Classic Swedish thin pancakes
From the foundersAlexander Eriksson·Founder & CEO
Crisp, thin Swedish pancakes made from a traditional basic batter, served with your choice of toppings.
Ingredients
2 servings
- 2.5 dlplain flour
- 0.5 tsksalt
- 6 dlmilk
- 3 steggs
- 30 gArla Swedish salted butter 82%
- 1 dldouble cream
- 1 dljam or fresh berries
- 2 mskNutella
How to make it
- 1
Mix the plain flour and salt in a mixing bowl.
- 2
Add half the milk and whisk vigorously to a completely smooth, lump-free batter.
- 3
Pour in the rest of the milk and crack in the eggs. Whisk together thoroughly.
- 4
Melt half the butter (approx. 15 g) and stir it into the batter. Leave the batter to rest for 10-15 minutes for the best result.
- 5
Heat a frying pan or pancake pan over a medium-high heat and add a little of the remaining butter.
- 6
Pour a thin layer of batter into the pan and cook until the top has set and the underside is nicely golden (approx. 1-2 minutes). Flip and cook for another 1 minute.
- 7
Cook the rest of the pancakes and stack them on a plate.
- 8
Lightly whip the cream and serve the pancakes warm with jam, berries, whipped cream or Nutella.
Kitchen tips
- Melting butter straight into the batter means you don't need to grease the pan as much between each pancake.
- Let the batter rest before cooking so the flour absorbs the liquid better and the pancakes are easier to flip without tearing.
AI-generated content. Always verify ingredients and allergen information yourself.
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