As a swede I've never considered using nutella for pancakes. I use jam, sometimes also whipped cream, and for a desert they're great with some ice cream.
For Scandinavian pancakes, it's not important to get the measurements correct. You can just adjust the mixture if it gets to thick or thin. Also, eggs comes in different sizes anyway. I really doesn't matter for this dish. Personally I use 1 egg, 1 cup flour, 1 cup milk. If you can taste the egg, you have used to much. If it doesn't have some black spots, it's not done.
I fotgott to mention sugar. Most people put some sugar in the batter. How much is very much a preference thing. Personally I add a tiny tiny amount of cinamon and vanilla, just for the smell, I feel like it makes a remarkable difference.
My very Swedish tried and true recipe: this is very easy to adjust depending on how many portions you want. 100 ml wheat flour, 1 egg and 200ml milk per person(maybe a bit less). Salt to preference, a pinch of sugar to get some crispy bits. Mix until mostly lump free. Melt some butter in the pan, maybe 1tbs per person, pour that back in the batter, pan is buttered and you got some in the batter. If you want extra crispy edges substitute some of the milk with carbonated water. Fry until desired brownness, you want some crispy edges! Use your old pannkakslagg (cast iron pancake pan) inherited for generations to get the best taste!
The easy way to avoid lumps is to only add half the milk before whisking it to a thick smooth batter and then mix in the rest of the milk at the end. For extra flavor melted butter can be added in to the batter, so less butter is needed in the pan. Cast iron pan is the best option to use for swedish pancakes and the temperature should be medium heat. Only fill about half the pan with batter and then lean the pan so the batter fills out the empty space. Jam or granulated sugar is usally used, on more festive occasions whipped cream can be added as well. My favorite jam is "queen's jam" (2/3 raspberry jam and 1/3 blueberry jam mixed together)
It wasn't until I asked my grandma's husband how he gets the pancakes so good (sometimes he adds a little whole wheat too) that I learned about the tilt technique and my mind was blown
@@kiljucook7625 no, a hand wisk is faster it takes just a minute. It's slower and completely unecessary to weigh flour for pancakes, just pour the flour into a 1 liter mesuring cup takes no time at all. Perfect batter every time.
We make the exact same pancakes in Norway and I can tell you we never measure anything. I usually start with whisking the milk, eggs and salt and then just add a little flour at a time untill it's the right consistency. Too thick, add more milk, to runny, add more flour. 1 egg per serving/person as a rule of thumb. Some use melted butter in the batter as well. Edit: In Norway we use them as he does with jam, or for dinner, but then with crispy bacon and sugar. I know it sounds weird, but it's soo good.
This thread has made me realize Norwegians may use less egg than Swedes do. Apart from that everything seems exactly the same. I don't like it if I can taste the egg. The biggest difference between Scandinavian pan cakes and French crêpes seems to how much heat we use. We seem to like them crispier and more golden. I believe the taste of burnt flour may be a staple of Scandinavian cooking, we didn't have a lot of spices. xD Meat balls, brown sous, pan cakes, it all has fried flour.
@@christianflor1394 I haven't really eaten homemade pancakes made by anyone else then my mom, dad or myself. My parents are both from Finland but I was born and raised in Sweden. The only other pancakes I've eaten have been at school lunch and those tasted way more of egg than what we made at home. So maybe us Finns and the Norwegians make it the same. I don't really like the egg taste in my pancakes either so I guess I'm not a fan of Swedish pancakes. I also make mine a bit different then my parents since I add a bit of melted butter into the batter to get a bit of a buttery taste to them. Jam is either my mom's homemade strawberry jam that has big strawberry chunks(around 1cm big), when I get an opportunity to steal some from her or store bought raspberry jam.
my Russian grandma used to do it the exact same way, down to the one egg per person. I feel like these european style "thin" pancakes are not that exclusive to Scandinavia as Pewds claims.
Same ones in Switzerland and measuring is futile because the eggs aren't the same size every time anyway. So sometimes it needs some more milk or more flour. Although i do start with 3 whisked eggs as a base and then add salt, milk and lasty flour. If it's meant a sa desert, i do add a tablespoon of sugar and some vanilla as well.
These are the style of pancakes I grew up with in Denmark as well. They would usually be topped with jam and/or sugar. On special occasions, we would also add a slice of vanilla ice cream. (We could buy these square "bricks" of ice cream, which made it easy to get a clean slice of it for a little pancake 'package'. :)
I was about to say these sounded like my mom making what she called danish pancakes and the sour milk she used was just milk that was starting to go sour to use it instead of throwing it away
i had forgotten about the square ice cream bricks, i had pancakes with that type of ice cream at my grandpa and grandmas house all the time when i was little
6:06 The sour milk pewdiepie was referring is probably “filmjölk”, which is a fermented milk product which can be found in Sweden and neighbouring countries. It has a more sour taste and is thicker than regular milk. It is good. 6:31 He was singing the Swedish National Anthem with a Swedish flag in the background. Edited description from clumpy to thick.
@@ChefJamesMakinson What he is refering to, I think would literally be "thick milk" in Denmark(Tykmælk), it's sort of like a sour, very liquid youghurt. There are a few different variants depending on which bacteria culture they add to make into that. But in Denmark is a common substitute for regular milk in baked goods as well, it can add a bit of extra flavour. Also in Denmark we usually eat them with jam and/or powedered sugar, but I also like them with sugar and cinnamon which I got taught by a German, but don't know if they consider that traditional.
The "Sour milk" is Filmjölk and is essentially Kefir but made with other strains of bacteria. It's a bit less sour and a bit less fizzy than Kefir. It can be replaced with buttermilk or kefir.
Filmjölk or piimä is not fizzy at all. Kefir has lactobacillus and yeast culture and at least modern industrially made filmjölk doesn't have yeast in it and therefore very little to no CO2 bubbles.
We do have 'kwaśne mleko' in Poland too, which literally translates to sour milk. My grandma used to just leave a jar of milk in a warm place overnight or longer until it got thick and clumpy - I think it's a basic lactic fermentation and you could help it ferment faster by adding some lemon juice.
Im a swede and makes pancakes for my children about one a week. They love it! Almost the same recipe. We always use jam and cream. We would never never ever use Nutella or Syrup. Pancakes in Sweden are written about by Olaus Petri in 1538, but probably used long before that. So its an old tradition.
Swedish pancakes are very easy to make and they are delicious with some jam and whipped cream or ice cream. I used to eat pancakes with a ton of sugar when I was a kid, that was also really good and milk as Felix mentioned is weirdly a nice combo for swedish pancakes, pancakes makes milk taste even better.
The pancakes looks a bit too thick, but the major flaw is that when mixing the milk and flour you should add a tiny bit of liquid to the flour and make more of a paste, then add more liquid, that way there will be no lumps, kind of like when you make a bechamelle sauce or mixing up paint.
you whisk flour and egg first to avoid any lumps.... and i have not used any recipe for pancakes since my grandmother showed me 45 years ago you crack as many eggs as you like and add some salt, then you add flour and whisk it until its smooth and in the consistency of soft mashed potatoes ,after that you almost triple the volume with milk and let it rest for a while. for the best result you fry them with unsalted butter in a cast iron pan but margarine in a nonstick works aswell. serve with whipped cream and jam .
The swedish salty butter-margarine makes it so much better, seriously, that stuff is so tasty i could eat it cold with a spoon unlike regular butter, and it gives an incredible crisp on the outside if the ingredients of the main mix are in the right proportions, swedish pannkakor must be very very thin and cripsy on the edges, you can even make them without using eggs. Pewdiepie did a bad job this time, I don't see any crisp and they look still too thick.
I'm from the Netherlands, here a sugarsirup is very common on dutch style pancakes. Dutch style pancakes seem very similar to Swedish style pancakes And plain pancakes may be eaten with savory toppings. Other times people might put banana through the batter or put in apple rings or bacon in the pancakes while baking. And I believe some people use buttermilk
Hello dear neighbour! In Germany, we sometimes put a little bit of sparkling water - just a pinch - into the batter to fluff up the pancakes. Ours are a bit thicker than Crepes or these Swedish pancakes though (my pancake recipe is 200g/200g/2 milk, flour, eggs - so definitely thicker). In Austria, they make thinner pancakes (Palatschinken) again.
German style pancakes are also basically the same thing. We have the jam thing in common with Sweden and the apple or thick-cut bacon ("Speck") with the Netherlands. We usually don't use sugar sirup, but sometimes just plain granulated sugar in a pinch. If you do just plain pancakes, you usually make more than you need and cut the rest up the next day and serve it in a (n e.g. vegetable) soup (to make it more filling).
At 9:05 he tossed in what we swedes like to call "missomkastandeförstående" which can somewhat be translated into misdirection. We like to spice up conversations, casual greetings, business meetings, heated conflicts and terrorist negotiations with it. Also.......those pancakes does NOT symbolize all swedish pancakes. We have alot of highly skilled pancakietiziers in this country who would say "Sacre blue!" at the sight of Pewdies cakes.
You don't need a recipe for these types of pancakes. The consistency of the batter is key. And 2-3 eggs to bind the flour & milk together of course. Not much can go wrong as long as you get a nice runny, but not too runny consistency. Also I love adding a splash of coffee (possibly left over from that day). Nutella is great but here in The Netherlands we love to add sugar syrup. I guess it's similar to maple syrup but maybe with a less depth to the taste? And yeah real butter adds sooo much to the taste as well..
The pancake is a very old dish that has probably existed in Sweden since ancient times. Pancake is mentioned in Swedish for the first time in a writing by Olaus Petri in 1538. What kind of pancake he wrote about, however, is not known. Before there was a stove, you had a frying pan on three legs that was placed over the fire. The frying pan was filled with a batter consisting of eggs, flour, milk, sugar and salt. When the wood stove came, you could start using frying pans. Then you didn't get burned as easily and the pancake became very popular. In order to be properly fed, pork was often fried in the pan, before the batter was poured over it.
