These delicate Swedish pancakes are such a treat for breakfast! Making them from scratch is super easy (who doesn’t have flour, eggs, butter and a little sugar laying around?) and they’re much lighter than buttermilk pancakes.
I instantly knew that I wanted to top these pancakes with fruit, but I didn’t have any fresh berries in the fridge (those last about 1 day in our house!). So, once again my trusty frozen blueberries came to the rescue to make a delicious blueberry compote.
Weekends are such a treat for Hubs and I. There’s no way on Earth that I’d have time to make pancakes before work. I barely leave enough time to dry my hair, let alone shovel down a bowl of cereal. Who’s with me?!
This recipe made enough pancakes for us to be full, so double or triple it if you have more mouths to feed. These Swedish pancakes have definitely earned a place in my regular cooking rotations, and I hope they make yours!
- 2 large eggs
- 1 cup milk
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon granulated sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup frozen blueberries
- Splash of water
- 1/2 teaspoon ground cinnamon
- In a bowl, beat the eggs. Add milk, then the cooled butter. Give it a good mix.
- Add the sugar and stir until dissolved.
- Separately, mix the flour and baking powder. Then, add the dry ingredients to the wet and stir well (it'll be lumpy).
- Heat a lightly buttered griddle to medium heat. Pour the batter (about 1/8 cup each) into pancakes on the griddle.
- Flip the pancakes once the tops begin to get holes, then remove once both sides are golden.
- Serve with your favorite toppings, such as fresh fruit, berry compote and/or sprinkle of powdered sugar.
- Place a small pot over medium heat, then add the frozen blueberries, water and cinnamon. Stir well.
- Bring to a simmer for 2-4 minutes, then serve.