eggs milk
Beat the eggs with half of the low-fat milk in the mixing bowl until well combined. · 2 min
What to look for: pale and slightly foamy
- Mix dry ingredients
Beat in the flour and salt until the batter is smooth and free of lumps. · 2 min
What to look for: smooth and pourable
- Finish batter
Stir in the melted butter and the remaining low-fat milk until evenly combined. · 1 min
What to look for: silky and thin
- Heat skillet
Heat a skillet over medium heat and lightly grease it with margarine and a little vegetable oil. · 2 min
What to look for: pan surface lightly shimmering
- Cook first side
Pour about one quarter cup of batter onto the skillet for each pancake and cook over medium heat. · 2 min
What to look for: edges set and underside lightly golden
- Flip and serve
Flip the pancakes with a spatula, cook until golden brown, then serve immediately or keep warm while cooking the rest. · 1 min
What to look for: evenly golden on both sides
Nutrition (per serving)
| kcal | 320 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 34 g |
| of which sugars | 6 g |
| Fat | 14 g |
| of which saturated | 7 g |
| Fibre | 1 g |
| Sodium | 420 mg |
Nutri-ScoreC
Allergens
Contains: eggs, gluten, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 1 months
Ingredient substitutions
Eggs
- flax eggs: Let flax mixture thicken before using for structure.
Low-fat milk
- oat milk: Choose unsweetened for best results.
Flour
- gluten-free all-purpose flour: Rest batter to improve texture.
Salt
- fine sea salt: Adjust to taste.
Butter
- clarified butter: Gives richer flavor and higher smoke point.
Margarine
- unsalted butter: Use sparingly for greasing the pan.
