First thing’s first (I’m the realest), I know you were probably expecting a Street Food Monday post! Fear not, my friend, for they will be back. But just until the end of the year, I’ve decided to go bonkers on the Holidays and give the Street Food a rest for now. I could have done holiday versions of Street Food, but cranberry sauce and Pho just don’t jell in my mind, ya dig?
The other exciting thing about this post, at least for me, is that I’ve recovered from the backlash over my Swedish Dream Cake (which turned out to be Danish) enough to share a new Swedish recipe on my blog. If this one also turns out to not be Swedish, let the record state that I apologised in advance. Also, please no-one tell me that people eat crepes/pancakes/thin batter sheets all over the world, because yes I am aware of that.
If you are in one of the parts of earth that does enjoy thin batter sheets, you may be asking yourself, ‘Why bother with this recipe? Surely it can’t be much different than any other?’. And you’re right. The differences are subtle. So subtle that unless you are a legit pancake/crepe enthusiast like myself, they probably won’t matter much to you.
But if you ARE an enthusiast, let me explain why you should get yourself to the kitchen for some Swedish Pancakes (especially with this bodacious sauce).
Why do I love you Swedish Pancakes? Let me count the ways:
- You are a super-easy batter. Just a bowl and a whisk is all you need.
- You are less delicate than a standard crepe, meaning you don’t constantly break when I try to flip you.
- You have a custardy, velvety texture, like the thinnest of thick pancakes, if that makes sense…
- You soak up the flavours of cranberry and buttery orange like a champ.
- You freeze and reheat beautifully.
- Marry me, Swedish Pancakes?
So those are all the reasons that you should bust this recipe out next time you want to make breakfast a little special. In Sweden they would probably serve these with Lingonberries, but since cranberries are the tartest berries I can get (and see above re: Holidays) I used those! The sauce is pretty much a simplified crepe suzette sauce with added cranberry, so you can imagine how awesome that is.
I’d love to see your pics if you do try these, so tag me @thesugarhit on Instagram, send me a message on Facebook or Tweet me! Otherwise, I’ll see you on Pinterest – I’ll be in the Christmas section.
xx Sarah.
- 3 eggs
- pinch of salt
- ¾ cup (110g) plain flour
- 1 + ¼ cups (315ml) milk
- butter, to grease the pan
- 2 tbsp butter
- 3 tbsp brown sugar
- 1 + ½ cups cranberries
- Juice of 1 orange
- optional: 1 orange, peeled and sliced into segments or rounds
- To make the batter, beat the eggs with the salt in a large mixing bowl. Add the flour and whisk until there are no lumps. Gradually add in the milk, whisking until everything is smooth and combined. It should be the consistency of single cream (slightly thicker than milk).
- To cook the pancakes, heat an 8 inch cast iron skillet over a medium heat. Once the pan is hot, grease lightly with butter, and then ladle in just under ¼ cup of the batter. Immediately tilt and swirl the pan, so that the batter coats the base in a thin layer.
- Cook the pancake just until the surface looks dry and set, and then flip using a thin spatula or palette knife. The second side only needs a few seconds. Continue until all the batter is used, greasing the pan lightly every couple of pancakes.
- Once the pancakes are all cooked, cover them with foil to keep warm, while you make the sauce.
- Melt the butter and brown sugar in a small pan, and add in the cranberries. Cook for a few minutes, just until the cranberries release some of their juice, and then add in the orange juice and turn off the heat.
- Serve 2-3 pancakes per person with a healthy pour of the cranberry sauce, and some sliced, fresh orange.
I make crepes all the time but now I’m curious about Swedish crepes. I love the sound of that sauce too.
well, I’m definitely an enjoyer of thin batter sheets! And these would be great with cranberry sauce!
HAHA, I’m so glad somebody got that joke!
Love the cran-orange combo in these. They’re like little thanksgiving pancakes from afar!
Oh yes! These look fantastic – and how beautiful are those colours?
Love that you’re embracing the holidays! :)
Thanks Sune!
So glad to hear that you have recovered from the drømme kage-thing. We all make mistakes.
And glad to learn that despite the incident, you’r still a scandifile????. These pancakes are also lovely with ice cream..
Keep cooking.
Love, Lene
Haha, thanks Lene, yes I’m totally recovered! And I’m DEFINITELY still a Scandifile!
They’re swedish indeed!! I’m from Sweden and I don’t like any other pancake, also managed to convert my Israeli boyfriend to love them.
A tip to make them even better is to let the batter sit for half an hour or so in the fridge and then just before starting to make the magic, whisk in some ice-cold water. It would make them amazingly crispy in the edges.
Also in Sweden we don’t eat lingonberry jam with them most of the time, I think strawberry jam is the most common or simple just with some melted butter and sugar on top (the best!!!!) and a scoop of vanilla icecream.
YESSSS! I did it! A legit Swedish recipe! Great tips, thanks Marlene!
I came here to say how amazing this all looks, but now I just Have Iggy stuck in my head…. ;)
Ok, now I’m going to have Iggy stuck in my head for hours lol…but first things first on the real…these pancakes look delicious! My dad is European and always loved thin pancakes. Next time I’m home I’m going to make these for him!!
Everyone hearts pancakes! That cranberry and orange sauce makes this the perfect thing to eat for xmas morning breakfast. :) (Plus nog. Lots of nog.)
I love thin pancakes like these because then I can eat like 7 and not feel guilty. What pan do you use? I always fail miserably at making anything crepe-like!
These were awesome!!! i made them this morning for my 2 girls and they loved them. We had them with maple syrup and strawberry ice cream. Love your recipes. :)
Oh my gosh, so pretty! YES for Christmas eats!
I’m Swedish and this is definitely one of the greatest things about our little country. Honestly I don”t understand the popularity of the American Pancakes, They are usually dry and too thick for my liking. Go Swedish pancakes! Next time, try to make a “pannkakstarta” (pancake cake) with whipped cream, fresh berries and vanilla and/or chocolate custard. Super easy and perfect to make instead of a birthday cake!
xx
You say thin batter sheets, I say little bites of heaven! Crepes were always our birthday breakfast growing up, so they always seem like an extra-special treat. I need to try this Swedish version stat!
where o where did you get fresh cranberries from in Aus? I live in Tassie, and I’ve never ever seen a fresh cranberry!! I’d like too!!
Hi Ursula, I’m with you, they are usually impossibly hard to find, but this year I found these frozen ones at Coles!
So hopefully you can find them in Tassie too.
Lingoberries + Cloudberries (!) Awesome things that are hard to find outside of Scandinavia. These look delicious, Sarah!
Speaking as a Swede myself, the only kind of pancakes I really like are thin ones like ours. *g* Must try the sauce!
A tip: add a little bit of sugar to the pancake batter, too. It doesn’t have to be much, no more than a tablespoon or so, but I swear it makes them even yummier! (It took me years before I realised that was my dad’s secret.)