Swedish Pancakes

If you saw me, you would never assume that I’m Swedish. But I am very Swedish. Exactly 1/4th and my Swedish roots run deep. I’m kind of a genealogy nerd I love looking into my family tree. I have dug so deep into my Swedish family line that I’ve been able to trace my family all the way back to 417 AD! My very distant grandfather was King of Sweden, even with that knowledge, the people in my life still refuse to call me, “Princess Kacey” and to that I say, “off with their heads!!”. But no one listens. My Swedish roots are on my maternal grandmother’s side of the family. She has always been known for her Christmas cookies that are mostly old Swedish recipes. Once every summer, we’d have a family reunion at my grandparent’s home on Whidbey Island, which is a lot of people. My mom is one of 5 kids. There are 6 grandkids, and 13 great grandkids, add in the spouses for each of the kids and grandkids, also family friends who tag along, and thats just an insane house full of noise and chaos. Still, even with an army to feed, she would get up early in the morning and make everyone Swedish Pancakes. I can’t even tell you how many memories I have of her standing at the stove with her griddle (the exact one pictured) making pancake after pancake with her whole family around her eating as many as they could. The happiest I’ve ever seen her was cooking, surrounded by family, eating her food and loving it. I’m fairly certain that is where my love of cooking came from, helping her every year cooking for a crowd or helping her with her 900 Christmas cookies and watching her just be happy. I miss her everyday.

Swedish pancake2

Swedish Pancakes

Yield: 20 10″pancakes

10 Eggs

2c Flour

3c Milk

1/4c Sugar

1t Salt

2t Vanilla

butter to cook with

The Batter:

Step One: In a medium/large bowl beat the eggs, sugar and salt until well combined and pale in color.

Step Two: Add the milk, then flour and mix until the batter is thin and there are no lumps.

Step Three: Allow mixture to sit for at lease 20 minutes. Or make the night before.

To Cook:

To Start: I use my non stick pan which is 10″ which if I use 1/3c of batter, it works perfectly. But my grandma always used a flat round griddle (in the picture) which would need a 1/2c batter, or you can use a cast iron pan. If like me your cast iron is a 12″ pan use 1/2c of batter, and keep in mind your yield will change. The main thing is to keep a consistent measurement so that each pancake comes out the same size and thickness, and also cooks the same time.

Step One: Preheat your 10″ pan on medium/low and add a little knob of butter to the pan. The pan should be hot enough for the butter to melt quickly and get slightly brown but not burn. Swirl the pan to make sure everything is covered in butter.

Step Two: In a circular motion add 1/3c of batter to the pan, swirl until the batter completely covers the bottom on the pan.

Step Three: When the pancake is starting to get slightly brown, give it a flip. Cook another minute or so until the other side is brown.

Step Four: Continue cooking until all your batter is gone. Keep them warm in the oven by turning it to it lowest setting. My favorite way to serve them is with lots of butter and maple syrup or…..

Swedish pancake1

…with Huckleberry Syrup. It is Huckleberry Season here in Spokane. Huckleberries are small and tart similar to a blueberry but much more purple and with larger seeds and a lot more aromatic. The smell is intoxicating! They grow high up in the mountains around Spokane, so what better place to go for huckleberries then our favorite ski mountain? Since huckleberries can’t be cultivated they can go for $45 – $60 a gallon! That is why we’ve been picking our own and stocking the freezer with my husband’s favorite berry. Swedish Pancakes are traditionally served with lingonberries which are tart red berries, very similar to a huckleberry. So why not give this recipe a seasonal/local twist?

Huckleberry Syrup:

Yield: 1c Syrup

1c Huckleberries

2T Water

1/4c Sugar

pinch of salt

In a small sauce pan add huckleberries, water, salt and 1/2 the sugar. On low, bring everything to gentle simmer. Let is simmer until the berries have mostly dissolved, about 15 minutes. Then strain the syrup with a fine mesh sieve to remove the seeds and the skins. Return the berries to the pot and taste. Add more sugar if you need and cook until fully dissolved. Serve warm on top of pancakes or, chill and add it to ice cream for an awesome topping. Or, if you’re feeling adventurous, add it to club soda for a refreshing mix into cocktails like a Huckleberry Mojito, or my favorite, a Huckleberry Moscow Mule!

Swedish pancake pin


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