Swedish Pancakes are a dense, unleavened version of pancakes, similar to a crepe. They are high in protein and lower in sugar and carbohydrates than traditional pancakes and they taste great served with fresh fruit and syrup!
There are a lot of different kinds of pancakes out there. Traditional North American pancakes are fluffy, a little bit sweet, and best served with butter and syrup. Swedish Pancakes have very little in common with them, except for the fact that they are also round. They are dense and thin, unleavened and have more protein and less carbs. I love them both.
I have rarely seen Swedish pancakes on menus where I live, but I first tried them in Rockford IL at a diner. It is apparently a bit of a specialty to that area and a number of restaurants there serve them. My order was one giant pancake, folded into quarters to fit on the plate. I loved it, and started making them at home shortly after that. The texture of these is much different than regular pancakes. These ones are slightly chewy – my daughter describes them as “noodley”, which I would think would be a good thing for her since noodles are her favorite. However, she prefers regular pancakes.
When I make these, I do it in my 10″ non-stick skillet. You could make them bigger, but they might be slightly more difficult to flip. You could also make them smaller, but that would increase cooking time, since you’d be making more pancakes. In any case, you do need to make them in a round skillet with sides because the batter is very thin (like eggnog). If you tried to make them on a griddle, you’d end up with a puddle that would not hold it’s shape and run everywhere.
I love these served with fresh fruit and real maple syrup, but I think they would also be great with your favorite nut butter or chocolate hazelnut spread and sliced bananas.
- 2/3 cup all purpose flour
- 1/4 teaspoon salt
- 1 1/4 cup milk
- 2 large eggs
- 1 Tablespoon unsalted butter, melted (plus more for cooking)
- Whisk together flour and salt in a medium bowl. In a separate large bowl, whisk together the milk, eggs and melted butter. Add the flour mixture to the milk mixture and whisk until smooth. Note that the batter will be thin – it will resemble Egg Nog in color and texture.
- Heat a 10 inch non-stick skillet over medium heat. Lightly butter the skillet (I like to do this buy quickly rubbing the end of a stick of butter around the hot skillet) and pour in enough batter to just coat the bottom of the skillet. Cook until the top is just dry and the bottom is lightly browned, about 4 minutes. Carefully flip the pancake and continue cooking until browned, about 2 more minutes. If the pancakes start to brown too quickly, reduce heat to medium-low. Repeat with remaining batter. Serve with fruit and syrup or powdered sugar.
Swedish Pancakes Nutrition Notes:
The above nutrition information is for three 10 inch pancakes. It does not include any syrup or additional toppings. Eat Swedish Pancakes with a serving of fresh fruit to make a complete meal.