Are you looking for a really great new recipe for your next breakfast or weekend brunch? This Pannkakor Recipe (Swedish Pancakes) is just what you need.
Why Make These Pancakes?
They are really delicious and are the perfect base for a wide variety of fillings. You can go sweet, or you can be savory. It is up to you! I will list some filling options below to give you some ideas.
They are much easier to make than crepes. Swedish pancakes are thin but not nearly as thin as crepes. Don't sweat it if they are a little thicker, that is exactly how they should be!
This batter can be made ahead of time, then when you are ready to serve, start cooking!
- Milk- I used a whole milk in mine, but you can use whatever you like.
- Eggs- Key to a great batter.
- Butter- It is for flavor, but also you need the fat in the recipe. You need the butter for the batter and also for the pan when you are cooking.
- All-purpose flour
- Whole wheat pastry flour- I love to use a blend of whole wheat and all-purpose flour in my cooking and baking. I like whole wheat pastry flour, but you can also use any whole wheat flour you like.
- Salt- just a pinch.
- Granulated sugar- you can leave this out, but I really like a lightly sweetened batter.
- Toppings and fillings- there are a ton of great options out there! I will list some of my favorites below.
How To Make
Mix your batter together. You can do this in a blender, but I like to just use a whisk. Make sure and mix the batter until it is smooth. Mine took about 30 seconds to mix.
I like to let my batter rest for about an hour before cooking them. I realize not every recipe does this, but I like the Pannkakor so much better this way.
You can leave it at room temp for the hour. Make sure and wrap with saran wrap first. If it makes you nervous to leave it at room temperature, you can put it in the fridge.
When they are ready to cook, heat your pan over medium heat. Brush the pan with a little butter and scoop in ⅓ cup of batter. Gently swirl the pan to spread the batter out.
Don't worry about perfection with these. If the shape isn't perfect, they still taste really great. Also, my first ones are never very pretty, it takes a little practice. I cooked mine in a 10-inch pan and the ⅓ cup made pancakes about 8-inches.
When it is bubbly, lift the edge to see if it is golden brown on the underside. When it is, flip and cook the other side.
Remove from pan when it is cooked and golden brown on each side. Repeat the process until all the batter is cooked.
That is it! Fill or top as you like.
While I love to use wheat flour, I understand not everyone does. This recipe is designed to be used with a blend or with 100% all-purpose flour if you prefer.
I used whole wheat pastry flour, it is a lower protein flour and great for this recipe. If you want to use another whole wheat flour you can. Rye, kamut, or other white or red wheat are great too.
If you aren't serving right away, these can be kept in the oven at the lowest temperature you have.
Let me share a few topping and filling ideas. My favorite sweet toppings are a lightly sweetened whipped cream, or cream cheese filling. I like to serve that with fresh berries or preserves. Lingonberries are very traditional and when I can get my hand on the preserves, I will always use them.
You can also use Nutella, fudge sauce, maple syrup, etc. for the sweet. Any type of marmalade, preserves, or even fresh fruit is delicious.
If you want to go savory, there are tons of options here as well. You can use ham and gruyere. Steak, shrimp, or even crab are really yummy.
Sauteed veggies are great for vegetarian options too. There are so many great foods you can fill these with!
They do! I read records of them dating back to the 1500s.
Swedish pancakes are fluffier due to using less flour and more eggs and butter. They are also thicker than crepes, meaning they are easier to make!
I really feel like they are best eaten right away if possible. Or at least within an hour or so.
Pannkakor Recipe (Swedish Pancakes)
- 1 ¾ cups milk
- ¼ cup melted butter Plus more for the pan.
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 2 eggs
- 2 teaspoons granulated sugar
- dash salt that is about ⅛ teaspoon.
- Toppings of choice powdered sugar, whipped cream, fresh berries, preserves of choice.
- Whisk all ingredients until they are smooth, mine took about 45 seconds. Cover and let this sit for about an hour.
- When you are ready to cook, heat your nonstick pan over medium heat. When it is ready, add about a teaspoon of butter to the pan. Swirl so it coats the bottom. I actually like to take a cold stick of butter, open on one, then press it across the bottom of the pan.
- Add in about ⅓-1/2 cup of batter. Swirl the pan right away to thin out the pancake batter. These will cook quickly, so don't walk away. When it is browned on the bottom, gently flip and cook the other side.
- Remove the pancake and finish the rest of the batter.
- Top however you like. I like to brush with a little melted butter and a sprinkle of powdered sugar. Sometimes even some preserves.
- That is it. Now, sit back and enjoy. You deserve it!