The author shares their cherished memories of growing up with Swedish pancakes, comparing them favorably to American pancakes. They discuss the unique characteristics of Swedish pancakes, their simple recipe, and their love for this delicacy.
, and sometimes even dinner. No matter how often my mom made them, they always felt like a treat. As we sat around the table, she kept them coming, sliding one pancake off the hot skillet after another. On weekdays, we had sugar, bananas, and lemon juice to drizzle on top. On weekends or special occasions, she’d bring out a bowl of freshly whipped cream and some kind of fruit jam. My go-to was a little butter, a generous sprinkle of sugar, and, if we were allowed, a dollop of whipped cream.
For those unfamiliar, Swedish pancakes are very similar to French crêpes. The main difference? Swedish pancakes have a higher ratio of eggs and butter to flour, making the batter thinner and more delicate. They also don't include any leavening to keep them nice and thin. And while I do also love a classic, fluffy American pancake drenched in Vermont maple syrup, Swedish pancakes have always been my favorite.
With that in mind, I knew it was time to add a Swedish pancake recipe to the Food52 site. The recipe will be live in a few weeks, launching alongside an upcoming episode of, where I’ll walk you through the whole process. But in the meantime, here’s a sneak peek at my recipe development, featuring homemade raspberry jam and freshly whipped, unsweetened cream.
Have you had Swedish pancakes before? What’s your favorite way to eat them? Let me know in the comments!
SWEDISH PANCAKES FRENCH CREPES RECIPE FOOD MEMORIES FAMILY RECIPES
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