Swedish Pancakes (Pannkakor)

Swedish pancakes are all about technique - achieving the perfect thin, delicate texture requires a smooth batter and proper pan temperature. Follow these steps for authentic pannkakor that will transport you straight to a Swedish kitchen.

1. Step 1: Sift the flour for a smoother batter.

   In a large mixing bowl, whisk together the flour, sugar, and salt.

2. Step 2: Room temperature eggs blend more easily with the milk.

   In a separate bowl, beat the eggs, then add the milk and vanilla extract. Whisk until well combined.

3. Step 3: A smooth batter is key to thin, delicate pancakes.

   Gradually pour the wet ingredients into the dry ingredients, whisking continuously to prevent lumps from forming.

4. Step 4: If the batter seems too thick, add a tablespoon or two of milk.

   Add the melted butter to the batter and whisk until fully incorporated. The batter should be very thin, similar to heavy cream.

5. Step 5: Resting the batter is crucial for tender pancakes.

   Let the batter rest for at least 10 minutes. This allows the flour to fully absorb the liquid and the gluten to relax.

6. Step 6: The pan is ready when a drop of water sizzles on the surface.

   Heat a 10-inch non-stick skillet or crepe pan over medium heat. Add a small amount of butter to coat the pan.

7. Step 7: Work quickly to spread the batter before it sets.

   Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even layer.

8. Step 8: Look for tiny bubbles on the surface as an indicator it's ready to flip.

   Cook until the edges begin to brown and the surface looks set, about 1-2 minutes. Carefully flip the pancake using a thin spatula.

9. Step 9: The second side cooks much faster than the first.

   Cook the second side for about 30-60 seconds, until golden brown spots appear.

10. Step 10: Stack pancakes on a plate and cover with a clean kitchen towel to keep warm.

    Transfer to a plate and repeat with the remaining batter, adding a small amount of butter to the pan for each pancake.

11. Step 11: Traditional Swedish serving style is with lingonberry jam, but any berry preserves work well.

    Serve warm, either folded in quarters or rolled up, with a dusting of powdered sugar and lingonberry jam or fresh berries.

Swedish pancakes can be made ahead and stored with parchment paper between each pancake. Reheat in a warm oven or microwave briefly before serving. For a traditional Swedish experience, serve these pancakes as a main course for dinner on Thursdays, which is a custom in many Swedish households.