We have these in Norway too. They're so good. We usually eat them with bacon and/or blueberry jam. Some also just put sugar on it (mostly kids) or different kinds of jam. They're often eaten as dinner, and it's always seen as a special treat to have pancakes for dinner. EDIT: After seeing this I actually need to have pancakes for dinner one day. My mouth is watering, lol. EDIT #2: It definitely seems like he used way too little butter in the pan when cooking them, and he poured in too much batter, making the pancake too thick. If you do it right, they should turn out nice and golden all over.
Remember that these types of videos are made by home chefs and we shouldn't be as critical as someone like Jaime Oliver..... 😜 Great to have Chef James tell us what they're doing well and what they're not.
Yeah. Don't think anyone watches PewDiePie for cooking advice, anyway. He wasn't very convincing in his end product regarding American pancakes being garbage lol.
My mum makes these every sunday morning and they are bloody glorious, especially with her homemade jam mmmmm, she adds honey into the dough which makes the pancakes soo delicious, also I believe that he's referring to kefir.
When you said you didn’t ”uNdErStAnD wHaT hE wAs SaYiNg”, he was singing the Swedish National Anthem; ”Du Gamla Du Fria.” You should recognize the melody 🎶 from televised sports competition events. That one’s on you.
As a swede Nutella is the best thing you can have on pancakes is so delicious and with whipped cream sometimes I even take Nutella so it covers the pancake and with jam or Nutella and syrup is also good
pancakes do come with a lot of childhood memories for a lot of people, which makes each pancake recipe special, no matter how different they are or where in the world they are prepared 😏
These pancakes are the nr 1 version of pancakes, every single swedish dad just knows how to do it. We all got diferent recipes but they always taste great no matter where you go in sweden. The burnt part, that's how it's supposed to look. It's a stylistic choice we call it
@@nugget2366 In the north of Sweden and on the Åland islands pannkaka is the one you make in the oven, and plättar is the ones you fry in a pan on the stove, no matter big or small.
@@hedviglinnea ni norrlänningar kan knappast tänkt alls om ni inte kallar det som görs på en stekpanna pannkakor, då det står på vad pannkakorna görs i namnet. Däremot så kallar vi det man gör i ugnen för ugnspannkakor, vilket egentligen är mer förvirrande
@@nugget2366 Hört talas om en ugnspanna? Jag är upplänning och kallar det pannkakor, men tycker mig inte ha rätt att berätta för de med annan dialekt än jag att de har fel.
This is like a Swedish holy grail, the measurements is not THAT important and there are a lot of variations that still end up about the same. One major thing for me would be to melt some butter (real butter) and add to the batter, it makes them a little greasy but you then don't really need to have any in your pan unless you really want to. That first one wasn't burnt and we also have a saying that "the first pancake is always a test pancake" anyway so that we know if anything needs adding or adjusting. I eat mine with jam, I prefer raspberry but strawberry is quite traditional, when I am fancy I also have whipped cream on ^^ I have tried both syrup and nutella on, it's good but just not right and I will not have that at home xD
@@PastaAivo it's because a stove never heats a pan evenly, and thus, the first pancake is prone to get wonky while the heat evens out through the metal of the pan. And I always flip it aside to my own plate when done and sprinkle some sugar on it to eat while frying the rest of the batter.
For the majority of people outside of the US, this is what pancakes looks like. And this isn’t strictly”Swedish”, as we all have this type that are cooked thinly on a stove in a frying pan or designated pancake iron. I’m Norwegian and we have the same here, and all over Scandinavia, and the Nordics at least and we top it traditionally with sugar, or jam. Cream and berries/fruits aren’t common as in the US. But varies from person to person. Past few years the savory type has gotten very popular where you add cheese, and meats instead of sweet ingredients. Growing up back in the 90’s and 2000’s we had pancakes every Friday for dinner. Most would find that weird, even as breakfast like in the US, because here it’s seen as a dessert… and sugary sweet desserts isn’t what you think of when hearing breakfast. And our foods doesn’t contain as much sugar, hormones and chemicals like in the US as we have super strict rules and regulations in regards to everything and anything that you put on, or inside your body! Even with waffles we traditionally use sour cream, and jam, or brown cheese, butter and jam.
Sour milk or Filmjölk is a cultured/fermented milk that is thicker than buttermilk (because of the higher fat%) and has a "sharper" taste than buttermilk. It is usually topped with müsli for breakfast.
Most filmjölk has low fat content. Many at least in Finland are actually fat-free. Still the same thick consistency which I think comes from the combination of bacteria used in the culture.
@wombatillo what? Buttermilk is basically the leftover from the buttermaking process while Filmjölk is a fermented milk. Unless you are talking about a type of Filmjölk that has been further processed, it shouldn't be able to have less fat than Buttermilk. The traditional/standard Filmjölk I know is usually about 3-4% fat.
I used to make pancakes similar to this as a kid. It was always strawberry jam with a tiny bit of double cream or drizzled with lemon juice and sprinkle of raw sugar.
for my part (norwegian here), we would use cream that is up to 6 months past expired date, as long as it hasn't grown hair or changed colour. the smell when frying is not good, but the taste is heavenly. This can be done both for waffles and pancakes
Guess there are too many comments for you to read but i'll give my take on it. - The whole debate regarding crêpes or pancake is due to crêpes are usually thought of as either something you add some kinda meat/cheese/"salad mixture" or/and they are ultra thin. The Swedish pancake is more of a desert (can be had as dinner if you make many) with desert toppings (no salmon ;)) and are usually thin but not paper thin. - Yes butter is the way to go and "filmjölk" can be added in the mix. For perfect pancakes, you add a bit of melted butter in the batter and leave it over night in the fridge. - Cast iron pans are very common for making Swedish pancakes, some cast iron brands got specific "pancake irons". - My favorite topping is raspberry jam and cream (not whipped).
This was neat seeing you react to Pewdiepie! I've watched him on and off for the last four years. He moved to Japan and does more vlog style content now. For pancake toppings I'm a butter and syrup kind of gal. My sister does sugar and strawberries. Great video James!
My grandfather lived in Sweden, my grandmother from Croatia. We ate this but called them palačinke. Yes we used jam. My dad would bring back Filmjölk or stretchy milk. Similar to what he is using. It was fermented with some kind of living culture from a plant leaf. The stretchy milk is common with the older swedes. You would always add milk to it every few days and sit on counter for a day until thick or the culture would die.
You are supposed to mix the flour and salt with half the milk first to prevent clumps. Once mixed properly, you can add the eggs and the rest of the milk. But yes, jam is a must with swedish pancakes. Sugar, jam and whipped cream or vanilla ice cream :)
I usually use a dl-measure (stainless steel from ikea) that I hang on the edge of my bowl. 1 to 1 and 1/2 dl is enough for one pancake! The recipe Pewds made usually makes 6-8 pancakes. I use the same recipe and the key to not getting lumps is whisking the milk with the flour a little at the time and add egg last. Sometimes I use some vanilla sugar to get some vanilla taste with my strawberry jam! For the best result we use a special cast iron we call ”pannkakslägg”. We can use a cast iron “plättlägg” to make plättar with the same recipe. Also - using butter in the cast iron to get a crispy pancake is fenomenal, don’t burn it, make the pancake a darker brown, then you get the best (and typical Swedish pancake) flavour!
Someone already mentioned that sour milk was referring to filmjölk, but they said it's lumpy-- the ones I know are all completely smooth. From Sweden, if that helps. Also Ive never heard of anyone using it for pancakes, usually it's just something you put cereal in.
@@ChefJamesMakinson yea you can think of it as something similar to creme fresh, a milk/creambased liquid with some sourness. Fresh one is smooth but it lumps a bit when it ages...still not bad though. Once it structure goes more lumpy though and it begin to sift or smell it is bad though. Used alot for breakfast and cereals, in food prep or to make cold sauces as side dishes to grilled fish/meat. Ever heard of tsastiki from greece, kind of similar to that but without the added cucumbers etc.
I'm a Swede and I wasn't even aware there was such a thing as Swedish pancakes. I always do the 1,1,2 ratio of egg/flour/milk as well though. The main difference between crepes and the pancakes you get at school or in other cafeterias is that the swedish one is thicker and i like mine almost crepe thin. Always used jam or just a sprinkle of sugar as topping.
I put lingonberry jam on swedish pancakes .. and the kolbulle variant with salted pork/bacon lots of butter and a cooked over open fire outdoors .. with lingonberry jam .. normal food long back when people work for month in the Forrest ( making charcoal or doing lumbering)
oh so the swedes make their pancakes exactly like we do in austria. they are called palatschinken over here (pfannkuchen in germany). traditionally we fill them with apricot jam but nutella is popular as well. also i think with sour milk he means buttermilk which is a common thing to add.
These are commonly made in Finland, but I've never really associated them with pancakes but rather with crêpes. We actually have a dish called "pannukakku" (literally "pan cake") here, but that's thicker and baked in the oven. The ingredients he uses look roughly correct but not so sure about the ratio - I usually just check the recipe I have written down. When cooking these one should use cast iron pan and a lot of butter. When the butter melts and starts to fry a bit, you get the crispy "lacy" patterns to the edges. Oh and I enjoy mine with "kuningatarhillo" ("Queen jam") which is made from raspberries and blueberries, sometimes with some whipped cream if I'm being fancy.
I would call this "plättar", pancakes are thicker and baked in the oven. Butt usually "plättar" in sweden are the smaller type, size of a american pancake.
@@dansvenblad8727 this was actually very interesting, I've never really heard the Swedish term before. In Finnish they're called "lettu" (plural "letut"), it sounds quite similar.
Old video but happy to see one of fave creators here. Love Pewds, love pancakes, we make them like crepes here and often fill them with coconut or crushed palm sugar.
@@ChefJamesMakinsonhis content changed a lot over the period, and most people who watch yt grew up watching him , if i remember correctly he have few more cooking videos
I'm from Sweden and I prefer blueberry jam mixed with whipped cream as a topping. For a long time they were traditionally served as a complement to pie soup on thursdays. Gramps used to dice the leftovers, heat them up in the pan and serve with granulated sugar - yummy! Most familys have their own version of the recepie and they can differ quite a bit. Moms recepie contained eggs, milk, flour, salt and sugar and were awsome to eat cold the day after as a snack.
I put whatever I have in the fridge to my pancakes: can be spinach and blue cheese, rucola and tomatoes or even a bit of bolognese sauce. In the end its whatever taste good for someone!
