Make your mornings sublime with these Swedish pancakes, filled or topped with some blueberry compote. These pancakes are seriously dopamine-inducing and clearly sets the mood for the day. No matter how my day ensues, if I get to break-my-fast with them, life is good.
Now, what are Swedish pancakes? Swedish pancakes are made of an egg rich thin batter. The batter is cooked in a skillet yielding into thin cakes that are either rolled up or folded. They are of course as the name suggests, from Sweden and something in between American pancakes and French crepes. That “in between” is what I care most about them. No more aiming for fluffy mile high pancakes or paper thin crepes; just these thin, eggy and delicate pancakes. The Swedish pancakes serve as the perfect vehicle for the uber delicious blueberry compote.
The compote is a perfect marriage between blueberries and maple syrup with some zest from a lemon. Traditionally, Swedish pancakes are accompanied with some kind of jam, lingonberry being the most popular. Of course, you can top yours with any kind of fruit, or jam or just some simple maple syrup. But this blueberry compote is my favorite, especially with the tender pancakes.
Swedish pancakes can be prepped ahead of time. You can make the batter the night before you plan to make these and refrigerate it. Don’t forget to take it out 30 minutes before you plan to cook them. The batter has a higher ratio of milk, eggs, and butter to flour, resulting in light and fluffy pancakes. And the best part is, it comes together in a jiffy. I use a blender but the batter can be mixed by hand as well.
If you are tired of the usual routine pancakes, it is time to move on and make these Swedish pancakes. You are surely in for a treat! For those of you who do not believe in breakfast, make them for dessert; they are equally compelling as a sweet after-meal.
Ingredients
| Pancakes | |
|---|---|
 | 1 cup all purpose flour |
| ¼ teaspoon salt |
| 1 tablespoon sugar |
| 3 large eggs |
| 1 ½ cup whole milk plus more if needed to thin the batter |
| 5 tablespoon unsalted butter, melted, plus more to cook the pancakes |
| Powdered sugar to dust over the pancakes(optional) |
| Blueberry compote | |
|---|---|
| 2 cups fresh blueberries |
| ½ cup pure maple syrup |
| 2 tablespoon sugar |
| ½ teaspoon lemon zest |
Instructions
| Pancake | |
|---|---|
| Place the flour, salt, sugar, eggs, milk and cooled melted butter in a food processor or blender and process or blend until you get a smooth batter (Alternatively, whisk everything together in a bowl until thoroughly combined) |
| Let the batter rest for 30 minutes. This will enable the flour to absorb the milk, making the pancakes easier to flip. |
| Melt some butter in a nonstick pan over medium heat ( I use a 10 inch nonstick pan) |
| Pour about ¼ cup batter, then immediately pick up the pan and swirl it to spread the batter into an even layer. Cook for one minute and flip it with a spatula to cook for another minute. The pancake should be light brown on each side. Repeat with the remaining batter, adding more butter to the pan as needed. |
Tip for cooking in a batch: Keep pancakes warm stacked in a baking sheet in a preheated 200 degree F oven while you cook the whole batch.
| Blueberry compote | |
|---|---|
| Put blueberries, syrup and sugar in a pot and bring it to a boil. |
| Cook for about 8-10 minutes until the blueberries start breaking down become mushy and a little bit jammy. This blueberry compote can be made ahead and stored in the refrigerator for upto a week. |
Fold the pancakes and serve with the blueberry compote with a dusting of some powdered sugar.
Swedish pancakes can be stored in the refrigerator for up to 3 to 4 days or stored in the freezer for up to a month. To store, layer the cooled pancakes between parchment paper, wrap tightly with plastic wrap and transfer to a ziploc bag. To serve, heat 3 or 4 stacks of pancakes in a microwave for 15 to 30 seconds or until heated through.
Inspiration: My love for breakfast