Looking to indulge in a delectable breakfast treat? Look no further than Swedish Pancakes Pannkakor! These thin, delicate crepe-like pancakes are a popular breakfast dish in Sweden, and when served with a luscious blueberry compote, they become an irresistible morning delight.
Swedish Pancakes Pannkakor
But why stop there? Go big or go home. These pancakes are not only topped with the tart blueberry compote, this morning treat is like stacks on stacks on stacks! Those blueberry-draped Pannkakor are topped with a creamy, luscious mock Marsapone. And on top of that? Slivered almonds. Coz ya need just a little bit of crunchy contrast.
About Swedish Pancakes Pannkakor:
In this post, we’ll delve into the world of Swedish Pancakes and discover how to make them from scratch, as well as whip up a tangy blueberry compote to complement their delicate flavor. And we won’t forget that luscious, creamy mock mascarpone topping.
I’d be willing to bet once you have your first taste of these beauties, you’re not going to be able to go back to any regular old pancake ever again! At least for a while! Just as a quick aside, I’m gonna lay the link here for my Breakfast & Brunch Menu in case these set up a craving for yet more pancakes and more brunch! You’ll find a lot of recipes there worth exploring!
About the Blueberry Compote:
I think this recipe came originally from Food & Wine. I did have to make some slight adaptions to the recipe – see in Sweden, these might be served with Ligonberries. No Ligonberries for us, though. Even here in Minnesota, where there’s a high percentage of Swedish-American families, they’re hard to find and expensive. No matter the form; jam, jelly, fresh, or jarred you’ll pay dearly.
I had just the thing instead, though – a very quick, very easy, very marvelous no added sugar Blueberry Compote. I don’t know about you, but I always seem to have a few blueberries that can be used up – I like to toss them in salads when I’m feeling extra healthy…
There’s orange juice in this compote which does give it a touch of sweetness. If your berries are not very sweet or if you just like sweet stuff, go ahead and add a little sugar. Or honey. Or any sweetener of choice.
About the Mock Mascarpone Topping:
To serve, roll and then stack the Swedish Pancakes on a plate and generously spoon the blueberry compote over them. Add a dollop of the mock mascarpone before finishing with the slivered almonds.
The mock mascarpone is nothing more than a little cream mixed with some cream cheese, with a touch of powdered sugar but it’s pretty amazing; soft, and billowy with just a bit of a tang. Add a little more sugar to this, too, if you’d like or make more if you’re so inclined.
Instead of the mock mascarpone, you can add a dollop of whipped cream or a sprinkling of powdered sugar to your Swedish Pancakes.
Making Swedish Pancakes Pannkakor:
Swedish Pancakes, unlike their thicker American cousins, are thin and delicate, offering a texture that melts in your mouth. The best part? They are incredibly easy to make! The simple batter is a lot like our American pancakes, but the proportion of the ingredients and the way it’s handled produce a whole nuther animal.
The batter is whisked until smooth, then rested and only after the rest period is it cooked in a lightly greased pan. The result? A stack of golden, paper-thin pancakes that are perfect for any breakfast or brunch occasion.
Cooking Tips for Perfect Pancakes: To achieve pancake perfection, keep the following tips in mind:
- The Right Pan: Use a non-stick or well-seasoned cast-iron skillet for even heat distribution and easy flipping.
- Batter Consistency: For thin and lacy pancakes, ensure that your batter is smooth and thin. Add a little more milk if needed to achieve the desired consistency.
- Let It Rest: Allow the batter to rest for about 15 minutes before cooking. This will give the flour time to absorb the liquid and produce a smoother texture.
- Flipping with Finesse: When it’s time to flip the pancake, make sure the edges are slightly browned and the center is set. Use a thin spatula to gently lift and flip it, aiming for a graceful, seamless motion.
Don’t worry if the first pancake doesn’t turn out well. I think that’s a universal law! At our house that’s either cook’s treat or the “dog’s tax.” Yeah, Chance, who I call my Labradorable often gets a smidge or two of any 1st pancake. At any rate, make two or three of these and you’ll be a pro in no time! These are ideal to flip, btw, even for a beginner since they’re soft and pliable, but still a little sturdy.
Chance – he makes sure everything is lab approved.
Storing and Reheating Swedish Pancakes Pannkakor:
Swedish Pancakes Pannkakor will keep well in the fridge, tightly wrapped for three to four days. Reheat in the microwave.
