Swedish Pancakes

Classic Swedish flavours! We definitely recommend making them from scratch, so much better! But you can also find ready-made ones in the 'Pastries' section of the food order.

Durability:
3–4 days
Prep time:
10 mins
Cooking time:
30 mins
Total time:
40 mins
Prep and cooking time
40 mins

Ingredients

Servings:
Free of charge
300 ml wheat flour, plain
600 ml long-lasting UHT milk (can be substituted with oat milk)
3 egg
0.5 tsp salt
25 gram butter (for frying and baking)
250 ml lactose-free: whipping cream
salt
3 tblsp sugar
0.5 jar jam (preferably strawberry)

Tips!

Pancakes leftover? They're essentially a crepe, so use for dessert.

Check out:

Crepes with Nutella and Banana
Crepes with Peaches & Mascarpone

Instructions

  1. Whisk the flour into half of the milk until smooth. Then whisk in the remaining milk, eggs, and salt.Let the pancake batter rest for about 10 minutes – it helps the pancakes hold together better.
  2. Heat butter in your larger frying pan. Start by heating the pan on high heat so it gets properly hot.
  3. Pour in batter and swirl around the pan so that it covers the whole pan. Fry thin, nice pancakes. Flip the pancake once it's set, loosened at the edges, and has a golden surface. Add a bit more butter to the pan at regular intervals.
  4. In the meantime. Add sugar and just a pinch of salt to your cream, whip.
  5. Serve with whipped cream and strawberry jam.
Swedish Pancakes