Thin Swedish Pancakes

Ingredients

Equipment Needed

• •9 or 10-inch nonstick skillet or crepe pan
• •Thin, flexible spatula
• •Ladle or small measuring cup for portioning batter
• •Fine-mesh sieve for dusting powdered sugar

Instructions

1. 1

   Build the batter

   Crack your eggs into a large mixing bowl and whisk until the yolks and whites become one. Add the milk, melted butter, vanilla, sugar, and salt. Whisk until smooth. Now sift in the flour, whisking as you go to prevent lumps from forming. The batter should be thin, the consistency of heavy cream. If you dip a spoon and lift it, the batter will sheet off in a steady stream rather than glop.

   Room temperature ingredients matter here. Cold eggs and milk create a sluggish batter that won't spread properly in the pan.
2. 2

   Rest the batter

   Cover the bowl and let the batter rest at room temperature for at least thirty minutes. This isn't optional. The flour needs time to hydrate fully, and the gluten needs to relax. Rested batter produces pancakes that are tender and supple. Rushed batter makes pancakes that fight back when you try to roll them.

   The batter can rest refrigerated overnight. Bring it to room temperature and give it a good stir before cooking. It may thicken slightly; thin with a splash of milk if needed.
3. 3

   Heat your pan

   Set a 9 or 10-inch nonstick skillet or well-seasoned crepe pan over medium heat. Let it warm for two full minutes. Add a small pat of butter and swirl it around the entire surface. The butter should foam gently and turn golden at the edges but not brown. If it sizzles violently and darkens immediately, your pan is too hot. Pull it off the heat for thirty seconds.

4. 4

   Pour and swirl

   Lift the pan from the heat and hold it at an angle. Pour about three tablespoons of batter into the center, then immediately rotate your wrist to swirl the batter across the entire bottom of the pan in one fluid motion. Work quickly. The batter sets within seconds. Return the pan to the heat. The pancake should be thin enough to see through in spots, lacy at the edges.

5. 5

   Cook the first side

   Let the pancake cook undisturbed for about forty-five seconds to one minute. Watch the edges. When they begin to look dry and pull away from the pan ever so slightly, and when the surface has lost its wet sheen, you're ready to flip. The underside should be golden with darker spots where the batter pooled thicker. These spots are not mistakes. They're character.

   Your first pancake will likely be imperfect. This is tradition. The pan is still calibrating, and so are you. Feed it to whoever is hovering nearest the stove.
6. 6

   Flip with confidence

   Slide a thin spatula under the pancake and flip it in one decisive motion. Hesitation leads to folded, torn pancakes. The second side needs only fifteen to twenty seconds, just enough to set and develop a few golden spots. It will always be paler than the first. That's correct.

7. 7

   Stack and keep warm

   Slide the finished pancake onto a plate set over a pot of barely simmering water, or into a 200°F oven. Stack them directly on top of each other. The steam between layers keeps them pliable. Continue with the remaining batter, adding a small amount of butter to the pan every third or fourth pancake. Stir the batter occasionally as it tends to settle.

8. 8

   Fill and roll

   To serve, lay a pancake beautiful-side down. Spread a generous stripe of lingonberry preserves down the center, leaving an inch at each end. Roll the pancake into a loose cylinder. Arrange two or three rolls on each plate, dust with powdered sugar through a fine sieve, and serve immediately. Some prefer a dollop of whipped cream alongside. Others want fresh berries scattered over the top. Both are correct.

Chef Tips

• •Lingonberry preserves are traditional and worth seeking out at Scandinavian specialty stores or well-stocked supermarkets. They have a tartness that balances the richness of the pancake. In a pinch, good raspberry jam or even lemon curd will serve.
• •A true Swedish pancake pan is shallow with low, flared sides that make swirling and flipping effortless. If you cook these regularly, the investment is worthwhile. Otherwise, any good nonstick skillet will do the job.
• •For savory pancakes, omit the sugar and vanilla from the batter. Fill with smoked salmon and créme fraîche, or sautéed mushrooms and fresh herbs. The Swedes eat these for dinner as often as breakfast.
• •Children love being put in charge of the filling station. Set out small bowls of preserves, Nutella, fresh berries, and whipped cream. Let them assemble their own.

Advance Preparation

• •The batter can be made the night before and refrigerated. Stir well and bring to room temperature before cooking. Add a splash of milk if it has thickened.
• •Cooked pancakes can be stacked between sheets of wax paper, wrapped tightly, and refrigerated for two days or frozen for a month. Reheat in a dry skillet or briefly in a warm oven.
• •For entertaining, cook all the pancakes ahead, keep them wrapped and warm in a low oven, and let guests fill and roll their own at the table.

Frequently Asked Questions

Nutrition Information

1 serving (about 120g)