Swedish Pancakes

Name: Swedish Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 3 large eggs; 1 ¼ cups milk (at room temperature); ¾ cup all-purpose flour; 1 tablespoon granulated sugar; ½ teaspoon kosher salt; 2 tablespoons unsalted butter (melted and cooled to room temperature, plus additional for cooking the pancakes); Plain greek yogurt (or sour cream); Lingonberry jam (or blueberry jam); Sweetened whipped cream

These homemade Swedish pancakes are thin, tender, and quick to make. Serve with yogurt, jam, and whipped cream for an easy brunch!

⏱ 15 menit 🔨 Persiapan 5mnt 🔥 Masak 10mnt 📊 Mudah 🍽 10 porsi 👁 33

Bahan-bahan

10 porsi

3 large eggs
1 ¼ cups milk (at room temperature)
¾ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
2 tablespoons unsalted butter (melted and cooled to room temperature, plus additional for cooking the pancakes)
Plain greek yogurt (or sour cream)
Lingonberry jam (or blueberry jam)
Sweetened whipped cream

Langkah-langkah

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes. They should be pale yellow and fluffy.
Mix in the milk. Once combined mix in the flour, butter, sugar, and salt. If the butter re-solidifies, transfer the batter to a microwave safe bowl and BRIEFLY heat it in 10 second bursts to remelt it.
Heat a large nonstick skillet over medium heat. Once the skillet is hot, add a little butter so the pancakes do not stick. Drop in the batter by a 1/4 cupful and immediately tilt and swirl the pan to create a lacy edge.
Cook on the first side until golden, 1 to 2 minutes, then flip and cook on the other side for 1 minute more. Repeat with the remaining pancakes. Serve immediately with yogurt (or sour cream), jam, and whipped cream.

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