How about another Swedish recipe? This was another recipe loved by the fam, even my picky youngest! Miracle indeed. He’s loved everything Swedish I have made so far, maybe that Swedish blood flows strong in him!
So, these pancakes are like crepes. The batter is a little different, they are smaller, and a little more thick. I am saying this from what I have read online of course, as I have never personally been to Sweden. I will someday though. I’m determined now. From what I understand, these are called Pannkakor. Again, I can’t vouch for this, but this is what I’ve read.
Traditionally these are served with a ligonberry jam, but I didn’t have any. I subbed in a blueberry sauce instead. It was just as delicious. So, this is where I started. Bring 2 cups of blueberries (fresh or frozen) and 1/4 cup fresh lemon juice to pan and bring to a boil over medium heat. This sauce will cook, reduce and sweeten. If you would like even more sweet, add in some type of sweetener while it is cooking. Mine took about 10 minutes to reduce and thicken. Make sure and stir occasionally as it can burn fairly easily.
Next, mix your sweetened cream. Add you cream cheese, heavy cream, vanilla and powdered sugar to bowl. Mix until light and fluffy, about 3-5 minutes.
Now, finally on to the pannkakor ( I feel so Swedish saying that). Mix you flour and salt in small bowl and set aside. In another slightly larger bowl, mix the milk, heavy cream, and eggs. Mix well. Add butter to the milk mixture, and mix well. Combine wet and dry and mix until pretty smooth.
Heat nonstick skillet over medium heat. Once heated, spread with a little butter. Pour in 1/4 cup batter. Swirl slightly until the pancake is about 5 inches, and about 1/16 inch thick. Let it cook to golden brown, then flip. Cook the other side the same.
Serve with the sweetened cream and blueberries. If you like, you can also serve with other berry sauces, whip cream, ice cream etc.
Now, sit back and enjoy. You deserve it!
Swedish Pancakes- Pannkakor
- 3 cups frozen or fresh berries
- 1 tablespoons lemon juice
- 1 tablespoons sugar It doesn't seem like much sugar, but the sauce sweetens as it reduces and thickens.
Sweetened cream cheese
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar this is a variable, if you need it a little more sweet or less sweet, add more or less.
- 1 teaspoon vanilla
Swedish pancake batter
- 1 1/2 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 2 cups milk you can use milk of choice here. I used a 2%, but you could also use whole or even almond.
- 1/4 cup heavy cream If you are looking for lower calorie, exchange this for milk instead.
- 2 eggs
- 2 tablespoon melted butter or oil You can use either here, but I think butter tastes so much better!
- I started by making my berry sauce. So combine the berries in pan with sugar, salt and lemon juice. Cook over medium heat, stirring occasionally until it starts to reduce and thicken. Set aside to cool.In a small-ish bowl, combine the cream cheese, powdered sugar and vanilla. Mix on high speed until fluffy. Set aside. Now, for the batter mix the flour and salt in small bowl and set aside. In another bowl, mix milk, heavy cream and eggs. Mix well. Add in butter and mix again. Combine the wet and dry. Mix well.Heat nonstick pan over medium heat. Butte the pan lightly. Pour in 1/4 cup batter. They are smaller than crepes, so it should spread to about 5 inches, swirl the pan if you need to so it is that size. Check the video if these instructions are confusing. Once it is golden brown, flip. cook the other side until golden brown as well. Serve with the sweetened cream and blueberry sauce. You could also serve it with whipped cream as well. Now, sit back and enjoy. You definitely deserve it!