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Swedish Pancakes Print Email


This recipe needs instant flour, such as Wondra or Pillsbury Shake & Blend. Keep the pancakes warm, covered, in a 200-degree oven. Serve with lingonberry jam, as the Swedes do, or your favorite jam.

2 cups Wondra or instant flour
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 large eggs plus 2 yolks, lightly beaten

MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.

COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.

MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

Cook's Country (October 2010)
Makes 15 pancakes, serving 4 to 6
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