Traditional Thin Pancakes

Today I am sharing a recipe for traditional thin pancakes. I got this recipe when I lived in Sundsvall, Sweden (1989–1994), and it has been with me ever since. 🩵💛

This recipe makes thin, soft pancakes that are really good both warm and cold.

I like to serve them with sugar, jam and bacon, and sometimes with a bowl of soup on the side.

They are also really good freshly made with Nutella, or cold and rolled up with whipped cream and strawberries. 🥞🍫🍓

Ingredients

• 3 dl all-purpose flour
• ½ teaspoon salt
• 6 dl milk
• 2 eggs
• 2–3 tablespoons butter, melted and cooled
• A little butter for frying

How to Make It

Step 1 – Make the batter

Add the flour and salt to a bowl and mix together. Gradually add the milk while whisking until you have a smooth batter without lumps.

Step 2 – Add the eggs and butter

Whisk in the eggs, then add the melted and cooled butter and mix well.

Step 3 – Let the batter rest

Let the pancake batter rest for 20–30 minutes before frying.

Step 4 – Heat the pan

Heat a pancake pan or non-stick frying pan over medium heat. Add a little butter to the pan before frying the first pancake.

Step 5 – Fry the pancakes

Pour in just enough batter to thinly cover the bottom of the pan. Lift and tilt the pan straight away so the batter spreads into a thin, even layer.

Fry until the pancake has started to set and is golden underneath. Flip the pancake and fry the other side until golden.

Continue with the remaining batter, adding a little more butter to the pan if needed.

Serving

Serve the pancakes warm with sugar, jam, bacon or Nutella. They are also really good cold, rolled up with whipped cream and strawberries.

Tips

I recommend using a non-stick frying pan, preferably a pancake pan with low sides. It makes it easier to fry and flip thin pancakes.

Add a little butter to the pan before frying the first pancake. Add more butter as you go if needed, but with a good non-stick pan, this is not always necessary. 😊

I have to admit, I love snacking on the first pancake while I am frying the rest. With the extra butter in the pan, that first pancake gets a little more buttery and crispy, and it is ridiculously good. 😍

I call it the fettpannekake, and I like to think that this one belongs to the chef – a little secret treat to enjoy while frying the rest. 🩷

Storage

If you have any pancakes left over, store them in the refrigerator. And remember, they are really good cold too. 🙂

I also have a recipe for Chocolate Banana Protein Pancakes if you would like to try those.