Swedish Pancakes are thin and eggy pancakes, traditionally served rolled with lingonberry jam. If a crepe and a dutch baby had a baby, I think they’d call it a Swedish Pancake.
- 3 tbsp. melted butter
- 2 c. whole milk
- 3 large eggs
- 1 c. all-purpose unbleached flour
- 1/2 tsp. kosher salt
- lingonberry jam
- plain whole milk yogurt
- pure maple sryup
- In a small saucepan melt butter. Set aside to cool.
- Into a high-powered blender, add in milk and eggs. Blitz on medium speed until mixture has about doubled in size, about 20 seconds.
- Add in the cooled melted butter, flour, and salt. Blitz again for another 10-20 seconds. All the flour should be evenly incorporated. Scrape down sides if necessary and blend again. Set aside.
- Preheat a 10″ non-stick pan on medium-high heat for about 5 minutes. This will give your batter a little time to rest and your pan enough time to get hot.
- Once ready, holding the pan slightly off the burner, pour batter into the center of the pan until it’s about an inch shy of the bottom edge of the pan. Swirl the pan around several times as you would a crepe until the batter stops. Return to the burner and cook until the edges begin to brown, about 1-2 minutes. Using a very thin spatula, carefully peel around the edges and then slide the spatula halfway under the pancake. Flip quickly and allow to finish cooking, about 30 seconds-1 minute.
- Slide off onto a plate. And repeat. Note! It’s not uncommon for the first pancake to flop. Molly calls this a snack cake. Don’t throw it out in anger like me. Snack on it.
- Fill with lingonberry jam and plain yogurt, then top with maple syrup.