Swedish-style Pancakes

I am a complete Jamie Oliver fan, I’ve seen all of his Christmas Specials, and even watched his Ted Talk on youtube! Everything he does is just the bomb diggity, I’m sure you know this too. There is one special I watch pretty often and that’s Jamie does Stockholm where he tours around Sweden trying local delicacies like that super smelly fermented fish, Surstromming. He visited an army mess hall in Stockholm and ate ‘Split Pea and Ham soup served with Pancakes and Jam; this was apparently a traditional meal and they had it every week. It seemed as though the pancake was a staple, and I thought it was interesting it was served with soup instead of bread. How cool!

Sweden has some gorgeous looking food. I don’t know what it is about it, everything seems to be so fresh and clean and thoughtfully plated, with little dips and pickled veg on the side, it almost looks too precious to eat! If you’ve taken a trip to Ikea you’ve experienced the satisfaction that includes a plate of 10-12 meatballs, mashed potatoes, covered in this creamy gravy sauce and lingonberry jam. Contrary to popular western belief, there is in fact more to swedish culture than incredibly economical and chic folding chairs with funny, minimalist names.

Now, I am not one to make a crepe, it freaks me out, why stress over breaking a hole in it mid-flip or spending a whole hour making dozens of paper thin pancakes when you can make a few thick ones in a few minutes. Well there is no need to worry practical people! Because the swedish pancake is actually very practical indeed!!

The end result is pliable, custard-y crepe-like pancakes that when flipped hold their shape perfectly and can be rolled or folded into delicate shapes. Each one takes about 1-2 minutes to cook and they go great with jam, maple syrup, honey or yogurt. Plus they look pretty fancy.



  • 3 eggs
  • 1 1/3 cups unsweetened almond milk
  • 3/4 gluten-free flour (mine had white rice flour, tapioca and potato starch)
  • Pinch of salt
  • 1 tsp vanilla extract

Comine ingredients and whisk in a large bowl (it will be a thin batter). Heat frying pan on medium heat, add some butter or coconut oil, scoop 1/4 cup batter and add to pan, swirl around so it coats pan (to an 8 inch diameter). Cook until top is dry and bottom is slightly golden. Flip and cook for another 30 seconds or so. Store in the oven on a baking sheet on 200F to keep warm. Fold pancakes into quarters or any desired shape, top with icing sugar and grated lemon zest. Serve with yogurt and jam. Makes enough for 4 people.

Easy Strawberry Jam

  • 1 1/2 cup frozen strawberries
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • Splash of water

Add strawberries and water to sauce pan, bring to a boil, reduce to med-low, continue cooking, break up strawberries with a fork, add honey and lemon juice. Continue cooking until strawberries are cooked through and jam is thick. Store in refrigerator.


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