Fluffy Swedish Pancakes
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 pancakes
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Calories
322 kcal
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Course
Main Course
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Cuisine
Swedish
Fluffy Swedish Pancakes
Description
This recipe produces about six fluffy Swedish pancakes by combining eggs, whole milk, sugar, all-purpose flour, and salt using a hand mixer. The aeration from beating ingredients contributes to the light pan-cooked batter. Melted butter is incorporated last, enriching the batter and preventing sticking during cooking.
Each pancake is cooked in a thin layer until the bottom is lightly browned, then flipped to cook the other side evenly. The pancakes are thinner than typical American pancakes but have more lift due to the mixing method, resulting in a tender yet mildly crisp exterior.
They are typically served immediately, dusted with powdered sugar and optionally accompanied by fruit, jam, or whipped cream. The delicate texture suits gentle fillings or toppings and can be rolled or folded for easy eating.
For best results, cook pancakes soon after mixing to retain airiness, and consider briefly whipping the batter before cooking each pancake if it stands too long to maintain fluffiness.
Ingredients
- 4 large egg
- 1 1/2 cups milk whole
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 2 tablespoons powdered sugar for dusting
Instructions
- In a medium size mixing bowl, use a hand mixer to beat together eggs, milk, sugar, flour, and salt until smooth.
- While mixing, pour in melted butter until combined.
- Heat a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or butter.
- Pour in the batter in a thin layer, just enough to cover the bottom of the pan. Tilt the pan slightly to swirl the batter around the pan in an even layer.
- Cook until lightly browned on bottom, then flip and cook the other side until lightly browned. Repeat with remaining batter. Makes about 6 pancakes.
- Serve immediately, either rolled or folded, and dusted with powdered sugar. Fruit, jam, and/or whipped cream are all common additions as well.
Notes
- Use a hand mixer to beat ingredients to incorporate air and achieve fluffiness.
- Cook pancakes soon after mixing to preserve light texture; if batter sits, briefly whip before cooking each pancake.
- Serve immediately dusted with powdered sugar, optionally with fruit, jam, or whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 322kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 386mg | 16% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 752IU | 15% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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