@@ChefJamesMakinsonI would probably desribe the viscosity as about the same as sour cream in room temperature, perhaps a less so. Or like any kind of store bought flavored yoghurts meant for breakfast, not greek or turkish yoghurt.
Swedish pancakes are a core part of my childhood, I have so many memories of waiting for my mother to finnish cooking the pancakes and the smell filling the kitchen. Then getting to enjoy them with strawberry jam and whipped cream. It's also hard to mess up, just about 6 dl milk, 3 dl flour and 3-6 eggs and you're fine. Feel free to try it if you haven't, it's a great variation from similar dishes ☺
You can basically have the same toppings on Swedish pancakes as on waffles. Apart from jam, you could use whipped cream as well. My personal favorite though, is actually sugar and freshly squeezed lemon. That's not very traditional, though.
That's a new one! Får testa nån gång. When I was young I only had one dish I was great at making and it was blueberry oven pancake, unfortunately I got allergic to blueberries. :)
Swedish pancakes are definitely in the crepe family. Some people like them thin, (I do) others a bit thicker. Some like them light brown, others medium brown, others well brown. I am a light to medium guy. Traditionally we have them with jam and sometimes whipped cream. Lately I have found myself enjoying the ones with nutella and banana however. I like to add some sparkling water to the mix also. Makes them a bit lighter
It's more likely that they all have the same origin way back, but there is no showing of where it first came from. Crêpes are just what became more popular and American was a different version, most likely due to the Americans being so far from Europe that their recipe changed over time. Same as Swedish and French probably also did at some point.
@@arthena2130 You mean that they probably have the same origin? It is a great point and you are probably right. Many Swedes think they are actually Swedish. But most likely they have a similar origin
Apple Puree + Cinnamon on my european pancakes. I also prefer making them a little more egg heavy as my grandmothers cooking book as 3 different recipe variants in them and I pick the one with the most eggs.
Im from the country called Lithuania (if you ever heard about it, our capital is not Riga, thank you), technically not so far away from Sweden, so I can relate to the jam very much. I agree, no stupid nutela or syrups, when we have so many different and delicious berries in our wild forests. Also sour milk - yes, it is similar to kefir, so kinda same, but not exactly (I would say sour milk is when you milk your cow and let the milk stay for few days, you get a delicious sour milk. Kefir - they make industrial way and sell it in the shops. Using sour milk/ kefir in the pancakes makes them softer, and yes, gives that extra taste kick.
The pancakes look alot like the ones in germany (Pfannkuchen). I used to eat them with apple puree and a cinnamon-sugar mixture or powdered sugar. Nutella isn't that uncommon either, usually with some sliced bananas. That really takes me back, I should make some again.
I normally also add some fresh vanilla to the batter mix (if on hand, otherwise a sachet of vanilla sugar) and a half teaspoon of baking powder. You can add a tablespoon of yogurt too, if you want really silky pancakes. Topping definitely Nutella. 😋
All Swedes have their special recipe, I start by making butter, then I use the buttermilk that is left over after the butter is made in the pancakes. My pancake batter always rests until the next day in the fridge and is always fried in butter. It was the Swedish national anthem he sang with our flag in the background. What I have on my pancakes depends on what I feel like at the moment, everything from granulated sugar, syrup, whipped cream, ice cream, homemade jam or fresh berries, I usually make shrimp or mushroom crepes if there are any left over.
Swede here. The pancake recipe I grew up with is measured in 5, 4, 3, 2, 1. 5 dl of milk 4 dl of flour 3 eggs 2 dollops of butter melted (or oil) 1 pinch of salt Mix together and fry a dl of batter per pancake on medium heat. Or pour into a baking tray and make it a thick pancake in the oven at 180C for about 20 or so minutes, or until "golden brown". Serve with jam or sugar and cinnamon. Maybe some ice cream if you feel like it. First pancake was traditionally given to the dog as a treat.
Hear in Småland south of Sweden they sometimes eat pancakes with sugar and butter. Can be with falu sausage as dinner. Then sometimes jam and cream . They have their famous cheesecake too !!
For palacinky, (basically crepes) I like apricot, red currant, blueberry or strawberry jam. Usually homemade but blueberry or red currants are probably way cheaper to buy already made into jam if you don't grow them yourself. We have an old pan and a ladle handed down from my grandma that is basically just for pancakes. 1 full ladle makes the perfectly thin, full sized pancakes. The pan is little thicker which makes it easier to heat evenly without hotspots and it has a level bottom. Also there is a saying here that "The first pancake is always bad" (Usually because the pan develops a coating when cooking the first one but that first is harder to flip) so really interesting to see him cooking 2 first pancakes on 2 pans lol
according to the "palacinky" i guess you are from the center of europe. (most likely czech republic), since we call them "Palatschinken" here (in Austria) and also use apricot jam mostly.
I use a little coarser flour in my pancakes. 4 deciliters of wheat flour. 1.5 deciliters of graham flour, 1 teaspoon of salt, stir. Add half of 8 deciliters of milk and stir until smooth. Add 4 eggs, stir until smooth. Add the rest of the milk. Let stand for 10 minutes so the flour swells. (Then it won't taste like so much flour) Fry in pure butter. Serve with whatever you like. I usually prefer a pat of butter for dinner. Jam if it's for dessert. This recipe will make you fuller than with wheat flour alone. The taste is the same. Bon appetit. Lena from Sweden.
It's a basic recipe, I usually do the 2+2+4 with a pinch of salt, but as several have stated, you don't add all the milk at once, but get it smooth and then add the rest of the milk until it got the right smoothness, not too runny, not too dougy. Then the batter should rest in the refrigerator for an hour or two to settle. When it's time to fry them, heat up a pan (or two) and melt some butter. Pour the meltet butter into you rested batter, and add a little butter in each pan for each pancake. A wellkept cast iron pan is best, but a nonstick pan is easier to get good results in at once. I generally use pancakes as a conditioner of my cast iron pans when they have to be reconditioned.
I am slow to this, but when I make pancakes, I use queen's jam (mix of blueberry and raspberry), icing sugar and/or honey on it. Regular old-school vanilla ice cream also works, but since the pancakes are hot, it tends to melt fast.
Czech here! His "swedish" pancake is what is generally considered a pancake here Czechia as well, but we cook it on a lower heat so isn't so easy to burn them. My grandma is using pork fat with butter or vegetable oil, but butter is easiest to burn making it bitter and some vegetable oils do leave an aftertaste, so be careful with that. Usually, jam (home made) is the traditional topping, but i absolutely LOVE sour cream / yogurt with fresh fruit or jam. The sour kick is amazing and it makes them more filling as well. Nutella is also used, but it definitelly wasn't a thing when I was a kid (and from adult perspective, it is a pain to spread if the pancakes are done well). Jams all the way!
We make the same in the Netherlands. Little bit of molten butter in the batter keeps them from sticking to the pan. I eat them with powdered sugar or stroop (sort of caramel sauce). You can also add apple and bacon to a pancake in the pan. Crispy bacon and caramelized apple in an pancake is like heaven. Cheese is also possible.
My mum uses sifted rye (60% wheat and 40% rye) when she makes pancakes to make them even more filling. We usually have different jams or similar, apple sauce as well. But yeah, we don't really consider pancakes something you bake when it goes in the pan. It may have cake in the name, but it isn't a dessert in my family. Although we do say bake about it when we make an oven pancake. Recipe doesn't change though, still no raising agent. The eggs will do the talking. Lol My maternal grandparents always had soup first and then pancakes as well. Based on what I've heard, pancakes and soup were a "end of the week" food since it required very few ingredients, at least expensive ones, to make either of them if you really had nothing or just scraps. So if you were short on money when payday was closing in, pancakes was an easy go to. I could be right and I could be wrong on that.
in Bulgaria we start with 3 eggs then we add flour until it gets as thick as pudding and then we add milk until it gets to the consistency of a syrup, add some sunflower oil so they sweat a bit as they cook and you don't have to repeatedly add oil to the pan then add a coffeespoon of salt and teaspoon of sugar and on medium high heat and as soon as you get them off the heat use butter like a lipstick on the pancakes as they're still hot and later serve with anything sweet for the salty version repeat everything the same except use only one ladle of milk and the rest is light beer and can be served with peinir, kashkaval, chopped sausage, olives, whatever
I’m from Denmark, and for pancakes we usually add a little crushed cardamom and lemon zest to the batter. Sometimes we add beer to the batter, and it is essential to let the batter rest cool at least for half an hour, or better - over night. Always use real butter for the superb taste. We serve it with sugar or jam, or with vanilla ice for special occasions. As a child I got leftover pancakes - they do exist if you size the recipe properly ;-) - in my lunch box buttered and with a sugar sprinkle and rolled for easy consumption. Always a treat! :-)
I add a little bit of vanilla and cook on medium high with real butter. I serve with whipped cream and strawberry jam, I mix those into one and roll them up with it similar as a crape. With pancakes it’s often recomended for lunch to serve this with yellow pea soup with pork
I'm from Norway and it's just the same way you make it, and how my family did it we made it for dinner or dessert. For dinner it was with either potatos and groundbeef with a sort of spagetty sauce or small bacon bits and a little sugar sprinkled in the roll. For dessert we used bluebarry, raspbarry or strawberry jam and a few times a norweegian chocolate spred called Nugatti.
The rolled-up pancakes in the end brings back memories! Back in school (1-4th grade or so) there would be Activity days where we'd all go out to practice orienteering or just go for long walks, and parents would be asked to pack lunch. So I would always get a few rolled-up pancakes with jam, a sandwhich and a "Risifrutti" (a sweet riceporridge with sweet jam you can buy pre-packaged in the store).
sour milk or filmjölk in Swedish is a fermented milk that is similar to like a thin yoghurt , its very good to bake with or cook with , some bread recipes says to add it instead of lemon juice for the acidity , it's sold plain and or with different flavors
For pancakes i never use a measurement, ive learned to use a ratio of 1:1:1 so i just use a kitchen scale to weigh the the same amount of Eggs, Milk and Flower. I never have to remember measurements. I used to almost never make pancakes but have started doing them much more frequently since i learnt this method.