You might want to double the recipe and freeze half for later after they’ve been cooked. Just freeze them by stacking them and using parchment or plastic between layers.
Whether you have your extra Swedish pancakes in the fridge or the freezer, just heat them quickly in the microwave. If frozen, heat from the frozen state.
Saving Money on Swedish Pancakes Pannkakor:
One of the wonderful things about pancakes is how much bang for your buck you get! A couple of eggs, a little flour, and some milk? That, along with a few basics, and you are set for a meal! It’s magic.
You will want to shop well for your basic items, and this applies to all basic items across the board. The more you use or buy any particular item the more you should be looking for a bargain on it – or at least a great price.
We tend to apply the notion of saving money on larger ticket items, often items that might be bought once or twice a year…we discount in our minds the savings of smaller amounts on smaller items and tend to pick them up whenever we want them.
Just a quick for instance…it is a pretty common practice to scan the ads around Christmas and Thanksgiving for great prices on hams or turkey or whatever protein you might want. You might save 15, maybe 20 bucks. Let’s say you run out of milk every week between your grocery runs and get in the habit of picking up a gallon midweek at the gas station. If you pay $1.50 a gallon more that adds up to 78 bucks over the course of a year. Think about how small savings can add up if a person were to shop more strategically for every item in the house.
Keep in mind it’s the small items that we pay just a bit more for than we should that could add up to a significant amount of savings over time. If you can’t buy at a discount store or buyer’s club for items like flour and eggs, watch grocery store sales. See my post, Win at the Grocers.for items likely to be on sale around any particular holiday (coz that’s when the best sales are.)
Swedish Pancakes Pannkakor with Blueberry Compote
- Total Time: 35 minutes plus rest
- Yield: 3 to 4 swrvings 1x
- Category: breakfast or brunch
- Cuisine: Swedish
Ingredients
COMPOTE
- 1 1/2 cups fresh blueberries
- 1/4 cup orange juice
TOPPING & GARNISH
- 1/2 cup whipping cream
- 2 ounces softened cream cheese
- 1 tablespoon (or to taste) powdered sugar
- 1/4 cup slivered almonds
- 1 1/4 cups whole-wheat flour or a mixture of all-purpose & whole wheat
- 1/2 teaspoon salt
- 2 cups whole milk or buttermilk
- 1/2 cup heavy cream
- 2 large eggs
- abt 2 – 3 tablespoons softened butter
Instructions
COMPOTE
In a medium saucepan, combine the berries with the orange juice & cook over moderate heat several minutes, stirring occasionally until the berries have softened and several have burst giving off their juices. Set aside. This will thicken a bit as it cools, and you’ll want to serve at room temperature or only slightly warm. If it seems too thick, add a touch more orange juice.
TOPPING & GARNISH
Place cream cheese in a bowl and with an electric mixer, beat until smooth and fluffy. Gradually add the cream, beating, and then continue to beat until whipped and fluffy. Add powdered sugar to taste and set aside.
PANCAKES
Preheat oven to 200° F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour and salt. In a larger bowl, whisk the milk and cream with the eggs until smooth. Gradually whisk the flour mixture into the milk mixture until fully incorporated; the batter will be very thin.
Heat an eight inch cast-iron skillet over moderate heat. Using a pastry brush, add about 1/2 tablespoon of butter and swirl it around.
Add 1/3 cup batter and swirl the skillet to bring the batter to the sides of the skillet and distribute the batter evenly. Cook until bubbles appear and the top looks dry, 2 to 3 minutes. Flip and cook until the pancake is lightly browned on the bottom, about a minute. Transfer to the prepared baking sheet and keep warm in the oven.
Repeat with the remaining batter, adding a thin coating of butter to the skillet before adding the batter.
To serve, fold each pancake in half, then in half again to form a triangle. Top with the topping, compote and toasted almonds.
Notes:
- This will make about nine or ten small crepe-like pancakes. With the topping and compote, they’ll be pretty filling, but if serving four adults, you’ll want to have sides.
- The pancakes can be wrapped in plastic and refrigerated for up to 3 days; reheat in the microwave.
Keywords: Blueberries, blueberry compote, Breakfast or Brunch Dish, Buttermilk, Cream, Crepes, Food & Wine, Freezes Well, milk, orange juice, pancakes, Pannkakor, Swedish, Swedish Pancakes
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I’ll be taking this to Fiesta Friday this week, hosted by are Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living.
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