A favorite food for many people with Swedish heritage is Swedish pancakes. They “are simple, yet super good, and we eat them throughout the year,” says Dee Wilhite. Traditional Swedish pancakes are light and thin—comparable to crepes—with a hint of sweetness. You may find them folded (not rolled) and topped with cream, jam, or fruit such as lingonberries, an essential Swedish fruit.
Here is a traditional Swedish pancake recipe shared by Rebecca Wood Haggard, passed down from her mother, Birgitta Dagny Sjoberg Wood.
- 3 eggs
- 1¼ cup (300 ml) milk
- ¾ cup (158 g) flour
- 1 tablespoon (12 g) sugar
- ½ teaspoon (2.5 g) salt
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) melted butter
- Beat the eggs and milk with a hand mixer or blender.
- Add the flour, sugar, salt, vanilla, and melted butter, and mix until smooth.
- Pour about ¼ cup (30 ml) of batter onto the frying pan, and quickly tilt and swirl the pan to evenly coat the bottom.
- Cook over medium heat for 1–2 minutes.
- Flip the pancakes with a spatula, and cook about 1 minute more, until golden brown.
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Many thanks to our writers and the Swedish families who donated recipes: Sunny Morton, Glen and Debbie Greener, Jan and Betsy Jonson, Sunniva Salomonsson, Dee Wilhite, and Rebecca Wood Haggard.
Source: New on FamilySearch