Swedish Pancakes with Strawberries

May 6, 2014 by Laura Haugen 21 Comments

With Mother’s Day around the corner, I thought I’d revisit this tried-and-true recipe with a fresh spring topping. The special moms in your life deserve breakfast in bed, don’t they? What’s better than fresh crepe-like Swedish pancakes, warm from the pan, and topped with whipped cream and strawberries? If it’s your day, moms, and you’re not sure what awaits you on Sunday morning, you might want to print this recipe out and leave it somewhere conspicuous. These are similar to traditional French crepes, but have slightly more eggs and less flour in them — making them easier to cook, springier in texture, and more flavorful, in my opinion. For more topping ideas and tips, please visit my original posting for Swedish Pancakes with Sweet Clementine Sauce. Enjoy!

Swedish Pancakes with Strawberries

• Servings: Makes about 8 small pancakes, serves 3
• Time: 35 minutes prep/waiting + 30 minutes cooking
• Difficulty: moderate
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• 3 eggs
• 2 cups milk
• 1 and 1/4 cups flour (a little at a time)
• 1 teaspoon vanilla extract
• 2 Tablespoons granulated sugar
• butter for greasing pan
• powdered sugar for dusting
• whipped cream (heavy whipping cream + sugar to taste + splash of vanilla extract)
• strawberries for garnish
• optional: mint sprig or basil for garnish

Directions:

1. Beat the eggs with a hand egg-beater, add the milk and mix. Add the flour a little at a time and whisk until incorporated. Add vanilla and sugar and whisk together. Let the batter rest for 15-30 minutes. Meanwhile, whip the cream and wash and slice the strawberries or prepare alternate toppings.
2. Grease a small, 10-inch skillet with butter and heat over medium heat.
3. With a large ladle or 1/4 cup measuring cup, pour the thin batter into the center of the heated, greased skillet, swirling to form a round shape (you can also gently use the back of a ladle to even out the batter a bit, but some swirling is necessary). Aim for a thin layer that spatters and bubbles a bit. When ready to flip, after about 2 minutes, the underside should have some golden brown spots. Use a rubber spatula to lift a corner and then flip; cook for about another minute on the second side.
4. Transfer cooked pancake to a plate, sprinkle with powdered sugar through a strainer and fold into quarters. Top with whipped cream and strawberries (or other garnishes) and another liberal sprinkle of powdered sugar. Repeat for subsequent pancakes, making sure to start with a new sliver of butter and get it bubbling and spread around the pan before ladling the next one.