Swedish pancakes are tender, lacy, lovely creations. Finished, the delicate rounds are traditionally folded in thirds and served with lingonberry sauce as a beautiful breakfast or brunch dish. At our house, we’ve updated the presentation, folding the pancakes into little bundles we top with a dollop of sour cream, drizzle of honey, and a sprinkling of fresh red currant berries (tart, bright, dear and easier to find than fresh lingonberries!) This vintage recipe is the real deal and yields a result much more tender than any boxed mix. It makes a very thin batter you spoon onto a buttered griddle or crepe pan. With the stovetop at 250 degrees (medium heat,) it takes about 5 minutes for each cake to set up and fry to perfection. With a little practice and patience, you’ll be well rewarded. Using a ten-inch crepe pan, this batter makes eight large Swedish pancakes.
Swedish Pancakes (Plätter or Tunnpannkakor)August 19, 2021
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