Jam is a given.. Preferably a few different kinds. I.E. you put strawberry on one, raspberry on one, and the creme of swedish jams. Drottningsylt on one... And to sweeten the deal, some sugar and possibly whipped cream.. Unless it is dessert pancakes. Then absolutely whipped cream, and some vanilla ice cream for instance.
Swedish pancakes is best served with whipped cream and raspberry jam, same goes to waffles. I think this would work well with American pancakes as well but this is what we used in sweden when I was a child and still love it :)
Hey chef James. Im not scandinavian, but what he was reffering to when mentions sour milk is what we lithuanians call rugpienis: it has a cosiatensy of a inbetween of milk and light cream and slightly sour taste: a popular usage for it is our traditional cold beet soup!!! An important dish for hot summers. Also its very fun to expirement with different liquids while making pancakes. Kefir and sour milk make amazing pancakes. But you can also try with sparkling mineral water, they help trap more air inside makes them really fluffy and yummy! Love your commentaries, as a cook i learn so much stuff from your videos and im very thankful. Cheers🎉❤
sour milk is similar to kefir, youghurt and cremefraiche etc. the dissimilarity is in the thickness, as sour milk is the same consistensy as normal milk, maybe slightly thicker. A quick roundabout way of making it, is by mixing citric acid, and milk. Like half a lemon to 1L of milk, and let it sit for 30 minutes or so. In Denmark it's common to use beer as well, when making these pancakes.
In Estonia we do the same pancakes which is why they are often more known for being Scandinavian pancakes. Sunday is also a tradition in our house when we cook them and we measure everything by feel. If the mixture is too thick or too thin we adjust it. Most of us use oil or real butter and ladle to pour it onto the pan. Everyone has their own techniques and likings on how much mixture is used per pancake but most prefer it thinner to thicker. We also have many pancake restaurants / houses here that serve them with 10-20 different types of unique fillings - such as ham & cheese, sausage with onion sauce, chicken and cheese, BBQ pork and cheese and so on. And yes we mainly eat the salty ones for launch or in-between that but almost never for dinner.
As a Swede I am using my own version of the recipe, I use liquid butter in the mix plus I also have sugar in the batter, 2 eggs and 2DL flour, just enough Salt, mix in milk until the viscosity is perfect. My rule is that if the batter is not tasting good you can´t make pancakes with it either. Fry the pancakes with stupid amounts of butter on medium heat until the whole edge is nicely brown and crispy, and if you make it pale and boring you done it wrong, Swedish pancakes should have dark spots on them. You should eat this with strawberry jam period! But I highly recommend to eat it with a big chunk of whipped cream on top with the Jam. Now you eat like a real Swedish professional house cook!
I grew up on pancakes. There's a children's book that was popular in Sweden when I grew up, Pettson & Findus: Pannkakstårtan (rough translation: Pancake Cake) and we used to eat that during special occasions in the summers. You build it like a cake and between every layer you have strawberry jam or whipped cream. On the top of the cake, you spread whipped cream and fresh strawberries. Best served outside as a lunch with family & friends on a hot summer's day. ^^ (The recipe in the book can still be ordered online for people who are interested.)
It's actually very similar to German pancakes. But in Germany most often you eat them with apple puree and powdered sugar on top. Of course nowadays Nutella is also common. The standard "recipe" I know: One egg per person, add flour until it's a thick dough, then add milk until it has the right consistency to pour it with a ladle. add a little salt and sugar. I also like to add Cointreau to the mixture :) When I was in Finland I discovered that they eat them with stewed red fruit and vanilla ice cream, which is also really great.
SOUR MILK is my favourite drinkable milk product,it can be thick or liquid as milk,we often add it to soups ,or u can mix it with basil ,add decent amount of salt to it(it should be salty and u should be able to taste basil,so dont be shy)
I make this recipe every time I make pancakes, allthough I go with 3dl wheatflour, 3 eggs and 6dl fluid (5dl milk and 1dl water). I fry them in oil instead of butter. Adding the water makes the edge crispier, if you put new oil in the pan between every new pancake.
My pancake resepe 2 eggs Flour Milk Salt Mix eggs with flour until it gets like a lump and ad milk while wipping and ad until it gets smooth batter ad more flour and milk until you have about a half of boule of batter.
So from what I have noticed is that every family has their own recipe, from my side it's flour and double the milk, and 1 egg per two deciliters of flour, we also melt down some butter in the batter, and add salt and sometimes some sugar. My wife on the otherhand has a completly different style, where you go 1 egg per deciliter of milk, and use oil instead of butter. the flour milk mixture is about the same. They also very specifically do their pancakes in cast iron pans. My friend had a 1 of each kinda thing going on, making rather thick ones which cooked on low heat he added vanilla powder to his about a teaspoon.
Here in Hungary we make it thiner but also roll it up, there is no fixed ratios you just add stuff until it's looks okay, it should basically even itself in the pan, no sirup or anything, also no fork + knife brrrr. As far as filling goes it's basically free game it can be soury, salty, sweet: any kind of jam [peach is the classic], cottage cheese with some lemon peel or without it, cacao powder, nutella, ground meat based ~stew and the whole thing gets deep fried etc etc.
Good recipe, but I use sour cream, cream and plenty of melted butter in the batter. When serving, I have blueberry jam, fried bacon and sugar on the pancake before you roll it up and enjoy it. It is the most common Norwegian way of eating pancakes :) I think ;)
Here in northern Sweden, we have a dish called blodplättar (blood pancakes) which are swedish pancakes made with pig blood, we usually eat that with butter or lingonberry jam. We also call our swedish pancakes (plättar) instead of (pannkakor) and we often eat them with cloudberry jam but its fine to eat them with jams like strawberry raspberry and blueberry.
how you do it: whisk a bit of sugar in the eggs, melt butter and whisk it in with the eggs, pour in 1/4 of the milk. Put flour and salt in. Whisk and the thick paste will remove the lumps. Pour in the rest of the milk and whisk into a thin batter. Get a cast iron skillet, heat it up properly. The ratio is pretty much as he said, 4 eggs, 4 dl flour, 8 dl milk. Probably some 75-100 grams of butter. Doing it like this you don't need to have butter in the pan, the batter is fat enough to not stick. Also, if you have preheated the skillet properly no pancake will fail. As for the recipe it's probably derivative of crepes. But it should yield a thicker pancake.
Год назад+2
Typically served with whipped cream and jam! The key is good amounts of butter while frying. They should have some colour. Often eaten on Thursdays specifically in Swedish lunch canteens, along a pea and pork soup!
As a last step before commencing the frying, I always melt all required butter in the pan, slightly brown it, and pour it all (with the help of a spatula) in to the batter and whisk it. Of course the pan is a "pannkakslagg". No more butter is needed in the pan.
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That was a really fun video! He needs to contact you!❤
James, you definitely get a "like" for the burnt pancake at 14:00 😃
What wired earbuds do you use? I'm growing out of shitty lifespan wireless buds.
He burned both but I can only like once.
temperature on frying pan is critical and hard to master to get right kind of result to get best ones
As a swede I've never considered using nutella for pancakes. I use jam, sometimes also whipped cream, and for a desert they're great with some ice cream.
This is the way. Strawberry jam and lightly whipped cream.
nutella on a swedish pancake is like pineapple on a pizza, absolutely illegal
@@pekkalanger5076 no way blueberry jam is the best, especially homemade
@@magnusgranskau7487 no way raspberry jam is the best
Calm down lads, this be the reason we have Drottningsylt, best of both worlds!
For Scandinavian pancakes, it's not important to get the measurements correct. You can just adjust the mixture if it gets to thick or thin. Also, eggs comes in different sizes anyway. I really doesn't matter for this dish. Personally I use 1 egg, 1 cup flour, 1 cup milk. If you can taste the egg, you have used to much. If it doesn't have some black spots, it's not done.
Thank you!
Yeah, I just put stuff in until it's the consistency I'm used to.
I fotgott to mention sugar. Most people put some sugar in the batter. How much is very much a preference thing. Personally I add a tiny tiny amount of cinamon and vanilla, just for the smell, I feel like it makes a remarkable difference.
Never measure never surrender, wing it till you win it.
My very Swedish tried and true recipe: this is very easy to adjust depending on how many portions you want. 100 ml wheat flour, 1 egg and 200ml milk per person(maybe a bit less). Salt to preference, a pinch of sugar to get some crispy bits. Mix until mostly lump free. Melt some butter in the pan, maybe 1tbs per person, pour that back in the batter, pan is buttered and you got some in the batter. If you want extra crispy edges substitute some of the milk with carbonated water. Fry until desired brownness, you want some crispy edges! Use your old pannkakslagg (cast iron pancake pan) inherited for generations to get the best taste!
The easy way to avoid lumps is to only add half the milk before whisking it to a thick smooth batter and then mix in the rest of the milk at the end. For extra flavor melted butter can be added in to the batter, so less butter is needed in the pan. Cast iron pan is the best option to use for swedish pancakes and the temperature should be medium heat. Only fill about half the pan with batter and then lean the pan so the batter fills out the empty space. Jam or granulated sugar is usally used, on more festive occasions whipped cream can be added as well. My favorite jam is "queen's jam" (2/3 raspberry jam and 1/3 blueberry jam mixed together)
😉
It wasn't until I asked my grandma's husband how he gets the pancakes so good (sometimes he adds a little whole wheat too) that I learned about the tilt technique and my mind was blown
yes! This is the way!
Easiest is to use bamix immerse mixer. It takes just few seconds to blend all ingredients. Also you should measure by mass and not by volume.
@@kiljucook7625 no, a hand wisk is faster it takes just a minute. It's slower and completely unecessary to weigh flour for pancakes, just pour the flour into a 1 liter mesuring cup takes no time at all. Perfect batter every time.
We make the exact same pancakes in Norway and I can tell you we never measure anything. I usually start with whisking the milk, eggs and salt and then just add a little flour at a time untill it's the right consistency. Too thick, add more milk, to runny, add more flour. 1 egg per serving/person as a rule of thumb. Some use melted butter in the batter as well. Edit: In Norway we use them as he does with jam, or for dinner, but then with crispy bacon and sugar. I know it sounds weird, but it's soo good.
good to know!
