Pannkakor
Pannkakor, or Swedish pancakes, have been a beloved staple in Scandinavian cuisine for centuries. Similar to French crêpes, the Swedish version is slightly thicker and has a softer texture. Traditionally, they are eaten on Thursdays, often accompanied by yellow pea soup. There's nothing quite like the aroma of freshly baked Pannkakor filling the kitchen on a cold winter evening. The secret to perfect Pannkakor lies in allowing the batter to rest properly and cooking them evenly, ensuring a thin yet soft texture.
Ingredients for this recipe
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Preparation Steps
1
In a medium-sized mixing bowl, sift the flour, then add a pinch of salt and sugar.
2
Crack the eggs into the center of the flour and start mixing with a whisk or fork.
3
Gradually pour in the milk and water while continuously mixing to create a smooth, thin batter without any lumps.
4
Melt the butter and stir it into the batter. Let the batter rest for 15 minutes to allow the flour to fully absorb the liquid.
5
Heat a non-stick skillet over medium heat and lightly grease it with some butter.
6
Pour a small amount of batter into the skillet, and use circular motions to spread it thinly across the entire surface.
7
Cook the Pannkakor for about 1 minute, then flip it with a spatula and cook for another 30 seconds on the other side.
8
Repeat the process until all the batter is used, greasing the skillet with butter as needed.
9
Serve the Pannkakor with jam, fresh fruit, or whipped cream, according to your preference.
