Swedish Pancakes
Minneapolis-based chef Gavin Kaysen, author of the cookbook At Home, makes these pancakes at least once a week for his kids. His youngest son, Julius, loves taking them to school for lunch. They’re slightly thicker and chewier than crepes, which are made with more milk, but are still far more delicate than flapjacks. The chef likes to serve these one of two ways: either piled up on a plate or spread with jam, rolled up like a cigar, then cut into pinwheels.
Ingredients:
- 2 1/4 cups (18 fl. oz./560 ml) whole milk
- 2 eggs
- 2 Tbs. pure cane sugar
- 2 tsp. fine sea salt
- 1 cup (4 1/4 oz./120 g) all-purpose flour
- 1/2 cup (1.75 oz./53 g) rye flour
- 1 Tbs. unsalted butter, browned
- Cooking spray or butter for the pan
- Jam for serving
Directions:
In a medium bowl, whisk together the milk, eggs, sugar and salt. In a separate bowl, stir together both flours. Add half of the flour mixture to the milk mixture and stir until combined. Add the remaining flour mixture, mixing until just combined. Stir the browned butter into the mixture. Let the batter rest for 5 to 10 minutes to allow the flour to hydrate.
Preheat a nonstick fry pan over medium heat. Grease with cooking spray or butter over the entire surface. With a ladle or measuring cup, measure out 1/4 cup (2 fl. oz./60 ml) of the batter. With one hand, pour the batter into the pan. With the other hand, swirl the pan to evenly distribute the batter.
Place the pan back on the heat. Cook until the batter has set, about 1 minute. With a spatula, flip and cook on the other side for about 30 seconds. It shouldn’t brown, but rather take on a light golden color.
Remove the pancake from the pan by flipping it onto a plate. Repeat with the remaining batter to make 5 pancakes in total. Serve with jam. Serves 2 or 3.
Adapted from At Home by Gavin Kaysen (Spoon Thief Publishing, 2023)
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