This thread has made me realize Norwegians may use less egg than Swedes do. Apart from that everything seems exactly the same. I don't like it if I can taste the egg. The biggest difference between Scandinavian pan cakes and French crêpes seems to how much heat we use. We seem to like them crispier and more golden. I believe the taste of burnt flour may be a staple of Scandinavian cooking, we didn't have a lot of spices. xD Meat balls, brown sous, pan cakes, it all has fried flour.
@@christianflor1394 I haven't really eaten homemade pancakes made by anyone else then my mom, dad or myself. My parents are both from Finland but I was born and raised in Sweden. The only other pancakes I've eaten have been at school lunch and those tasted way more of egg than what we made at home. So maybe us Finns and the Norwegians make it the same.
I don't really like the egg taste in my pancakes either so I guess I'm not a fan of Swedish pancakes. I also make mine a bit different then my parents since I add a bit of melted butter into the batter to get a bit of a buttery taste to them.
Jam is either my mom's homemade strawberry jam that has big strawberry chunks(around 1cm big), when I get an opportunity to steal some from her or store bought raspberry jam.
my Russian grandma used to do it the exact same way, down to the one egg per person. I feel like these european style "thin" pancakes are not that exclusive to Scandinavia as Pewds claims.
Same ones in Switzerland and measuring is futile because the eggs aren't the same size every time anyway. So sometimes it needs some more milk or more flour.
Although i do start with 3 whisked eggs as a base and then add salt, milk and lasty flour. If it's meant a sa desert, i do add a tablespoon of sugar and some vanilla as well.
These are the style of pancakes I grew up with in Denmark as well. They would usually be topped with jam and/or sugar. On special occasions, we would also add a slice of vanilla ice cream. (We could buy these square "bricks" of ice cream, which made it easy to get a clean slice of it for a little pancake 'package'. :)
I was about to say these sounded like my mom making what she called danish pancakes and the sour milk she used was just milk that was starting to go sour to use it instead of throwing it away
i had forgotten about the square ice cream bricks, i had pancakes with that type of ice cream at my grandpa and grandmas house all the time when i was little
6:06 The sour milk pewdiepie was referring is probably “filmjölk”, which is a fermented milk product which can be found in Sweden and neighbouring countries. It has a more sour taste and is thicker than regular milk. It is good.
6:31 He was singing the Swedish National Anthem with a Swedish flag in the background.
Edited description from clumpy to thick.
Correct, to help people understand, think something in between milk and yoghurt and you get pretty close.
I've never heard of anyone using filmjölk in the recipe before. That's a new one for me.
very good to know! Thank you!
@@ChefJamesMakinson What he is refering to, I think would literally be "thick milk" in Denmark(Tykmælk), it's sort of like a sour, very liquid youghurt. There are a few different variants depending on which bacteria culture they add to make into that. But in Denmark is a common substitute for regular milk in baked goods as well, it can add a bit of extra flavour.
Also in Denmark we usually eat them with jam and/or powedered sugar, but I also like them with sugar and cinnamon which I got taught by a German, but don't know if they consider that traditional.
@ZnakeTech Who cares whether it’s traditional or not, that sounds damn good!
The "Sour milk" is Filmjölk and is essentially Kefir but made with other strains of bacteria. It's a bit less sour and a bit less fizzy than Kefir. It can be replaced with buttermilk or kefir.
Kefir is with strains cos thn it will Add alcoholic fermentation. As milk and buttermilk, fermentation comes only from milk acid.
Filmjölk or piimä is not fizzy at all. Kefir has lactobacillus and yeast culture and at least modern industrially made filmjölk doesn't have yeast in it and therefore very little to no CO2 bubbles.
@@wombatillo i've enjoyed plenty of fizzy filmjölk during my lifetime, but you are right the normal massproduced stuff is not fizzy.
We do have 'kwaśne mleko' in Poland too, which literally translates to sour milk. My grandma used to just leave a jar of milk in a warm place overnight or longer until it got thick and clumpy - I think it's a basic lactic fermentation and you could help it ferment faster by adding some lemon juice.
Forgot to add it gets more sour and fizzy overtime
Im a swede and makes pancakes for my children about one a week. They love it! Almost the same recipe. We always use jam and cream. We would never never ever use Nutella or Syrup. Pancakes in Sweden are written about by Olaus Petri in 1538, but probably used long before that. So its an old tradition.
Interesting!
@@ChefJamesMakinson very true. long tradition indeed. and a tasty one.
and plättar for dessert after thursday ärtsoppa
@@ingelaforster3596that is actually true. I agree with you with that one
I'm from Sweden, syrup and Nutella is the best on a pancake with whipped cream sometimes I have even take more Nutella than what it is pancake
Swedish pancakes are very easy to make and they are delicious with some jam and whipped cream or ice cream. I used to eat pancakes with a ton of sugar when I was a kid, that was also really good and milk as Felix mentioned is weirdly a nice combo for swedish pancakes, pancakes makes milk taste even better.
pewdie pie translated "filmjölk" into English in the best way possible, it's fermented milk, often eaten at breakfast
The pancakes looks a bit too thick, but the major flaw is that when mixing the milk and flour you should add a tiny bit of liquid to the flour and make more of a paste, then add more liquid, that way there will be no lumps, kind of like when you make a bechamelle sauce or mixing up paint.
As a Swede (🇸🇪) if found this hilarious and so fun to watch 😄
Wow, he sang some of the Swedish national anthem also.... 😂
I'm glad! :)
you whisk flour and egg first to avoid any lumps.... and i have not used any recipe for pancakes since my grandmother showed me 45 years ago
you crack as many eggs as you like and add some salt, then you add flour and whisk it until its smooth and in the consistency of soft mashed potatoes ,after that you almost triple the volume with milk and let it rest for a while. for the best result you fry them with unsalted butter in a cast iron pan but margarine in a nonstick works aswell. serve with whipped cream and jam .
The swedish salty butter-margarine makes it so much better, seriously, that stuff is so tasty i could eat it cold with a spoon unlike regular butter, and it gives an incredible crisp on the outside if the ingredients of the main mix are in the right proportions, swedish pannkakor must be very very thin and cripsy on the edges, you can even make them without using eggs.
Pewdiepie did a bad job this time, I don't see any crisp and they look still too thick.
there is something seriously wrong with you
Incorrect. Butter is better. You can believe it's not butter. Do better be better be better God bless ly2bb😘
You should do the pancakes in a cast iron pan, just like with eggs they should be a bit crispy on the outer parts of it.
I'm from the Netherlands, here a sugarsirup is very common on dutch style pancakes. Dutch style pancakes seem very similar to Swedish style pancakes
And plain pancakes may be eaten with savory toppings.
Other times people might put banana through the batter or put in apple rings or bacon in the pancakes while baking.
And I believe some people use buttermilk
I would love to visit the Netherlands again! its been a few years
Hello dear neighbour! In Germany, we sometimes put a little bit of sparkling water - just a pinch - into the batter to fluff up the pancakes. Ours are a bit thicker than Crepes or these Swedish pancakes though (my pancake recipe is 200g/200g/2 milk, flour, eggs - so definitely thicker). In Austria, they make thinner pancakes (Palatschinken) again.
In the US, sour milk is buttermilk
German style pancakes are also basically the same thing. We have the jam thing in common with Sweden and the apple or thick-cut bacon ("Speck") with the Netherlands. We usually don't use sugar sirup, but sometimes just plain granulated sugar in a pinch. If you do just plain pancakes, you usually make more than you need and cut the rest up the next day and serve it in a (n e.g. vegetable) soup (to make it more filling).
At 9:05 he tossed in what we swedes like to call "missomkastandeförstående" which can somewhat be translated into misdirection. We like to spice up conversations, casual greetings, business meetings, heated conflicts and terrorist negotiations with it.
Also.......those pancakes does NOT symbolize all swedish pancakes. We have alot of highly skilled pancakietiziers in this country who would say "Sacre blue!" at the sight of Pewdies cakes.
🤣
You don't need a recipe for these types of pancakes. The consistency of the batter is key.
And 2-3 eggs to bind the flour & milk together of course. Not much can go wrong as long as you get a nice runny, but not too runny consistency.
Also I love adding a splash of coffee (possibly left over from that day). Nutella is great but here in The Netherlands we love to add sugar syrup. I guess it's similar to maple syrup but maybe with a less depth to the taste? And yeah real butter adds sooo much to the taste as well..
The pancake is a very old dish that has probably existed in Sweden since ancient times. Pancake is mentioned in Swedish for the first time in a writing by Olaus Petri in 1538. What kind of pancake he wrote about, however, is not known.
Before there was a stove, you had a frying pan on three legs that was placed over the fire. The frying pan was filled with a batter consisting of eggs, flour, milk, sugar and salt.
When the wood stove came, you could start using frying pans. Then you didn't get burned as easily and the pancake became very popular. In order to be properly fed, pork was often fried in the pan, before the batter was poured over it.
We have these in Norway too. They're so good. We usually eat them with bacon and/or blueberry jam. Some also just put sugar on it (mostly kids) or different kinds of jam. They're often eaten as dinner, and it's always seen as a special treat to have pancakes for dinner. EDIT: After seeing this I actually need to have pancakes for dinner one day. My mouth is watering, lol. EDIT #2: It definitely seems like he used way too little butter in the pan when cooking them, and he poured in too much batter, making the pancake too thick. If you do it right, they should turn out nice and golden all over.
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have em in denmark too, guess it's a scandinavian thing
@@HessSR What do you guys normally eat with them?
@@Starchild91 Quite a lot of different ingredients. When I was a kid I would often get them with either jam, sugar, powdered sugar, jam or nutella.
@@HessSR Interesting. Thanks for sharing!
For pancakes toppings I stick with condensed milk or jam.
Sour milk for pancakes also works really well resulting in sooo gentle pancakes.
Sounds great!
ye jam slaps.
Tho I also really like making savory Crêpes with cheese 😋
Remember that these types of videos are made by home chefs and we shouldn't be as critical as someone like Jaime Oliver..... 😜 Great to have Chef James tell us what they're doing well and what they're not.
