Swedish pancakes, or pannkakor in Swedish, are elegant, light-as-air pancakes that are thinner and more delicate than their American counterparts. They are extraordinary and simply melt in your mouth! This texture is achieved by separating the egg yolks and egg whites in the preparation. The yolks are incorporated with the sugar while the whites are whisked until stiff and then gently folded into the batter.
Swedish pancakes are traditionally served with a dusting of powdered sugar and a spoonful of tart lingonberry jam. Lingonberries, or lingon in Swedish, grow in abundance throughout the forests of Scandinavia. The small red berries have a tart flavor and are filled with antioxidants and help reduce inflammation in the body. It can be a challenge to find fresh lingonberries in American markets, but frozen berries can be ordered online and lingonberry jam is available in supermarkets. Knowing the health benefits of lingonberries can make you feel good about adding an extra dollop to your Swedish pancakes.
Although we think of pancakes as a breakfast item, in Scandinavia, pancakes are often viewed as dessert and even served on special occasions and holidays. In this case, a scoop of ice cream or dollop of whipped cream can be added.
The pancakes can be stacked or folded for beautiful presentation. Remember these pancakes are small and light, so it is easy to eat several quickly!
- Swedish pancakes:
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1 1/2 cups whole milk
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 large egg whites, beaten stiff
- Oil or butter for pan
- Powdered sugar
- Lingonberry jam
Gather the ingredients.
Separate the eggs, placing yolks and whites in separate bowls.
In bowl of electric mixer, beat the egg yolks with the sugar until thick and lemon-colored.
Next, add the milk alternately with flour and salt to the batter.
In another bowl, beat egg whites until stiff. Gently fold the beaten egg whites into milk mixture until the streaks of white disappear into the batter. Do not overmix or the pancakes will lose their light and airy texture and become dense.
On a large flat griddle over medium, heat some oil or butter until hot and sizzling. Using a 1/3 cup measure, scoop up the batter and pour carefully onto hot griddle. Cook, turning once, until each side is golden brown and cooked through, just a couple minutes per side. Watch the pancakes carefully, as they are delicate and easily burn.
Repeat with the remaining batter, working quickly as the batter will deflate. Serve the pancakes immediately dusted with powdered sugar and topped with lingonberry jam.
Enjoy! (Smaklig måltid in Swedish!)