Swedish pancake

Swedish Pancake

The Swedish pancake is a type of pancake that originates from Sweden. Unlike the thicker, fluffier American-style pancakes, Swedish pancakes are thin and similar in texture to French crepes. They are traditionally served with lingonberry jam and a dusting of powdered sugar, although they can also be enjoyed with a variety of other sweet or savory fillings.

History

The tradition of making pancakes in Sweden dates back to the Middle Ages. The Swedish pancake, known as pannkaka in Swedish, was typically made from a batter of milk, eggs, flour, and a pinch of salt. The batter would be poured onto a hot griddle or frying pan and cooked until golden brown on both sides.

Preparation

To prepare Swedish pancakes, the ingredients are mixed together to form a thin batter. The batter is then poured onto a hot, lightly greased griddle or frying pan. The pancake is cooked until the edges start to curl up and the bottom is golden brown, then it is flipped and cooked on the other side.

Serving

Swedish pancakes are traditionally served rolled up with lingonberry jam and a dusting of powdered sugar. However, they can also be served with a variety of other fillings, such as fruit, syrup, or whipped cream. In some parts of Sweden, it is also common to serve pancakes with savory fillings, such as ham and cheese.

Variations

There are several regional variations of the Swedish pancake. For example, in the region of Scania, pancakes are often made with buttermilk and served with fried pork. Another variation is the plättar, which are small, thin pancakes similar to silver dollar pancakes.

See also

• List of pancakes
• Cuisine of Sweden
• Pancake Day

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