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Wednesday, February 18, 2004

Easiest Swedish Pancakes Recipe

Swedish Pancakes
Going to Ikea is an all day affair. Or at least a several hour affair. No in-and-out at Ikea. The store is big and those nifty Swedes have found a way to make you go through just about every department, no matter what you've come to shop for. Also you are bound to purchase at least one thing you had no idea you needed. For me these purchases sometimes take the form of Swedish food, either in the strategically placed Cafe or the comestibles department. Ikea makes all the food of the 50's seems hip again. Yes, they have funky TV trays. And Swedish meatballs. So why NOT make some Swedish pancakes? (as those jars of ligonberries just seem to be suggesting).

This past weekend I looked all over for Swedish pancake recipes and I found that while I am used to making little half-dollar sized pancakes some recipes actually seem to suggest that 10-inch crepe-style pancakes are traditional as well. Sometimes what appeals to me most is the simplicity of a recipe and when the same formula started coming up in recipe after recipe I knew I was on to something. This is the easiest formula and it works just great. I hope it may inspire you to make some Swedish pancakes with lingonberries too.

A few notes:
The butter will really enhance the flavor of the pancakes and you don't use that much, so don't use cooking spray this time. Unlike crepe batter, there is no need to wait and let the batter rest with this recipe. Feel free to make a full pan-sized or little mini pancakes as you choose. If you make them large as I did, you may want to serve them folded in quarters. By the way, the first pancake is always a gift to the gods, so just sacrifice it. Oh, and if you want to try to fuss it up a bit, you could add cardamom to the batter or not. Either way be sure to serve with ligonberries available, well, you-know-where.

Easiest Swedish Pancake Recipe Ever
Makes about 16 crepe style pancakes, serves 4 people


3 eggs or "fake" eggs, egg replacement product
2 cups milk, any kinds, even non-fat is fine
1 cup flour
pinch of salt
2 pinches of sugar
dash of ground cardamom (optional)


Put the eggs, milk, sugar and salt in the blender and blend away. After 10 seconds, with the blender still running spoon in the flour one heaping tablespoon at a time until full blended. Let batter rest for an hour.

Heat a non-stick pan over medium heat. melt a little butter in the pan. When the butter is bubbling, pour in the least amount of batter you need to make a thin pancake. The amount will vary depending upon how large your pan and pancakes are. Cook on one side until it holds together and begins to "freckle" with brown spots, then flip and cook for a few more seconds and serve or keep on a plate in the oven until ready to serve.