QiMeal
Swedish Pancakes
Swedish Pancakes · ready in 20 min · 4 servings · 290 kcal per serving · easy · 7 ingredients
Delicate, golden Swedish pancakes with a tender, buttery texture, cooked thin like crêpes and perfect for rolling or stacking with sweet toppings.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- kcal
- 290
- Difficulty
- easy
Ingredients · 4 servings
- 200 gEggs
- 120 gWheat flour
- 500 gMilk
- 4 gSalt
- 40 gButter
- 200 gWhipped cream (optional)
- 150 gJam (optional)
Equipment
stovetop, mixing bowl, serving plate, skillet, spatula, whisk
Instructions
- Prepare batter base
Gather eggs, wheat flour, salt, milk, and butter, and set out a mixing bowl, whisk, skillet, and spatula. · 2 min
What to look for: Thick, smooth paste
- Mix dry and eggs
Whisk the eggs, wheat flour, and salt together in the mixing bowl until evenly combined with no dry pockets. · 3 min
What to look for: thick and uniform
- Whisk in milk
Gradually whisk in the milk a little at a time until the batter is very thin and completely smooth. · 2 min
What to look for: pourable like crêpe batter
- Cook pancakes
Heat the skillet over medium heat, melt about a teaspoon of butter, add enough batter to coat the pan, and cook until golden on both sides, adding more butter for each pancake. · 15 min
When it is done: Pancake is set through the center and no wet batter remains.
- Stack and keep warm
Transfer cooked pancakes to a serving plate, stacking or rolling them and keeping them warm while finishing the batch. · 2 min
What to look for: soft and pliable
- Serve pancakes
Serve the pancakes hot with whipped cream and jam, or cool and store leftovers to reheat or enjoy cold later. · 1 min
Nutrition (per serving)
| kcal | 290 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 30 g |
| of which sugars | 6 g |
| Fat | 14 g |
| of which saturated | 7 g |
| Fibre | 1 g |
| Sodium | 280 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
Ingredient substitutions
Eggs
- Aquafaba: Whisk lightly before using for best incorporation.
Wheat flour
- All-purpose gluten-free flour blend: Choose a blend suitable for pancakes or crêpes.
Milk
- Lactose-free milk: Texture remains the same as regular milk.
Salt
- Sea salt: Use fine salt for even distribution.
Butter
- Clarified butter: Higher smoke point, ideal for frying.
