Swedish pancakes are plate-sized and baked in the oven. They’re thicker than a crepe but thinner than a normal “pancake”. They have crispy edges and an almost custard-like texture and flavor. They’re a little sweet but not overly so. I like to eat mine plain (I’m not big on sweets for breakfast) but you can also serve them with jam, maple syrup, fruit or whatever you like.
I’m not sure where the name for this dish comes from. Whether they’re actually Swedish or if they’re just some made-up American thing is something I don’t know the answer to. Savia has a very similar recipe and she calls them “Dutch Babies”. She theorizes it’s a bastardization of “Deutsch”–they’re like German pancakes. This particular recipe was copied from a stained index card in my mom’s recipe box labeled “Laura-Berry’s Swedish Pancakes” — or maybe it’s “Launa-Berry’s Swedish Pancakes”. I never could tell if that was an R or an N. I think it’s better as a mystery.
I’ve been making these for as long as I can remember. When I was a kid, I used to wake up and make them for the family. I did it so often that I had the recipe memorized. It really couldn’t be easier. To make it dairy-free I made a couple of brain-dead substitutions and was pleasantly surprised that it didn’t make a bit of difference!
Makes: 2 pancakes
Prep: 5 minutes
Cook: 15 minutes
- 4 tablespoons margarine (I like Earth Balance Natural Margarine or Soy Garden Natural Buttery Spread, the latter of which you can find at Safeway.)
- 1 egg
- 1/2 cup soymilk
- 1/2 cup flour
- 3 tablespoons brown sugar or honey
- 3 shakes salt
Preheat oven to 400°F. Put between 1 and 2 tablespoons of margarine each on two glass pie pans (it’s important that they’re glass). Yes, 1-2 tablespoons on each pie pan–I never said this was healthy! Put pans in preheating oven so butter melts.
While butter is melting and oven is heating, mix all remaining ingredients (egg, soymilk, flour, brown sugar, salt) in a bowl. Don’t overmix–leave a few lumps.
Take pans out of oven (be sure to use potholders!). Tilt them around so the butter fully covers the bottom of each pan, and goes up a little around the edges.
Split the batter between the two pans. Tilt them around again so the batter roughly reaches the edges of the pans (it won’t reach perfectly because the butter won’t let it). I like to make the excess butter run over the top of the batter — it makes for a tasty buttered pancake.
Put pans back in oven. Bake 15 minutes, or until edges are crispy and brown. They’ll probably puff up a bit. That’s part of the fun!
Use a spatula to scrape the pancakes out of the pan and onto a plate. Some of the pancake will probably stick to the bottom of the pan — don’t sweat it. That’s just how it goes.
I like to eat mine plain, with my hands, biting the crispy, buttery, salty-sweet edges off first. Just like being a kid again.