Swedish pancakes (pannkakor)

OUR FAVOURITE WEEKEND BREAKFAST! THESE SUPER-THIN PANCAKES HAVE A RICH, BUTTERY FLAVOUR, AND I PREFER THEM TO NORTH AMERICAN-STYLE FLUFFY PANCAKES. IN SWEDEN, THEY SERVE THEM WITH FRESH WHIPPED CREAM WITH A TOUCH OF SUGAR. WE USUALLY SERVE THEM WITH BLUEBERRY JAM OR MY SON’S FAVOURITE DROTTNINGSSYLT FROM ÖNOS, WHICH IS A MIX OF RASPBERRY AND BLUEBERRY JAM. SINCE THERE IS NO SUGAR ADDED TO THE BATTER, IT BECOMES A VERSATILE PANCAKE THAT YOU CAN MAKE SAVOURY. WE HAVE GREAT ACCESS TO SALMON CAVIAR (ИКРА) HERE IN MOSCOW, SO WE SOMETIMES DO PANCAKES (БЛИНЫ) WITH SMETANA (СМЕТАНА) AND BUTTER. AND OF COURSE, WE ALWAYS HAVE A GLASS OF CHAMPAGNE WITH THEM.

Makes about 12 pancakes

Ingredients

• 1.5 cups all-purpose flour
• 3 cups full-fat milk
• 3 medium eggs, lightly whisked
• pinch of salt
• 2 tbsp butter, melted

Recipe Preparation

In a large mixing bowl, using an electric whisk, mix eggs, milk, and salt until well combined.

Sift flour, adding 1/2 cup at a time, until batter is smooth and has no lumps.

Heat 24 cm shallow frying pan (or crepe pan) on high heat, and use a silicon brush to butter the pan. The pan should be hot enough at this point that the butter sizzles when you brush. 

Pour a ladle of batter into the pan, swirling so that it spreads out evenly and thinly. Check to see if it is ready to flip by shaking the pan forwards and backwards. When the pancake can slide easily without sticking, about 2 min, you can use a spatula to it flip over. Cook for another 1 min. Repeat for the rest of the pancakes.

Tips:

• You might need to adjust the heat to medium high after a couple of pancakes to avoid burning
• Stir the batter before each ladle to make sure that it is evenly mixed.
• Depending on the size of the ladle and the pan you use, you might want to use a bit less than a ladle-full of batter for one pancake. It might turn out too thick or too thin, making it difficult to flip.
• I use a KitchenAid mixer to help me with the mixing, and it saves me about 1/3 of the time.
• Pancakes can be kept in the fridge for 2 days. It is possible to freeze them, but you will need to divide them with cling film so that they are easier to defrost when you need them. Keep them in a Ziploc bag.