hen people ask me how long I have lived in Sweden, my answer is always the same: as long as I consider pancakes to be a dish! At the beginning (1966) I thought it was strange that the Swedes ate pancakes with lingonberry jam and whipped cream as a dinner dish, for me it was a dessert really, hence my answer.
Not only that, my husband ate crispbread (Knäckebröd) with the pancakes! How can you eat crispy bread with soft bread (the pancakes) I asked? Well, well, nowadays I eat pancakes with jam and whipped cream and top it with Swedish crispbread 😊
In many Swedish homes, pea soup and pancakes are served on Thursdays, old custom that still lives on. I have written about this in previous blogs.
An incredibly simple dish that is both filling and tasty. With the same batter, you can also make oven pancake which is as good if not better!
The recipe below is for 24 pancakes, yes – it sounds a lot but since these are excellent to freeze it is handy! I usually make these when the date on the milk has expired a day or two.
Ingredients for 24 pancakes
7 dl flour
14 dl of milk
2 tablespoons sugar
2 teaspoons of salt
- Whisk eggs, salt, and sugar together in a stand mixer or blender.
- Mix in half of the milk and continue to mix.
- Pour in all the flour and continue whisking for a few more minutes.
- Pour the rest of the milk and mix well.
- Let the batter rest for 10 minutes.
- Heat a pan (I use the iron pan) with a little butter in it. When the butter has melted, brush the whole pan with the melted butter.
- Pour one dl with batter into the pan and lift up and roll around so that the batter covers the bottom of the pan. Wait a minute, turn the pancake when the batter has solidified. The longer you wait, the darker the pancakes will be. Turn it over and let it bake on the other side for a minute.
Continue until you have used all the batter. Keep them warm in the oven.
Serve with lingonberry jam or whipped cream and lingonberry jam.
The most common is lingonberry jam but you can also serve it with other types of jam. It’s a matter of taste.
Serve with lingonberry jam or a mixture of lingonberry jam and whipped cream. Served hot.
Serve with soft butter and sugar. Served hot.
Serve it as a pancake cake which is very popular among Swedish children. Start with a pancake and put on a mixture of lingonberry jam and whipped cream (or other jam you like). Add another layer of pancake and an additional mixture of lingonberry and whipped cream. Continue until you get a cake. Serve cold.
Make half a batch of batter
one package of bacon (about 140 grams)
Oven mold 30 x 35 cm and about 3.5 – 4 cm deep).
Heat the oven to 220 degrees (Celsius).
Oil an oven mold (30 x 35 cm and about 3.5 – 4 cm deep).
Cut the bacon in little stripes. Fry the bacon, you can either use the bacon fat as my husband does (gives more taste) or you let the bacon drain on kitchen towels.
Pour the batter into the oven mold and sprinkle the bacon evenly, place the mold in the oven. When the batter starts to bubble up and has got a little color (about 20 – 25 minutes) lower the heat to 175 degrees (Celsius) and have the mold in the oven for additional 15 – 20 minutes.
Cut into desired pieces and serve hot with lingonberry jam.