I had a friend growing up whose mother was from Sweden and one of my fondest memories is of waking up at her house after a sleepover to fresh, authentic Swedish pancakes. I never knew that a pancake could be so thin and light and that it didn’t have to be
smothered drizzled in maple syrup. Similar to a crepe, these beauties are best enjoyed with a jam filling and a light dusting of powdered sugar, which is exactly what I did!
Sometimes it just hits me, out of the blue. That
ravenous need innocent craving for sugar. When it hits, I usually comb through my baking pantry to see what I can possibly make with the ingredients on hand. Today, I had flour, butter, milk, salt, eggs and blueberry compote. So, obviously, I made Swedish Pancakes.
Swedish Pancakes with Blueberry Compote
For the Blueberry Compote:
12 ounces frozen blueberries
1/4 cup sugar
zest of 1/2 lime
For the Pancakes:
1 1/4 cup flour
2 1/4 cup milk
1 teaspoon salt
To make the compote, add the blueberries, sugar and lime zest to a sauce pan and simmer on medium heat until slightly thickened (stirring occasionally), about 30 minutes.
For the Swedish pancakes, heat a skillet (cast iron is best) over medium heat. Whisk together the eggs and milk. In a medium bowl, mix together the flour and salt then slowly whisk in the milk and egg mixture. The batter will be very thin.
Melt the butter in the skillet. Pour about 1 tablespoon of batter into the skillet, turning to coat the sides. Fry the pancakes until each side is golden brown. Repeat until there is no pancake batter left.
When the pancakes are done, fill each one with blueberry compote, roll it up, dust with powdered sugar and enjoy!