39 Reviews of Real Swedish Pancakes (Pannkakor)

From: lena olafsson

On Jul 3, 2002

Well, I must say that I too am from sweden and in the south we have a differnt way of making them. We add the butter to the batter along with suger, more of a crepe style we also add a little nutmeg or allspice. Still use the berries on top.Served with some thick sliced bacon.You are not making consideration for regional differences.

From: Bergy

On Jul 15, 2002

Excellent recipe, just like I have always made them. You didn't mention that the traditional way to serve them is sprinkled with granulated sugar MM they melt in your mouth. I would diagree that the other recipes on Zaar do not resemble the original. Every country and every recipe has many variations and some of the others are very good too. I have cut back the luxury of frying them in butter (it is best) and I have cut out the whipped cream too. Love to serve them with fresh berries and lite sour cream. My guests thank you Andre as do I

From: Shawna in Seattle

On Jul 14, 2002

In defense of Andre's recipe....this was the second recipe that I tried this morning to satisfy my swedish husband's craving for Swedish Pancakes. The first recipe, even I knew, was completely off. They weren't thin rather slightly puffy. My husband looked at them and said, "Nope". I then found Andre's recipe on the internet. After tasting them, my husband said , "Bingo!"

From: Miss Erin

On Nov 24, 2002

I keep forgetting to review this recipe, we've been enjoying it for the past 3 Sunday's and are very happy with it. I have been serving them with lingonberry butter and granulated sugar, although my husband opt for maple syrup. To make the butter, I cream together lingonberry jam with some butter and chill it overnight. Thanks for this great recipe.

From: Krista Finn #2

On Jan 25, 2005

Hi, Thanks for the recipe! I am taking commercial cooking at the college and had to serve breakfast. I tried these for a twist! A lot of people thought they were crepes, but for the most part, good reviews! The only bad that I got was from my teachers, saying they were good but too bland. The next time, I will probably add a thickened peach juice to the batter and fill with peaches before I roll them up. But they were beautiful for presentation! I sprinkled icing sugar and blueberries on the top. Yet again, Thanks!

From: soumayah

On Aug 29, 2002

Hello, I am swedish too and also live in south, I never heard of using nutmeg or allspice in pancakes before, none in my family does that, and i must add my dad's family have lived in south for atleast 20 generations...oh well. And i have never heard of sprinkling granulated sugar, but of course everything is different from family to family, it sounds lovely though. But i do know that here in south we make sometimes pancakes with yeast, jästa pannkakor, and they are thick and very yummy and filling.

From: CristyLyn

On Sep 19, 2006

I'm from Florida, but my senior year of HS, we had an exchange student from Sweden live with us for a year. She would make these as an after school snack with vanilla ice cream and lingonberry jam (her folks sent it over for her - she was very homesick as first). We would sit at the breakfast table, take a hot pancake place a small scoop of ice cream in the center with a dollap of lingonberry, then roll it up! Sheer heaven!! Thanks for posting this recipe, as now I have been able to make this wonderful treat for my kids, and they taste just like Malin's did when I was a teen!!

From: CheekyBear

On Jul 25, 2004

In one word - FANTASTIC! This coming from someone who hates pancakes. That's how good these are. They're kinda like crepes. We tried some with sugar and some rolled with jam and whipped cream. Delicious both ways. I used two cups of milk to begin with, but by the time I got down near the bottom of the mixing bowl I found that the remainder of the batter was a bit thicker so I ended up adding milk to that to thin it out. I fried them in a small skillet and found that after I flipped them I had to rest my spatula on top of the pancake so that the center would brown properly. The center of the pancakes kinda bubble up real big because of the steam or heat or something. I'd have to guess that I used about 4 Tbs. of butter to completely fry all of the pancakes. I am sooo in love with these. Thanks!

From: Caryn Caldwell

On May 28, 2004

We have a restaurant in town that serves Swedish pancakes. They are the best pancakes we'd ever had, and they have never been duplicated. Unfortunately, they are very expensive ($15 for three). But I made these on Sunday, and they are perfect! At first we were very concerned about how they would turn out. I started off with a large griddle, but the batter is extremely runny, so they were very oddly shaped. I was very worried about how they would come out, but the were such a wonderful texture and taste! For the next batch, we switched to a small, round pan and that did the trick (though it takes longer). Fried in butter definitely tasted best (we tried a few variations). When fried in butter, they didn't need any on top, of course. We used maple syrup on top, because that's what we had. Delicious! Thanks for the recipe. We'll make it often.

From: abcdefg

On Dec 16, 2002

These are great, just like my grandpa used to make them. Except, like Bergy said, that there should be granulated sugar on them. Other than that, dead-on authentic!