Pancake Day 2017 – Celebrate with the Best Swedish Pancake Recipes!
February 28 is Pancake Day! Get your pans ready, there will be lots of flipping and even more eating! Because who doesn’t like a stack of fluffy pancakes? I am sure you have a favorite easy pancake recipe, but would you consider abandoning your routine and turn to another type of pancakes that are also very easy to make from scratch?
For those that feel more adventurous, we offer pancake varieties that are quite different from the basic pancakes, but not less delicious. On the contrary! So, are you on board? If the answer is affirmative, read on and find inspiration for Shrove Tuesday.
There is more than one pancake variety in Sweden, which shows that Swedes really like this amazing treat.
Real Swedish Pancake Recipe
Pannkakor is very similar to French-style crêpes but don’t call it a crêpe if you go to Sweden. These flapjacks may be similar but are not the same J In Sweden, they are often served with fruits and jams. People in this country especially love lingonberries as a pancake topping. Swedes have an unusual custom to serve pannakakor with pea soup on Thursdays. Strange, right?
Before I present the recipe for the ‘real’ Swedish pancake recipe, it should be noted that the frying pan you are using must be thick enough. These flapjacks are thin and very easy to burn. Be generous when greasing the pan and make sure it is evenly heated over medium heat.
- 1 and 1/2 c all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 3 c milk
- 3 eggs
- 3 tbsp butter
- Whisk the eggs together with a ¼ cup milk. Add the dry ingredients and mix well. Melt the butter and add it to the mixture together with the remaining milk.
- Grease a frying pan and cook the usual way, flipping when the bottom is light brown.
Swedish Eggcake Recipe
Aggakaka, or eggcake, is another type of pancake recipe typical for Sweden. This one is very similar to the regular Swedish pannkakor but the batter is much thicker and for that reason, it is very easy to be burned during the cooking process. That is why you need to cook it in a heavy-bottomed pan. The final result is a thick and fluffy pancake eaten as a main course.
This flapjack is usually served for dinner with bacon strips or salted pork. Those who prefer sweet taste, eat it with sugar or jam. Another serving option is apple slices fried in butter or in bacon fat. Eggcakes are very popular in Norway as well and just like Swedes love lingonberry, Norwegians adore bilberry and serve it with these fluffy discs.
Since this recipe requires a larger number of eggs, make sure you use fresh ones. Also, if you’ve cooked bacon, try cooking the flapjacks in the remaining bacon fat. It is a trick that will make the flapjacks rich-tasting and really soft.
- 1 and 1/4 c all-purpose flour
- 1 and 1/2 tsp salt
- 1 and 1/4 lb bacon
- 8 eggs
- 3 c milk
- 3 tbsp butter
- Fry the bacon first and pat dry the excess fat.
- Whisk the flour, salt, and 1 ½ milk together until smooth. Add the eggs and the remaining milk.
- Heat a frying pan over a medium heat and add some butter (or bacon fat). Pour the batter and slightly lift up the egg from the bottom with a spatula to prevent sticking and make sure it is evenly cooked. When there are no runny egg parts and the bottom is browned, the eggcake is done
- To remove the eggcake from the pan, loosen the edges with a spatula, cover with a plate and wait for about a minute, then turn the pan upside down.
- Put some butter in the pan and return the eggcake back into it. Cook for about a minute until the bottom is golden brown.
- Note: eggcakes are much easier to bake in the oven. Preheat the oven to 425 F degrees, grease a baking pan and pour the batter. Bake for about 25 minutes.
Saffron Pancake from Gotland
Now, my favorite recipe coming from Sweden – the saffron pancake from Sweden’s largest island of Gotland. This recipe differs the most from the pancake recipes we are used to making and that is why I recommend you make it on Shrove Tuesday. It is true that this recipe takes a little longer to make but it is totally worth it!
This oven-baked treat is made with rice and saffron and usually served with sugar and lemon juice. Other common toppings include dewberry jam (or other kinds of jam like blueberry or raspberry) and whipped cream. The recipe also includes nuts (almonds) and spices like cinnamon.
In the past, it was traditionally served at Christmas because it provided an opportunity to use up the leftover Christmas rice porridge. Later, this pudding-like delight was served at celebrations and gatherings. Nowadays, people eat it on a regular basis and it is often recommended to tourists as a symbol of Swedish cuisine.
- 1 and 3/4 c rice
- 3 and 1/2 c water
- 3 tbsp butter
- 5 c whole milk
- 1 tsp salt
- 1 tsp cinnamon
- In a large saucepan, add the water, rice, butter, and salt. Cook for about 10 minutes, then add the milk and cinnamon. Cook for another 40 minutes over low heat, stirring occasionally. Cool before adding it to the batter.
- 1 c sugar
- 8 eggs
- 1/2 c heavy cream
- 1/2 c chopped almonds
- Unsalted butter for greasing
- Whisk the eggs, heavy cream, and saffron in a bowl. Add them to the rice porridge together with the almonds and stir well. Pour the batter into a greased baking pan. Bake at 350 F degrees for about half an hour.
Other Swedish Pancake Recipes
Ugnspannkaka is an oven-baked pancake, very similar to the Dutch baby. It is found in sweet versions savory topping are also common, including chopped fried pork added to the batter before baking.
Raggmunk is a potato pancake. It is made with shredded raw potato and other vegetables. Some recipes include pancake batter, others omit it. Potato pancakes can be served with pork, whereas the sweet alternatives are eaten with lingonberry jam.
Plättar is much more alike the classic American pancake recipes, only smaller in diameter. They are cooked in a special pan with indentations that allows several hotcakes to be cooked at the same time. Now that is something you should have in your kitchen! You can make as many as seven flapjacks at once in this pan!