Thank you!
Yeah. Don't think anyone watches PewDiePie for cooking advice, anyway. He wasn't very convincing in his end product regarding American pancakes being garbage lol.
@@XBluDiamondXit’s more crispy 😊
Shush. A Swedish guy should KNOW how to make Swedish pancakes.
@@XBluDiamondX
American pancakes are garbage compared to swedish pancakes, so...
My mum makes these every sunday morning and they are bloody glorious, especially with her homemade jam mmmmm, she adds honey into the dough which makes the pancakes soo delicious, also I believe that he's referring to kefir.
When you said you didn’t ”uNdErStAnD wHaT hE wAs SaYiNg”, he was singing the Swedish National Anthem; ”Du Gamla Du Fria.” You should recognize the melody 🎶 from televised sports competition events. That one’s on you.
I think most swedes, me included don't consider Nutella as an alternative on pancakes. It's either jam, maple syrup or ice cream
sugar, jam or ice cream.
Yes! And... Kalles kaviar combined with leek. It may sound wierd but the salty touch is soo good!
As a swede Nutella is the best thing you can have on pancakes is so delicious and with whipped cream sometimes I even take Nutella so it covers the pancake and with jam or Nutella and syrup is also good
pancakes do come with a lot of childhood memories for a lot of people, which makes each pancake recipe special, no matter how different they are or where in the world they are prepared 😏
These pancakes are the nr 1 version of pancakes, every single swedish dad just knows how to do it. We all got diferent recipes but they always taste great no matter where you go in sweden. The burnt part, that's how it's supposed to look. It's a stylistic choice we call it
And in the north of Sweden we say "plättar" not pancakes... 😋
@@PaladinZeke Plättar är pannkakor fast mindre
@@nugget2366
In the north of Sweden and on the Åland islands pannkaka is the one you make in the oven, and plättar is the ones you fry in a pan on the stove, no matter big or small.
@@hedviglinnea ni norrlänningar kan knappast tänkt alls om ni inte kallar det som görs på en stekpanna pannkakor, då det står på vad pannkakorna görs i namnet. Däremot så kallar vi det man gör i ugnen för ugnspannkakor, vilket egentligen är mer förvirrande
@@nugget2366 Hört talas om en ugnspanna? Jag är upplänning och kallar det pannkakor, men tycker mig inte ha rätt att berätta för de med annan dialekt än jag att de har fel.
This is like a Swedish holy grail, the measurements is not THAT important and there are a lot of variations that still end up about the same. One major thing for me would be to melt some butter (real butter) and add to the batter, it makes them a little greasy but you then don't really need to have any in your pan unless you really want to. That first one wasn't burnt and we also have a saying that "the first pancake is always a test pancake" anyway so that we know if anything needs adding or adjusting. I eat mine with jam, I prefer raspberry but strawberry is quite traditional, when I am fancy I also have whipped cream on ^^ I have tried both syrup and nutella on, it's good but just not right and I will not have that at home xD
The first one always turns out super wonky though, how does that even happen...?
@@PastaAivo I guess it's just the way of the Swedish pancake xD
@@PastaAivoI think its when the pan is'nt hot enough.
lmao yes first pancake never turns out good
@@PastaAivo it's because a stove never heats a pan evenly, and thus, the first pancake is prone to get wonky while the heat evens out through the metal of the pan.
And I always flip it aside to my own plate when done and sprinkle some sugar on it to eat while frying the rest of the batter.
Not gonna lie, compare to few years before James is now looks more happier when he starts filming and making his video. We are happy for you!❤
Thank you!
For the majority of people outside of the US, this is what pancakes looks like. And this isn’t strictly”Swedish”, as we all have this type that are cooked thinly on a stove in a frying pan or designated pancake iron. I’m Norwegian and we have the same here, and all over Scandinavia, and the Nordics at least and we top it traditionally with sugar, or jam. Cream and berries/fruits aren’t common as in the US. But varies from person to person. Past few years the savory type has gotten very popular where you add cheese, and meats instead of sweet ingredients. Growing up back in the 90’s and 2000’s we had pancakes every Friday for dinner. Most would find that weird, even as breakfast like in the US, because here it’s seen as a dessert… and sugary sweet desserts isn’t what you think of when hearing breakfast. And our foods doesn’t contain as much sugar, hormones and chemicals like in the US as we have super strict rules and regulations in regards to everything and anything that you put on, or inside your body! Even with waffles we traditionally use sour cream, and jam, or brown cheese, butter and jam.
12:46 the pancakes are supposed to look like that!
Sour milk or Filmjölk is a cultured/fermented milk that is thicker than buttermilk (because of the higher fat%) and has a "sharper" taste than buttermilk. It is usually topped with müsli for breakfast.
Most filmjölk has low fat content. Many at least in Finland are actually fat-free. Still the same thick consistency which I think comes from the combination of bacteria used in the culture.
i often eat mine with Sugar and (not always, but often) Cinnamon.
@wombatillo what? Buttermilk is basically the leftover from the buttermaking process while Filmjölk is a fermented milk. Unless you are talking about a type of Filmjölk that has been further processed, it shouldn't be able to have less fat than Buttermilk.
The traditional/standard Filmjölk I know is usually about 3-4% fat.
thank you i was just wondering how it compared to buttermilk
I used to make pancakes similar to this as a kid. It was always strawberry jam with a tiny bit of double cream or drizzled with lemon juice and sprinkle of raw sugar.
for my part (norwegian here), we would use cream that is up to 6 months past expired date, as long as it hasn't grown hair or changed colour. the smell when frying is not good, but the taste is heavenly. This can be done both for waffles and pancakes
Guess there are too many comments for you to read but i'll give my take on it.
- The whole debate regarding crêpes or pancake is due to crêpes are usually thought of as either something you add some kinda meat/cheese/"salad mixture" or/and they are ultra thin. The Swedish pancake is more of a desert (can be had as dinner if you make many) with desert toppings (no salmon ;)) and are usually thin but not paper thin.
- Yes butter is the way to go and "filmjölk" can be added in the mix. For perfect pancakes, you add a bit of melted butter in the batter and leave it over night in the fridge.
- Cast iron pans are very common for making Swedish pancakes, some cast iron brands got specific "pancake irons".
- My favorite topping is raspberry jam and cream (not whipped).
This was neat seeing you react to Pewdiepie! I've watched him on and off for the last four years. He moved to Japan and does more vlog style content now.
For pancake toppings I'm a butter and syrup kind of gal. My sister does sugar and strawberries. Great video James!
Thank you!
My grandfather lived in Sweden, my grandmother from Croatia. We ate this but called them palačinke. Yes we used jam. My dad would bring back Filmjölk or stretchy milk. Similar to what he is using. It was fermented with some kind of living culture from a plant leaf. The stretchy milk is common with the older swedes. You would always add milk to it every few days and sit on counter for a day until thick or the culture would die.
Långfil is best fil, I will fight anyone who disagrees. With cinnamon & sugar ofc.
@@Ciiran cinnamon? No no no! Powdered ginger!
@@Divigwtf?
You are supposed to mix the flour and salt with half the milk first to prevent clumps. Once mixed properly, you can add the eggs and the rest of the milk. But yes, jam is a must with swedish pancakes. Sugar, jam and whipped cream or vanilla ice cream :)
😉
Yes eggaxly that is how I do it
Jam and wipped cream! Sour milk i guess is filmjölk, they did not have that in the UK for some reason.
I usually use a dl-measure (stainless steel from ikea) that I hang on the edge of my bowl. 1 to 1 and 1/2 dl is enough for one pancake! The recipe Pewds made usually makes 6-8 pancakes. I use the same recipe and the key to not getting lumps is whisking the milk with the flour a little at the time and add egg last. Sometimes I use some vanilla sugar to get some vanilla taste with my strawberry jam! For the best result we use a special cast iron we call ”pannkakslägg”. We can use a cast iron “plättlägg” to make plättar with the same recipe. Also - using butter in the cast iron to get a crispy pancake is fenomenal, don’t burn it, make the pancake a darker brown, then you get the best (and typical Swedish pancake) flavour!
You are one of my favourite comfort creators on RUclips. I appreciate how calm and respectful you are in your reviews! 😁
Thank you so much 🤗
Someone already mentioned that sour milk was referring to filmjölk, but they said it's lumpy-- the ones I know are all completely smooth. From Sweden, if that helps. Also Ive never heard of anyone using it for pancakes, usually it's just something you put cereal in.
really even with cereal?
@@ChefJamesMakinson yea you can think of it as something similar to creme fresh, a milk/creambased liquid with some sourness. Fresh one is smooth but it lumps a bit when it ages...still not bad though. Once it structure goes more lumpy though and it begin to sift or smell it is bad though. Used alot for breakfast and cereals, in food prep or to make cold sauces as side dishes to grilled fish/meat. Ever heard of tsastiki from greece, kind of similar to that but without the added cucumbers etc.
I'm a Swede and I wasn't even aware there was such a thing as Swedish pancakes. I always do the 1,1,2 ratio of egg/flour/milk as well though. The main difference between crepes and the pancakes you get at school or in other cafeterias is that the swedish one is thicker and i like mine almost crepe thin.
Always used jam or just a sprinkle of sugar as topping.
I put lingonberry jam on swedish pancakes .. and the kolbulle variant with salted pork/bacon lots of butter and a cooked over open fire outdoors .. with lingonberry jam .. normal food long back when people work for month in the Forrest ( making charcoal or doing lumbering)
oh so the swedes make their pancakes exactly like we do in austria. they are called palatschinken over here (pfannkuchen in germany). traditionally we fill them with apricot jam but nutella is popular as well.
also i think with sour milk he means buttermilk which is a common thing to add.
interesting!
Yeah, same in Czechia. I think we took over the recipe when U occupied us.
These are commonly made in Finland, but I've never really associated them with pancakes but rather with crêpes. We actually have a dish called "pannukakku" (literally "pan cake") here, but that's thicker and baked in the oven. The ingredients he uses look roughly correct but not so sure about the ratio - I usually just check the recipe I have written down. When cooking these one should use cast iron pan and a lot of butter. When the butter melts and starts to fry a bit, you get the crispy "lacy" patterns to the edges. Oh and I enjoy mine with "kuningatarhillo" ("Queen jam") which is made from raspberries and blueberries, sometimes with some whipped cream if I'm being fancy.
