Swedish Pancakes with Lingonberry Jam and Whipped Cream Recipe
Swedish Pancakes are thin, delicate pancakes with a lacy edge, cooked on the stovetop to a golden perfection. They are traditionally served with tangy plain Greek yogurt or sour cream, sweet lingonberry or blueberry jam, and a dollop of sweetened whipped cream, creating a delightful balance of flavors and textures perfect for breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Swedish
- Diet: Vegetarian
Ingredients
For the Pancakes
- 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)
For Serving
- Plain Greek yogurt (or sour cream)
- Lingonberry jam (or blueberry jam)
- Sweetened whipped cream
Instructions
- Whisk the eggs: In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes until they become pale yellow and fluffy, which helps incorporate air and create light pancakes.
- Combine wet and dry ingredients: Mix in the milk, then gradually add the flour, melted butter, sugar, and kosher salt. If the butter re-solidifies when mixed, transfer the batter to a microwave-safe bowl and briefly heat in 10-second bursts until fully melted, ensuring a smooth batter.
- Prepare the skillet: Heat a large nonstick skillet over medium heat until hot. Add a small amount of butter to prevent sticking and to add flavor to the pancakes.
- Cook the pancakes: Pour about ¼ cup of batter into the skillet and immediately tilt and swirl the pan to spread the batter evenly and create lacy edges. Cook the pancake on the first side for 1 to 2 minutes until golden, then flip carefully and cook on the other side for an additional 1 minute.
- Serve: Repeat the cooking process with the remaining batter. Serve the pancakes warm with plain Greek yogurt (or sour cream), lingonberry or blueberry jam, and a dollop of sweetened whipped cream for the perfect traditional Swedish breakfast treat.
Notes
- Room temperature ingredients help the batter blend together smoothly for tender pancakes.
- Adjust cooking temperature as needed to avoid burning the delicate pancakes.
- Lingonberry jam is traditional, but blueberry jam is a great substitute if unavailable.
- These pancakes are best served immediately but can be kept warm in a low oven (around 200°F) while finishing the batch.
