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Adam Liaw's Swedish pancakes

Adam Liaw
Adam Liaw

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Swedish-style pancakes with jam and cream.
Swedish-style pancakes with jam and cream.William Meppem

Swedish pancakes are very thin and have a high proportion of milk and eggs to flour, which makes them quite delicate. Stack them, roll them or fold them and serve with lots of whipped cream.

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Ingredients

  • 175g plain flour

  • ½ tsp salt

  • 3 eggs, lightly beaten

  • 500ml (2 cups) milk

  • 60g melted butter, to brush

  • ½ cup raspberry jam, to serve

  • whipped cream, to serve

Method

  1. 1. For the pancakes, combine flour and salt in a bowl and stir in eggs one at a time. Whisk in the milk to combine. Rest for 20 minutes in the fridge. 

    2. Place a large frypan on medium heat and brush with melted butter. Add a ladle of the batter to the pan and cook for 2 minutes each side, then remove the pancake and keep warm while you repeat with the remaining batter.

    3. Place jam into a small saucepan and add a few tablespoons of hot water. Stir and mix to form a looser, spoonable jam. Spoon jam over your pancakes and serve with whipped cream.

    Adam's tip I never worry too much about checking the "set" on homemade jams. I prefer them less firm than commercial ones as a loose jam has more uses than simply being a spread for toast.

    Also try Adam Liaw's salmon and dill rillettes

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-swedish-pancakes-20221021-h27b8q.html