Morse's Swedish Pancakes

Swedish Pancakes
Sam Jones/Quinn Brein


4 large eggs, lightly beaten
3 tablespoons granulated sugar
3/4 cup heavy cream
2-1/4 cups milk
1-1/4 cups all-purpose flour
1/2 teaspoon table salt
4 tablespoons unsalted butter, melted, plus extra for pan
3/4 teaspoon vanilla extract
Lingonberry preserves (see "Note")
Powdered sugar


In a 6-cup blender, briefly whir eggs. Add sugar, cream, and milk, and blend. Add flour and salt, and blend 5 seconds. The batter will seem loose; don’t worry.

Add melted butter and vanilla, and blend, first on low, then going up to medium to avoid spills, until emulsified, about 30 seconds. Let batter rest at least 30 minutes (or up to overnight).

Melt about 1 teaspoon butter in a heavy-bottomed skillet over medium-low heat. Ladle ½ cup batter into the pan and swirl to form a thin circle. Cook until pancake is lightly browned on bottom and cooked through on top, 3 to 5 minutes (no need to flip).

Spoon preserves down the center and roll the sides up and over, like a crepe. Sprinkle with powdered sugar. Repeat with remaining batter.


12 pancakes

Preparation Time

45 Minutes

Total Time

55 Minutes

Reader Comments

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It said see note, for liganberry. But there was no note.

Lingonberry Jam

There are many places to purchase Lingoberry Jam for your Swedish Pancakes. Just Google "Lingonberry Jam" and it will give you numerous choices on where to purchase through mail order site. Some time when in a pinch, I'll serve homemade Cranberry Preserves in place for the Lingonberry Jam which to me are quit similar in tastes.