That would be "ugnspannkaka" here in sweden. (oven pancakes) I think the recipe comes from my finnish relatives though🤔
The ratio is 1-1-2 so 1dl of flour to 1 egg to 2dl of milk, so hes ratio is correct.
Totally agree on the butter part, those crispy bits are just great
I would call this "plättar", pancakes are thicker and baked in the oven. Butt usually "plättar" in sweden are the smaller type, size of a american pancake.
@@dansvenblad8727 this was actually very interesting, I've never really heard the Swedish term before. In Finnish they're called "lettu" (plural "letut"), it sounds quite similar.
Old video but happy to see one of fave creators here. Love Pewds, love pancakes, we make them like crepes here and often fill them with coconut or crushed palm sugar.
I haven't really watched him before but I enjoyed this video a lot!
@@ChefJamesMakinsonhis content changed a lot over the period, and most people who watch yt grew up watching him , if i remember correctly he have few more cooking videos
@@ChefJamesMakinsononly ever heard of him before
I'm from Sweden and I prefer blueberry jam mixed with whipped cream as a topping. For a long time they were traditionally served as a complement to pie soup on thursdays. Gramps used to dice the leftovers, heat them up in the pan and serve with granulated sugar - yummy! Most familys have their own version of the recepie and they can differ quite a bit. Moms recepie contained eggs, milk, flour, salt and sugar and were awsome to eat cold the day after as a snack.
Very nice!
I put whatever I have in the fridge to my pancakes: can be spinach and blue cheese, rucola and tomatoes or even a bit of bolognese sauce. In the end its whatever taste good for someone!
Sour milk is slightly thicker than regular milk and has a very distinct flavor, similar to yougurt.
Good to know!
@@ChefJamesMakinsonI would probably desribe the viscosity as about the same as sour cream in room temperature, perhaps a less so. Or like any kind of store bought flavored yoghurts meant for breakfast, not greek or turkish yoghurt.
Swedish pancakes are a core part of my childhood, I have so many memories of waiting for my mother to finnish cooking the pancakes and the smell filling the kitchen. Then getting to enjoy them with strawberry jam and whipped cream. It's also hard to mess up, just about 6 dl milk, 3 dl flour and 3-6 eggs and you're fine. Feel free to try it if you haven't, it's a great variation from similar dishes ☺
Strawberry jam is better on pancakes then rasberry
That's way too many eggs!
my favorite is to put butter on the hot pancakes so it melts and then suger
Soured milk has about the same texture as yoghurt. I believe they're made in a similar way too, but the taste is different.
You can basically have the same toppings on Swedish pancakes as on waffles. Apart from jam, you could use whipped cream as well. My personal favorite though, is actually sugar and freshly squeezed lemon. That's not very traditional, though.
That's a new one! Får testa nån gång. When I was young I only had one dish I was great at making and it was blueberry oven pancake, unfortunately I got allergic to blueberries. :)
@@loveandforward It's actually really good. A bit of sour from lime or lemon juice and sugar to make it sweet. It's delicious!
I usually eat waffles with brown cheese and butter., but that works out horribly for pan cakes, I've tried. xD
@@christianflor1394 What's brown cheese?
Swedish pancakes are definitely in the crepe family. Some people like them thin, (I do) others a bit thicker.
Some like them light brown, others medium brown, others well brown. I am a light to medium guy.
Traditionally we have them with jam and sometimes whipped cream. Lately I have found myself enjoying the ones with nutella and banana however.
I like to add some sparkling water to the mix also. Makes them a bit lighter
It's more likely that they all have the same origin way back, but there is no showing of where it first came from. Crêpes are just what became more popular and American was a different version, most likely due to the Americans being so far from Europe that their recipe changed over time. Same as Swedish and French probably also did at some point.
@@arthena2130 You mean that they probably have the same origin? It is a great point and you are probably right. Many Swedes think they are actually Swedish. But most likely they have a similar origin
In europe, American pan cakes was originally called New Amsterdam Pan cakes. Fun fact. @@arthena2130
Apple Puree + Cinnamon on my european pancakes. I also prefer making them a little more egg heavy as my grandmothers cooking book as 3 different recipe variants in them and I pick the one with the most eggs.
Thanks for sharing!
He was singing the swedish national anthem in this video
Im from the country called Lithuania (if you ever heard about it, our capital is not Riga, thank you), technically not so far away from Sweden, so I can relate to the jam very much. I agree, no stupid nutela or syrups, when we have so many different and delicious berries in our wild forests. Also sour milk - yes, it is similar to kefir, so kinda same, but not exactly (I would say sour milk is when you milk your cow and let the milk stay for few days, you get a delicious sour milk. Kefir - they make industrial way and sell it in the shops. Using sour milk/ kefir in the pancakes makes them softer, and yes, gives that extra taste kick.
The pancakes look alot like the ones in germany (Pfannkuchen). I used to eat them with apple puree and a cinnamon-sugar mixture or powdered sugar. Nutella isn't that uncommon either, usually with some sliced bananas. That really takes me back, I should make some again.
yes you should! :)
Eierkuchen!
yep, they definitely look the same as typical german pancakes. my daughter and me prefer nutella while my wife prefers her homemade jams.
@@countbasie20 Nutella and jam
I normally also add some fresh vanilla to the batter mix (if on hand, otherwise a sachet of vanilla sugar) and a half teaspoon of baking powder. You can add a tablespoon of yogurt too, if you want really silky pancakes. Topping definitely Nutella. 😋
All Swedes have their special recipe, I start by making butter, then I use the buttermilk that is left over after the butter is made in the pancakes. My pancake batter always rests until the next day in the fridge and is always fried in butter. It was the Swedish national anthem he sang with our flag in the background. What I have on my pancakes depends on what I feel like at the moment, everything from granulated sugar, syrup, whipped cream, ice cream, homemade jam or fresh berries, I usually make shrimp or mushroom crepes if there are any left over.
Swede here. The pancake recipe I grew up with is measured in 5, 4, 3, 2, 1.
5 dl of milk
4 dl of flour
3 eggs
2 dollops of butter melted (or oil)
1 pinch of salt
Mix together and fry a dl of batter per pancake on medium heat.
Or pour into a baking tray and make it a thick pancake in the oven at 180C for about 20 or so minutes, or until "golden brown".
Serve with jam or sugar and cinnamon. Maybe some ice cream if you feel like it.
First pancake was traditionally given to the dog as a treat.
Haha in my childhood the first was the cook's pancake. It has the most butter. 😂 (Finland in 80s)
In Germany we make our pankakes like this. Most of the time i ate it with applesauce or cherrys out of the glass. Love it 👌
very nice!
Hear in Småland south of Sweden they sometimes eat pancakes with sugar and butter. Can be with falu sausage as dinner. Then sometimes jam and cream . They have their famous cheesecake too !!
Fun fact pancakes have two names in swedish that is seperate by north and south and we can not agree on the name
But the corect name is plättar
Really??
@@ChefJamesMakinson yes
For palacinky, (basically crepes) I like apricot, red currant, blueberry or strawberry jam. Usually homemade but blueberry or red currants are probably way cheaper to buy already made into jam if you don't grow them yourself.
We have an old pan and a ladle handed down from my grandma that is basically just for pancakes. 1 full ladle makes the perfectly thin, full sized pancakes. The pan is little thicker which makes it easier to heat evenly without hotspots and it has a level bottom.
Also there is a saying here that "The first pancake is always bad" (Usually because the pan develops a coating when cooking the first one but that first is harder to flip) so really interesting to see him cooking 2 first pancakes on 2 pans lol
according to the "palacinky" i guess you are from the center of europe. (most likely czech republic), since we call them "Palatschinken" here (in Austria) and also use apricot jam mostly.
I use a little coarser flour in my pancakes.
4 deciliters of wheat flour. 1.5 deciliters of graham flour, 1 teaspoon of salt, stir. Add half of 8 deciliters of milk and stir until smooth. Add 4 eggs, stir until smooth. Add the rest of the milk. Let stand for 10 minutes so the flour swells. (Then it won't taste like so much flour) Fry in pure butter. Serve with whatever you like. I usually prefer a pat of butter for dinner. Jam if it's for dessert. This recipe will make you fuller than with wheat flour alone. The taste is the same. Bon appetit. Lena from Sweden.
It's a basic recipe, I usually do the 2+2+4 with a pinch of salt, but as several have stated, you don't add all the milk at once, but get it smooth and then add the rest of the milk until it got the right smoothness, not too runny, not too dougy. Then the batter should rest in the refrigerator for an hour or two to settle. When it's time to fry them, heat up a pan (or two) and melt some butter. Pour the meltet butter into you rested batter, and add a little butter in each pan for each pancake. A wellkept cast iron pan is best, but a nonstick pan is easier to get good results in at once.
I generally use pancakes as a conditioner of my cast iron pans when they have to be reconditioned.
"Sour milk" or Filmjölk is similar to kefir, basically thick tangy delicious fil. we eat it here with cereal or musli like you would yoghurt or milk.
I am slow to this, but when I make pancakes, I use queen's jam (mix of blueberry and raspberry), icing sugar and/or honey on it. Regular old-school vanilla ice cream also works, but since the pancakes are hot, it tends to melt fast.
Czech here! His "swedish" pancake is what is generally considered a pancake here Czechia as well, but we cook it on a lower heat so isn't so easy to burn them. My grandma is using pork fat with butter or vegetable oil, but butter is easiest to burn making it bitter and some vegetable oils do leave an aftertaste, so be careful with that. Usually, jam (home made) is the traditional topping, but i absolutely LOVE sour cream / yogurt with fresh fruit or jam. The sour kick is amazing and it makes them more filling as well. Nutella is also used, but it definitelly wasn't a thing when I was a kid (and from adult perspective, it is a pain to spread if the pancakes are done well). Jams all the way!
We make the same in the Netherlands. Little bit of molten butter in the batter keeps them from sticking to the pan. I eat them with powdered sugar or stroop (sort of caramel sauce). You can also add apple and bacon to a pancake in the pan. Crispy bacon and caramelized apple in an pancake is like heaven. Cheese is also possible.
