Swedish Pancakes Meet your new Sunday-morning breakfast staple

Swedish Pancakes
If delicate French crepes and fluffy American flapjacks had a baby, it would taste something like this recipe for Swedish pancakes. And there’s no need for syrup, because they’re layered with jam (and absolutely delightful).



1¼ cups all-purpose flour

Pinch of salt

1¾ cups whole milk

6 tablespoons melted butter, cooled slightly

3 eggs, lightly whisked

1 teaspoon pure vanilla extract

2 cups raspberry jam

Confectioners’ sugar, as needed for finishing

Fresh raspberries, as needed for serving

Honey, as needed for serving



1. MAKE THE PANCAKES: In a large bowl, whisk the flour with the salt to combine. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine.

2. Add the liquid ingredients to the flour mixture; whisk until smooth. The batter can be made up to this point and refrigerated, covered, up to overnight (bring to room temperature before using).

3. Heat a medium-size nonstick round skillet over high heat. When it is hot, spray with nonstick spray and then reduce the heat to low.

4. Working one at a time, ladle about ½ cup of batter into the skillet. Swirl the batter around to form a thin, even layer. Cook until evenly golden, 1 to 2 minutes.

5. Flip the pancake and continue cooking for another 30seconds to 1 minute.Transfer the pancake to a plate. Place a piece of parchment or waxed paper on top. (Keep piling them this way as you cook them to prevent the pancakes from sticking together.)

6. To serve, spread 2 teaspoons of jam on top of each pancake. You can either roll them up or stack them like traditional pancakes (see photo). Garnish with confectioners’ sugar, fresh raspberries and a drizzle of honey. A serving is five pancakes.

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