Per’s Swedish Pancakes
- 5m Prep Time
- 20m Cook Time
- 25m Ready In
Thin Swedish pancakes similar to crepes, made with a simple batter of milk, flour, sugar, and eggs. Serve rolled up with sugar, syrup, jam, or berries.
Ingredients
- 473 ml whole milk
- 355 ml all-purpose flour
- 78.1 ml sugar
- 3 large eggs
- 4.93 ml vegetable oil
- Salted butter
- Confectioners' sugar for sprinkling
Nutrition (per serving, estimated)
Estimated based off 7 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 2.89 mg
- Magnesium: 27 mg
- Phosphorus: 228 mg
- Potassium: 264 mg
- Zinc: 1.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml whole milk
- 355 ml all-purpose flour
- 78.1 ml sugar
- 3 large eggs
- 4.93 ml vegetable oil
- Salted butter
Prepare
- Confectioners' sugar, for sprinkling
Let's Cook
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Step 1.
In a blender or using an electric hand mixer, combine 2 cups whole milk, 1½ cups all-purpose flour, ⅓ cup sugar, 3 large eggs, and 1 teaspoon vegetable oil. Blend or mix until the batter is smooth and has the consistency of gravy, about 30 seconds to 1 minute.
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Step 2.
Melt a pat of salted butter in a large cast-iron or nonstick pan over medium heat. Swirl the pan to coat the bottom evenly.
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Step 3.
Pour ¼ cup of the batter into the center of the pan. Immediately pick up the pan with a hot pad and swirl it so the batter spreads evenly into a thin, even layer.
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Step 4.
Cook until the pancake begins to bubble on top and the edges firm up, about 1–2 minutes. Carefully flip the pancake using a thin spatula, then cook until lightly golden on the other side, about 30 seconds to 1 minute more.
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Step 5.
Slide the cooked pancake onto a plate, sprinkle with confectioners' sugar, and serve immediately. Repeat with remaining batter, adding more butter to the pan as needed.