After living for about 14 months in a small Swedish village in the Central Valley of California shortly after college, I fell in love with the tender, eggy Swedish pancakes featured on just about every breakfast menu. It took me years and many attempts to develop a recipe that replicated them. They became a family favorite, often requested by my oldest son, Brady.
Later, as a brunch chef here in Alaska, I was sure to put my Swedish Pancakes on the menu. I like to serve these with lots of confectioners’ sugar and bright, freshly squeezed lemon. However, if you can get your hands on some traditional lingonberry jam, serve that alongside as well with a dollop of sour cream.
- Yield: 9
- 5 eggs
- 1¼ cups milk
- 3 tablespoons sour cream
- 1¼ cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 teaspoons neutral-flavored oil, such as vegetable oil + additional as needed
- 1 lemon, quartered
- 4 tablespoons butter, melted
- Confectioners’ sugar
- In a blender, combine the eggs, milk, and sour cream. Blend until smooth. Add the flour, sugar, and salt and blend until completely smooth. The batter will be thin and pourable.
- In a medium skillet, heat the oil over medium heat. When the pan and oil are hot, pour ¼ to ⅓ cup of the batter onto the center of the pan. Quickly but gently lift and swirl the pan to spread the batter to the edges. Cook for 60 to 90 seconds, or until the bottom is set. Turn and cook for 30 to 60 seconds, or until the other side sets up and golden flecks can be seen. Using a spatula, fold the pancake in half and in half again to make a triangle. Set the pancake aside and repeat with the remaining batter, oiling the pan again between pancakes as needed.
- When ready to serve, lay 3 pancakes on each plate. Drizzle generously with fresh lemon juice and melted butter, then dust liberally with confectioners’ sugar. Serve promptly with more lemon wedges, melted butter, and confectioners’ sugar on the side.