The weekend breakfast you’ll be thinking about by Friday.
Swedish pancakes are basically a hybrid between lacy French crèpes and fluffy American flapjacks—their thickness lands somewhere in the middle. Make them with spelt flour or whole-wheat flour for extra flavor (and nutrition), but all-purpose works great, too. They are traditionally served for dessert, but no one will judge if this is your new go-to Saturday breakfast.
Makes 12 pancakes
- 6 large eggs
- 2 1/2 cups whole milk, divided
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups spelt flour or whole-wheat flour
- Unsalted butter, for cooking
- Sour cream or yogurt, for serving
- 1 batch Strawberry-Rhubarb Sheet-Pan Syrup, warm
- Powdered sugar, for serving
- Beat the eggs until frothy in a large mixing bowl. Add 1/2 cup of the milk, the sugar, salt, and vanilla and whisk to combine. Add the flour and whisk until smooth, then slowly pour in the remaining 2 cups of milk while whisking constantly.
- Heat a 10-inch cast-iron skillet over medium heat. Add a small pat of butter and swirl to coat the bottom. Once the butter is melted and beginning to brown, add 1/3 cup of the batter and quickly swirl the pan so the batter reaches the edges in an even layer. (The first one may be sacrificial, and that’s okay.) Cook until bubbles appear and the surface looks dry, 2 to 3 minutes. Flip with a spatula, and continue cooking until the second side is evenly browned, about 2 minutes.
- Transfer the pancake to a plate and cover with a kitchen towel. Add another pat of butter to the pan and repeat to cook more pancakes, using up the remaining batter. Be sure to stir the batter well between batches, and adjust the heat as needed if the pan gets too hot. As they are done, stack the pancakes on top of the first one and cover to keep warm.
- Fold each pancake in half and then in half again. Serve topped with sour cream, the warm syrup, and a dusting of powdered sugar.