Pannkakor / Swedish Crepes
Pannkakor have always been a childhood favorite—simple, quick to make, and universally loved. Whether served warm or cold, they’re endlessly versatile and perfect for any occasion.
Traditionally, I enjoy them with jam and whipped cream or fresh berries, but today I mixed it up with vanilla protein yogurt, peanut butter, and banana. They're also great on the go: I love spreading them with jam, rolling them up, and packing them for a hike or a day at the beach.
No matter how you serve them, pannkakor are pure comfort food.
Ingredients
This recipe makes about 8–10 pancakes and serves 4, depending on the size of your pan.
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 cups milk
3 eggs
Butter (for frying)
Instructions
In a bowl, mix together the flour and salt.
Whisk in half of the milk until smooth.
Add the remaining milk and eggs, and whisk until fully combined.
Let the batter rest for about 10 minutes.
Heat a frying pan over medium heat and melt a small amount of butter.
Pour in a thin layer of batter and swirl to coat the pan evenly.
Fry each pancake one at a time until golden on both sides.
Serve warm or cold, rolled or folded, sweet or savory—pannkakor are whatever you want them to be.
