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by Answer Rabbit on April 18th, 2006

Answer Rabbit

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What are Swedish pancakes?

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  • by tiffytiff on April 18th, 2006

    tiffytiff

    Hi there. Like the person who replied before, stated, Swedish Pancakes are like crepes, but here are some more specifics:

    Scandinavian pancakes (including Swedish) are similar to British pancakes. They are traditionally served with jam and/or ice cream or whipped cream, although they may also be served as a main dish with a variety of savory fillings. Traditional Swedish variations can be somewhat exotic. Some resemble British pancakes with a tiny diameter; these are called plättar, and they are fried several at a time in a special pan. Others resemble German pancakes but include fried pork in the batter; these are cooked in an oven. There are also potato pancakes, called raggmunk. These contain shredded raw potato and, sometimes, other vegetables. If the actual pancake batter is left out, the fried cakes of grated potatoes are called rårakor. Both the latter kinds are eaten traditionally with pork rinds and/or lingonberry jam.

    Fläskpannkaka is a special Swedish variant of pancakes, baked in oven with pieces of fried, smoked pork in it, and usually served with lingonberry jam.


    Here is a recipe for the more traditional type of crepe-like Swedish pancakes:

    As you might have guessed from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes prepare them for supper accompanied with a bowl of hearty pea soup.
    Unlike the thicker American "flap jack", the Swedish pancake is more like the French crepe. Rather than syrup, the pancakes are usually garnished with lingonberries, a tart, or red berry and sprinkled with powdered sugar.



    Ingredients and Preparation:
    3 eggs
    2 1/2 cups milk
    1 1/4 cup flour
    1 tablespoon sugar
    1/2 teaspoon salt
    2 tablespoons melted butter
    1/2 teaspoon vanilla, optional

    In a blender, combine all the ingredients above until smooth.


    Heat a 10 inch non-stick skillet over medium heat until very hot.

    Lightly butter the skillet and pour 1/2 cup of the batter into it.

    Swirl the pan with batter to expand to a thin layer.

    Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute.

    Remove from the fry pan. It should not be necessary to add more butter to the pan for more pancakes.

    When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries or other fruit of your choice and sprinkle with powdered sugar.


    Hope This Helps,
    Tiff

    Comments

    • Sugar in the batter? Heresy!

       

      by   on January 8th, 2011

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