Easy to make, tender and delicious, these Einkorn Swedish Pancakes make the best breakfast! Slightly thicker than crepes, these Einkorn Swedish Pancakes can still be rolled or folded with sweet or savory toppings!
Growing up, I had made and eaten crepes before. Light, airy and easy to fill with whatever you wanted. It wasn’t until I married my husband that I learned what Swedish pancakes were, as they were a breakfast favorite.
So, I started making them for our family breakfasts and started only making them with einkorn flour. Tender, buttery and delicious, I love having the best part of crepes and pancakes put together!
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What is the difference between Swedish pancakes and crepes?
They are very similar, but main difference between Swedish pancakes and crepes is the texture.
Crepes are light, thin and often use either water or milk to the batter. They also have little to no fat (like butter) as a part of their batter.
Swedish pancakes incorporate milk, a little more flour and use melted butter in their batter. They also use butter for generously greasing their skillet before putting the Swedish pancake batter in.
This makes the pancake slightly thicker, and gives the Swedish pancake more of buttery taste as well.
Why is it called Swedish pancakes?
While the Swedes did not come up with the pancake, it seems that the texture of the pancake itself is why it is called a Swedish pancake.
Thin enough to roll or fold, easy to add different toppings or fillings – this is a versatile pancake that was used not only for breakfast, but also for after a meal as well.
Why use Einkorn?
Einkorn is nature’s oldest wheat, that has never been hybridized (or changed) like modern wheat has. It has many health benefits, including easier digestibility and higher protein.
Here are some other facts about einkorn:
- Boosts immunity
- Prevents cancer because it contains 3-4 times the amount of beta-carotene
- Is high in the lutein (which is great for eye health)
That’s enough for me to keep trying to use it in as many recipes as I can, but especially breakfast recipes to get my family off to the right start!
What do you top einkorn Swedish pancakes with?
Usually any type of jam is traditionally what Swedish pancakes are topped with, before they are folded or rolled up. Our favorite is strawberry jam, but we also enjoy blueberry and raspberry jam as well.
For something special, we also top them either powdered sugar, maple syrup or whipped cream.
What do you need to make einkorn Swedish pancakes?
To make these einkorn Swedish pancakes, you will need the following:
- A large mixing bowl
- Whisk
- Dry & liquid measuring cups
- Measuring spoons
- Ladle (for scooping the Swedish pancake batter into the pan)
- Skillet (I recommend this size, but it can be slightly smaller too)
Ingredients
- All purpose einkorn flour
- Salt
- Milk
- Eggs
- Butter
- Vanilla
How do you make einkorn Swedish pancakes?
In a large mixing bowl, mix together the milk, eggs, and vanilla.
Melt 4 T. of the butter, and add into the wet ingredients. (The butter will want to lump up once it hits the cold milk, which is normal).
Add in the einkorn flour and salt, and whisk until smooth.
Heat a skillet over medium heat, and add a small amount of butter from the to it. As the butter melts, move it around to coat the entire bottom surface.
After the butter is melted, ladle in 1/4 cup of batter and tilt the pan to make sure the entire bottom surface of the skillet is covered.
When edges appear dry and the surface more of a dull color (about 30 seconds – 1 minute), flip the pancake and cook on the other side.
Once the pancake is done, remove from the pan onto a plate and coat the pan again with a little more butter for the next pancake. Repeat the same steps for cooking the pancakes until batter is all used up.
Before serving, spread with jam or drizzle syrup on top. Garnish with powdered sugar or whipped cream if desired.
Enjoy!
Notes
- Want to make Swedish pancakes but don’t have einkorn flour? If using all purpose flour in place of einkorn flour, simply increase the amount of milk to 1 3/4 cups.
What are your favorite things to top your Swedish pancakes with? I would love to hear what they are!
If you try this recipe and love it like our family does, I would love it if you gave it 5 stars! Thank you!
Einkorn Swedish Pancakes
Top these Swedish pancakes with jam or syrup for a delicious breakfast!
Ingredients
- 1 1/3 c. milk
- 3 eggs
- 1/2 tsp. vanilla
- 1 c. einkorn flour
- 1/2 tsp. salt
- 6 - 8 T. butter
Instructions
- In a large mixing bowl, mix together the milk, eggs, and vanilla. Melt 4 T. of the butter, and add into the wet ingredients. (The butter will want to lump up once it hits the cold milk, which is normal).
- Add in the einkorn flour and salt, and whisk until smooth.
- Heat a skillet over medium heat, and add a small amount of butter from the to it. As the butter melts, coat the entire bottom surface.
- Once hot, ladle in 1/4 c. of batter into the skillet, and tilt the pan so all the surface of the skillet is covered with the pancake batter.
- When edges appear dry and the surface more of a dull color (about 30 seconds - 1 minute), flip the pancake and cook on the other side.
- Once the pancake is done, remove from the pan onto a plate and coat the pan again with a little more butter for the next pancake. Repeat the same steps for cooking the pancakes until batter is all used up.
- Before serving, spread with jam or drizzle syrup on top. Garnish with powdered sugar or whipped cream if desired - enjoy!
Notes
1. If using all purpose flour in place of einkorn flour, simply increase the amount of milk to 1 3/4 cups.
Nutrition Information:
Yield: 6 Serving Size: 2Amount Per Serving: Calories: 946Total Fat: 96gSaturated Fat: 60gTrans Fat: 4gUnsaturated Fat: 29gCholesterol: 342mgSodium: 986mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 9g
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