Swedish pancakes with jam and cream
Thin, buttery Swedish pancakes with jam and whipped cream – the go-to Thursday dinner in many family homes.
- 40 minTime
- 37 minHands-on
- 4Portions
- ≈ 18 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 4 dlPlain flour
- 3 mlSalt
- 8 dlMilk
- 4Eggs
- 4 tbspButter, half of it for frying
On the side
- 2 dlLingonberry jam, or strawberry jam
- 2 dlDouble cream, whipped
Method
- Whisk the flour and salt into half the milk to make a smooth batter. Whisk in the rest of the milk and the eggs. Melt half the butter and stir it into the batter.
- Whip the cream until soft and fluffy and keep it cold. Meanwhile the batter gets a short rest, which makes the pancakes more tender.
- Fry thin pancakes in a little butter in a frying pan over medium-high heat, about 1 minute per side, stirring the batter now and then. Stack them on a plate under a lid to keep warm. Two pans halve the time.
- Serve the pancakes warm with jam and whipped cream.
The cost is estimated from Swedish grocery prices.
