Swedish Thin Delicate Pancakes
These Swedish pancakes are thin, soft, and slightly sweet, perfect for a light breakfast or dessert. Rich with eggs and butter, they pair wonderfully with jam, cream, or yogurt.
Equipment
- 1 nonstick pan small size for easy flipping
- 1 whisk for mixing batter
- 1 bowl to prepare batter
Ingredients
- 3 eggs
- 1½ cups whole milk plus up to ¼ cup extra if needed
- 1 cup all-purpose flour
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- Lingonberry or blueberry jam for serving
- Plain yogurt for serving
- Whipped cream or heavy cream for serving
Instructions
- In a bowl, whisk together eggs and milk until combined.
- Add flour, sugar, and salt to the egg mixture and whisk until smooth and thin.
- Stir in melted butter and adjust with extra milk if batter is too thick; it should be thin like heavy cream.
- Optional: Let the batter rest for 10 minutes to improve texture.
- Heat a small nonstick pan over medium heat and lightly butter it.
- Pour a small amount of batter into the pan, swirling to spread it into a thin layer.
- Cook the pancake for 1 to 2 minutes until lightly golden on the bottom.
- Flip the pancake and cook for another 30 to 60 seconds until cooked through.
- Repeat the process with the remaining batter, stacking finished pancakes and keeping them warm under foil.
- Fold or roll the pancakes and serve warm with jam, yogurt, or whipped cream.
Notes
- Keep the batter thin for authentic delicate pancakes.
- Use a small pan to make flipping easier.
- Stack cooked pancakes and keep warm under foil.
- Serve with traditional lingonberry jam or your favorite toppings.