When I was a kid we called Swedish Pancakes “thin pancakes” to differentiate between the regular buttermilk pancakes we were used to and these, thinner ones. We typically ate these as a quick dinner meal rather than for breakfast. It was always a treat to hear, “do you want thin pancakes for dinner?” Yes, yes I do. We weren’t always lucky to have lingonberries around as the grocery stores weren’t as well stocked as they are now and the internet was non-existent. As an adult I truly appreciate the lingonberry flavor with these no fuss, crepe-like beauties. If you can’t find lingonberries a good substitute would be cranberries for their tartness. I order my lingonberries from Al Johnson’s Swedish Restaurant if I can’t find them in the store. I also like this batter bowl with a lid and measurements on the side from Pampered Chef. It makes this a one bowl recipe.
Ingredients for Swedish Pancakes:
2 cups of milk
1 cup of white all-purpose flour
2 tbsp. sugar
dash of salt
Yields about 12 pancakes
Mix all of the ingredients together and then let sit for at least an hour. I make this and leave it overnight if I am going to be busy the next day. Stir well before using.
Heat a skillet or crepe pan on high and melt a small amount of butter in the pan. Once the butter is melted, pour in a small amount of batter and swirl around the pan to the edges. Wait for some bubbles to form. Lift an edge to check on the darkness of the other side. When it becomes loose enough in the pan that you can slide it around, it is ready to be flipped over. The other side should only take a minute or two to be done. The level of darkness is a personal preference and I tend toward a deep brown. The edges are meant to be a little crispy if possible. Think of it as a pancake that is thicker than a crepe but thinner than a traditional pancake.
Serve by flipping onto a pan in a half moon or by rolling into a burrito shape. Add a little butter, lingonberries and some powdered sugar if you are so inclined!