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Swedish Pancakes

Swedish Pancakes

Indulge in the fluffy delight of Swedish Pancakes! These thin, tender pancakes are the ultimate comfort food, layered with creamy filling and topped with fresh strawberries. Perfect for breakfast or brunch, they promise to impress your family and friends. Try them tonight for a delightful treat!
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Servings: 4 servings
Course: Breakfast
Cuisine: Swedish
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Eggs These are the base of your pancake batter, providing structure and richness.
  • 3 tablespoons Granulated Sugar Sweetens the batter, balancing the flavors perfectly.
  • 1 teaspoon Vanilla Extract Adds a warm, aromatic flavor to the pancakes.
  • 3 tablespoons Unsalted Butter Melted butter enriches the batter, keeping the pancakes moist.
  • 2 cups Whole Milk Provides the right creaminess and moisture for the batter.
  • 1.5 cups All-Purpose Flour Forms the structure of the pancakes; make sure not to overmix.
  • 1/2 teaspoon Kosher Salt Balances the sweetness and enhances the flavors.
  • 1/4 teaspoon Ground Nutmeg Provides a warm spice that complements the sweetness.
  • 1 package (8-ounce) Cream Cheese Creates a rich and creamy filling for the pancakes.
  • 1/2 cup Confectioners’ Sugar Sweetens the cream cheese filling, making it irresistible.
  • 5 tablespoons Strawberry Preserves Adds a fruity sweetness to the filling.
  • 2 tablespoons Heavy Whipping Cream Makes the filling even creamier.
  • Fresh Strawberries For serving; adds freshness and vibrant color.
  • Chopped Hazelnuts Garnish for a crunchy texture.
  • Fresh Mint Leaves Optional garnish for a touch of color and freshness.

Equipment

  • Skillet
  • Chef's Knife
  • Frying Pan
  • Mixing Bowl

Method
 

  1. Add eggs to a large bowl. Using an electric mixer, beat eggs on high speed for 3 minutes. Add granulated sugar, vanilla, melted butter, and milk; mix until ingredients are combined. Add flour, salt, and nutmeg; mix on low speed until all ingredients are combined.
  2. Add a teaspoon of butter to a 10-inch nonstick skillet; heat over medium heat until melted. Add ¼ cup pancake batter to pan. Cook until browned on the bottom, 1 to 2 minutes. Turn and cook until lightly browned, about 1 minute. Place onto a plate lined with a paper towel. Repeat with butter as needed and remaining batter.
  3. In a medium bowl, combine cream cheese, confectioners’ sugar, and strawberry preserves. Using an electric mixer, beat on medium speed until combined. Add heavy cream, and mix until combined.
  4. Spread about 2 tablespoons of filling onto each pancake. Fold in half and then fold in half again to create a triangle. Serve with fresh strawberries and chopped hazelnuts. Garnish with fresh mint leaves, if desired.

Notes

  • Storage: Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
  • Freezing: Lay pancakes flat on a baking sheet and freeze for up to 2 months. Reheat in a skillet or microwave.
  • Pairing: These pancakes go beautifully with maple syrup or a dollop of whipped cream.
  • Variations: Try adding chocolate chips or blueberries to the batter for a twist!
  • Serving: Perfect for a weekend brunch or special occasion!