Scandinavian Pancakes
Minnesota's strong Swedish and Norwegian heritage is reflected in these delicate, thin pancakes known as Swedish pancakes or "Pannkakor." Unlike thick American flapjacks, these are crepe-like, buttery, and often rolled up with lingonberry jam and a squeeze of fresh lemon. A North Star State tradition.
Equipment Needed
Instructions
Make the batter: In a medium bowl, whisk eggs until well beaten. Add milk, flour, sugar, salt, melted butter, and vanilla. Whisk until completely smooth with no lumps.
Rest the batter: Let batter rest for 15-30 minutes at room temperature. This allows the gluten to relax and creates more tender pancakes.
Heat the pan: Heat a 9-10 inch non-stick or well-seasoned crepe pan over medium heat. Add a small amount of butter and swirl to coat the entire surface.
Pour and swirl: Pour about 1/4 cup of batter into the center of the pan. Immediately tilt and rotate the pan to spread batter in a thin, even layer across the entire surface.
Cook the first side: Cook for about 1-2 minutes until the bottom is lightly golden and the edges begin to lift from the pan. The surface should look set and slightly dry.
Flip carefully: Use a thin spatula to loosen edges, then flip the pancake. Cook the second side for about 30 seconds to 1 minute until golden spots appear.
Keep warm: Stack finished pancakes on a plate and keep warm in a 200°F oven. Add a small pat of butter between each pancake to prevent sticking.
Fill and roll: Spread a thin layer of lingonberry jam down the center of each pancake. Roll up tightly or fold into quarters.
Serve Swedish-style: Arrange rolled pancakes on plates. Dust with powdered sugar, add a pat of butter, and serve with lemon wedges for squeezing. Fresh berries on the side are a nice touch.
💡 Pro Tips & Variations
- Minnesota Swedish heritage: Minnesota has the largest population of Swedish Americans in the US. These pancakes have been a family tradition since the great wave of Scandinavian immigration in the 1800s.
- Lingonberries are essential: Lingonberry jam (available at IKEA or specialty stores) is the traditional pairing. It's tart and cuts through the buttery richness perfectly.
- Lemon squeeze: The squeeze of fresh lemon is not optional for purists - it brightens every bite. Some families use lemon juice and granulated sugar only.
- Thin is the goal: These are meant to be delicate and crepe-like, not fluffy. If yours are too thick, add a splash more milk to the batter.
- Special pan: A Swedish pancake pan (plattlagg) makes 7 small pancakes at once, but a regular non-stick skillet works fine for full-size versions.
- Savory option: While sweet is traditional, these also work with savory fillings like smoked salmon and dill cream cheese.