A thin eggy pancake that is slightly sweet, and great served with lingonberry or huckleberry syrup.
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 the 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.
This blog has unexpectedly brought me closer to my heritage because after publishing this recipe I got a very random email from the Swedish-Finish Historical Society about a family member trying to find family in the area since she just moved from Sweden. She is related to us through my grandmother which we know next to nothing about because she and her sister were adopted after their mother passed in childbirth giving birth to my grandmother. I connected them with my grandmother’s sister who is still living and they had a great time meeting each other recently. To be reached out to about a connection to that branch of our family because of a pancake recipe is mind-blowing and keeps me passionate to keep doing what I’m doing.
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 that’s 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 every day.
- 10 Eggs
- 2c Flour
- 3c Milk
- 1/4c Sugar
- 1t Salt
- 2t Vanilla
- butter to cook with
- In a medium/large bowl beat the eggs, sugar, and salt until well combined and pale in color.
- Add the milk, then flour and mix until the batter is thin and there are no lumps.
- Allow mixture to sit for at least 20 minutes. Or make the night before.
- I use my nonstick 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.
- 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.
- In a circular motion add 1/3c of batter to the pan, swirl until the batter completely covers the bottom of the pan.
- When the pancake is starting to get slightly brown, give it a flip. Cook another minute or so until the other side is brown.
- Continue cooking until all your batter is gone. Keep them warm in the oven by turning it to its lowest setting. My favorite way to serve them is with lots of butter and maple syrup
Swedish Pancakes are traditionally served with lingonberries which are tart red berries, very similar to huckleberry. Try these with my huckleberry syrup.
Lingonberries would be a super traditional side to these pancakes but huckleberries are so Spokane I can’t not. 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?
- 1c Huckleberries
- 2T Water
- 1/4c Sugar
- pinch of salt
In a small saucepan add huckleberries, water, salt and 1/2 the sugar. On low, bring everything to a 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!