Classic Swedish Pancakes
Ingredients
- 3 large eggs
- 1½ cups whole milk plus up to ¼ cup more if needed
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- Optional Toppings
- Fruit jam lingonberry or blueberry
- Plain yogurt
- Whipped cream
- Maple syrup
- Fresh berries
Instructions
- In a blender or mixing bowl, combine the eggs and milk. Blend or whisk for about 30 seconds until lightly frothy.
- Add the flour, melted butter, sugar, and salt. Blend again until the batter is smooth and lump-free.
- Heat a nonstick or well-seasoned skillet over medium heat.
- Pour about ¼ cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter thinly, forming delicate edges.
- Cook for about 1 minute until the bottom is lightly golden. Flip carefully and cook the other side for 15–30 seconds.
- Repeat with remaining batter. Serve warm with your favorite toppings.
Notes
These traditional Swedish pancakes are thin, soft, and buttery with beautiful lacy edges. They are thinner than American pancakes but slightly thicker than crêpes, making them perfect for folding or rolling with sweet toppings.