Swedish pancakes

Swedish pancakes

By
From
Encyclopedia of Food and Cookery
Makes
24

This is a famous Swedish dish customarily served with loganberries or fruit conserves. The pancake is extremely light and tender. The basic pancake can be varied by using a choice of flavourings.

Ingredients

Quantity Ingredient
3 eggs
250ml milk
150g plain flour, sifted
190ml cream
90g unsalted butter, melted
1/4 teaspoon salt
oil, for frying

Method

  1. Beat eggs with 125 ml milk for 2–3 minutes. Add flour all at once and beat until mixture is thick and smooth. Beat in remaining milk and cream, then stir in melted butter and salt. Cover and allow to stand for at least 2 hours.
  2. Very lightly grease a pancake pan, place over high heat and when very hot, lower heat and drop in batter in small mounds. Immediately sprinkle surface of each pancake with flavouring, if using (see variations below).
  3. When pancakes begin to set and bubbles appear on surface, carefully lift each one and turn it over. Cook for a further 1–2 minutes to brown other side. Serve as soon as possible.

Variations

  • Sprinkle these onto the batter as soon as it is placed in the pan: chopped mixed glacé peel; crushed almond macaroons or amaretti; chopped toasted almonds; chopped dried apricots, soaked; or grated eating apple, unpeeled.
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