My mum uses sifted rye (60% wheat and 40% rye) when she makes pancakes to make them even more filling. We usually have different jams or similar, apple sauce as well. But yeah, we don't really consider pancakes something you bake when it goes in the pan. It may have cake in the name, but it isn't a dessert in my family. Although we do say bake about it when we make an oven pancake. Recipe doesn't change though, still no raising agent. The eggs will do the talking. Lol
My maternal grandparents always had soup first and then pancakes as well. Based on what I've heard, pancakes and soup were a "end of the week" food since it required very few ingredients, at least expensive ones, to make either of them if you really had nothing or just scraps. So if you were short on money when payday was closing in, pancakes was an easy go to. I could be right and I could be wrong on that.
really rye pancakes? I like rye but I haven't made it with pancakes before.
in Bulgaria we start with 3 eggs then we add flour until it gets as thick as pudding and then we add milk until it gets to the consistency of a syrup, add some sunflower oil so they sweat a bit as they cook and you don't have to repeatedly add oil to the pan then add a coffeespoon of salt and teaspoon of sugar and on medium high heat and as soon as you get them off the heat use butter like a lipstick on the pancakes as they're still hot and later serve with anything sweet
for the salty version repeat everything the same except use only one ladle of milk and the rest is light beer and can be served with peinir, kashkaval, chopped sausage, olives, whatever
I’m from Denmark, and for pancakes we usually add a little crushed cardamom and lemon zest to the batter. Sometimes we add beer to the batter, and it is essential to let the batter rest cool at least for half an hour, or better - over night. Always use real butter for the superb taste. We serve it with sugar or jam, or with vanilla ice for special occasions. As a child I got leftover pancakes - they do exist if you size the recipe properly ;-) - in my lunch box buttered and with a sugar sprinkle and rolled for easy consumption. Always a treat! :-)
I add a little bit of vanilla and cook on medium high with real butter.
I serve with whipped cream and strawberry jam, I mix those into one and roll them up with it similar as a crape.
With pancakes it’s often recomended for lunch to serve this with yellow pea soup with pork
I'm from Norway and it's just the same way you make it, and how my family did it we made it for dinner or dessert. For dinner it was with either potatos and groundbeef with a sort of spagetty sauce or small bacon bits and a little sugar sprinkled in the roll. For dessert we used bluebarry, raspbarry or strawberry jam and a few times a norweegian chocolate spred called Nugatti.
The rolled-up pancakes in the end brings back memories!
Back in school (1-4th grade or so) there would be Activity days where we'd all go out to practice orienteering or just go for long walks, and parents would be asked to pack lunch. So I would always get a few rolled-up pancakes with jam, a sandwhich and a "Risifrutti" (a sweet riceporridge with sweet jam you can buy pre-packaged in the store).
sour milk or filmjölk in Swedish is a fermented milk that is similar to like a thin yoghurt , its very good to bake with or cook with , some bread recipes says to add it instead of lemon juice for the acidity , it's sold plain and or with different flavors
For pancakes i never use a measurement, ive learned to use a ratio of 1:1:1 so i just use a kitchen scale to weigh the the same amount of Eggs, Milk and Flower. I never have to remember measurements. I used to almost never make pancakes but have started doing them much more frequently since i learnt this method.
Jam is a given.. Preferably a few different kinds. I.E. you put strawberry on one, raspberry on one, and the creme of swedish jams. Drottningsylt on one...
And to sweeten the deal, some sugar and possibly whipped cream..
Unless it is dessert pancakes. Then absolutely whipped cream, and some vanilla ice cream for instance.
Swedish pancakes is best served with whipped cream and raspberry jam, same goes to waffles. I think this would work well with American pancakes as well but this is what we used in sweden when I was a child and still love it :)
Hey chef James. Im not scandinavian, but what he was reffering to when mentions sour milk is what we lithuanians call rugpienis: it has a cosiatensy of a inbetween of milk and light cream and slightly sour taste: a popular usage for it is our traditional cold beet soup!!! An important dish for hot summers. Also its very fun to expirement with different liquids while making pancakes. Kefir and sour milk make amazing pancakes. But you can also try with sparkling mineral water, they help trap more air inside makes them really fluffy and yummy! Love your commentaries, as a cook i learn so much stuff from your videos and im very thankful. Cheers🎉❤
Thank you so much!
sour milk is similar to kefir, youghurt and cremefraiche etc. the dissimilarity is in the thickness, as sour milk is the same consistensy as normal milk, maybe slightly thicker.
A quick roundabout way of making it, is by mixing citric acid, and milk. Like half a lemon to 1L of milk, and let it sit for 30 minutes or so.
In Denmark it's common to use beer as well, when making these pancakes.
Good to know! I will have to try it the next time I'm in the north
In Estonia we do the same pancakes which is why they are often more known for being Scandinavian pancakes. Sunday is also a tradition in our house when we cook them and we measure everything by feel. If the mixture is too thick or too thin we adjust it. Most of us use oil or real butter and ladle to pour it onto the pan. Everyone has their own techniques and likings on how much mixture is used per pancake but most prefer it thinner to thicker. We also have many pancake restaurants / houses here that serve them with 10-20 different types of unique fillings - such as ham & cheese, sausage with onion sauce, chicken and cheese, BBQ pork and cheese and so on. And yes we mainly eat the salty ones for launch or in-between that but almost never for dinner.
😉
As a Swede I am using my own version of the recipe, I use liquid butter in the mix plus I also have sugar in the batter, 2 eggs and 2DL flour, just enough Salt, mix in milk until the viscosity is perfect. My rule is that if the batter is not tasting good you can´t make pancakes with it either. Fry the pancakes with stupid amounts of butter on medium heat until the whole edge is nicely brown and crispy, and if you make it pale and boring you done it wrong, Swedish pancakes should have dark spots on them. You should eat this with strawberry jam period! But I highly recommend to eat it with a big chunk of whipped cream on top with the Jam. Now you eat like a real Swedish professional house cook!
I grew up on pancakes. There's a children's book that was popular in Sweden when I grew up, Pettson & Findus: Pannkakstårtan (rough translation: Pancake Cake) and we used to eat that during special occasions in the summers. You build it like a cake and between every layer you have strawberry jam or whipped cream. On the top of the cake, you spread whipped cream and fresh strawberries. Best served outside as a lunch with family & friends on a hot summer's day. ^^ (The recipe in the book can still be ordered online for people who are interested.)
It's actually very similar to German pancakes. But in Germany most often you eat them with apple puree and powdered sugar on top. Of course nowadays Nutella is also common.
The standard "recipe" I know: One egg per person, add flour until it's a thick dough, then add milk until it has the right consistency to pour it with a ladle. add a little salt and sugar. I also like to add Cointreau to the mixture :)
When I was in Finland I discovered that they eat them with stewed red fruit and vanilla ice cream, which is also really great.
SOUR MILK is my favourite drinkable milk product,it can be thick or liquid as milk,we often add it to soups ,or u can mix it with basil ,add decent amount of salt to it(it should be salty and u should be able to taste basil,so dont be shy)
Drottning sylt and hwipt creme. Is awsum on pannkakor.
I make this recipe every time I make pancakes, allthough I go with 3dl wheatflour, 3 eggs and 6dl fluid (5dl milk and 1dl water). I fry them in oil instead of butter.
Adding the water makes the edge crispier, if you put new oil in the pan between every new pancake.
My pancake resepe
2 eggs
Flour
Milk
Salt
Mix eggs with flour until it gets like a lump and ad milk while wipping and ad until it gets smooth batter ad more flour and milk until you have about a half of boule of batter.
So from what I have noticed is that every family has their own recipe, from my side it's flour and double the milk, and 1 egg per two deciliters of flour, we also melt down some butter in the batter, and add salt and sometimes some sugar.
My wife on the otherhand has a completly different style,
where you go 1 egg per deciliter of milk, and use oil instead of butter. the flour milk mixture is about the same. They also very specifically do their pancakes in cast iron pans.
My friend had a 1 of each kinda thing going on, making rather thick ones which cooked on low heat he added vanilla powder to his about a teaspoon.
Here in Hungary we make it thiner but also roll it up, there is no fixed ratios you just add stuff until it's looks okay, it should basically even itself in the pan, no sirup or anything, also no fork + knife brrrr.
As far as filling goes it's basically free game it can be soury, salty, sweet: any kind of jam [peach is the classic], cottage cheese with some lemon peel or without it, cacao powder, nutella, ground meat based ~stew and the whole thing gets deep fried etc etc.
Good recipe, but I use sour cream, cream and plenty of melted butter in the batter. When serving, I have blueberry jam, fried bacon and sugar on the pancake before you roll it up and enjoy it. It is the most common Norwegian way of eating pancakes :) I think ;)
Here in northern Sweden, we have a dish called blodplättar (blood pancakes) which are swedish pancakes made with pig blood, we usually eat that with butter or lingonberry jam.
We also call our swedish pancakes (plättar) instead of (pannkakor) and we often eat them with cloudberry jam but its fine to eat them with jams like strawberry raspberry and blueberry.
how you do it: whisk a bit of sugar in the eggs, melt butter and whisk it in with the eggs, pour in 1/4 of the milk. Put flour and salt in. Whisk and the thick paste will remove the lumps. Pour in the rest of the milk and whisk into a thin batter. Get a cast iron skillet, heat it up properly. The ratio is pretty much as he said, 4 eggs, 4 dl flour, 8 dl milk. Probably some 75-100 grams of butter.
Doing it like this you don't need to have butter in the pan, the batter is fat enough to not stick. Also, if you have preheated the skillet properly no pancake will fail.
As for the recipe it's probably derivative of crepes. But it should yield a thicker pancake.
Typically served with whipped cream and jam! The key is good amounts of butter while frying. They should have some colour.
Often eaten on Thursdays specifically in Swedish lunch canteens, along a pea and pork soup!
As a last step before commencing the frying, I always melt all required butter in the pan, slightly brown it, and pour it all (with the help of a spatula) in to the batter and whisk it. Of course the pan is a "pannkakslagg". No more butter is needed in the pan.