Swedish Pancakes
I’ve always admired the Swedes for their serious commitment to pancakes. Not for them the once-a-year splurge, wonderful though it is: oh no, in Sweden pancakes are on the menu every Thursday. I don’t blame them: Swedish pancakes – unsurprisingly, given the amount of practice they’ve all had – are so very good. They look pretty much like French crêpes but they’re so much more tender, the simple reason being that Swedish pancakes have markedly less flour and milk (and a little more butter). They cook up crisp at the edges but are otherwise pliably soft, though the very tenderness of these pancakes means that you certainly mustn’t think of flipping them – which may come as something of a relief! Obviously, it’s up to you how you fill your pancakes, but the familiar practice in Sweden is to spread them with jam and roll them up into a cigar shape. But they are also – especially for a more formal offering – folded rather than rolled, and the filling is boosted with cream and fruit. I am more than happy to follow suit.
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