Swedish Pancakes with Strawberry Ginger Sauce

I’ve shared a lot of my family’s favourite recipes on this blog. I can confidently say that today’s recipe is our all-time favourite recipe. My Swedish grandmother used to make these pancakes for us every weekend. She would serve it with a homemade blueberry sauce made with berries from her garden. Now my dad and brother often cook up these pancakes for us as a treat. I tried so many different flour blends to make this low FODMAP and gluten-free, and have finally got it right! The strawberry ginger sauce is a new recipe of mine. If you have never tried Swedish Pancakes before, you are in for quite a treat!

Some of my recipes work out right away. For some, I need to try them many times before I get it right. I tried all sorts of different flour blends for these pancakes. I experimented with adding different gums. For so long I couldn’t get it right and was so frustrated! Then I had a chat with my friend who makes amazing crepes. He told me that he just simply uses sweet/glutinous white rice flour in his crepes and they turn out delicious. I tried it out with my recipe and it was almost too easy! After all of the experiments this recipe worked best with just sweet rice flour. Compared to the original, I find these pancakes to be just a bit thinner and slightly crispy. Still, I am so happy I can finally enjoy pancakes with my family again! So thank you, Aaron, for the flour inspiration!

Note that sweet white rice flour is very different from normal white rice flour. I usually buy mine from Bulk Barn and/or Bob’s Red Mill brand. I also frequently use this flour in my baking blend.

The ingredients of this recipe are very simple. Eggs, milk, flour, sugar, salt. Done! Except, it’s not quite that easy…

To make them right there is a very specific routine you need to follow. For each pancake you need to:

1. Butter the pan
2. Whisk the batter until bubbles form
3. Swirl the pan after pouring in the batter to evenly coat the pan
4. Wait for the bubbles to pop to flip it

This recipe makes about 10 pancakes. You might be thinking, “Do I really need to do this for each pancake???”

YES! 🙂

(It is soo worth it)

Butter is key for flavour, browning and preventing the pancake from sticking and ripping!

Can you see all of the bubbles in the pancake? You need to make sure to whisk the batter well, plus wait for the bubbles to have mostly popped before flipping.

The strawberry sauce, on the other hand, is optional. I think it is absolutely delicious and you should totally try it too. I love smothering a pancake in the sauce and then rolling it up. If you aren’t a fan of ginger, then just skip it!

As a Canadian it is my duty to encourage you to use real maple syrup. So, so much better than “maple-flavoured syrup”, and it won’t have any high fructose corn syrup added.

Even though maple syrup is natural, it is not healthy. It’s still a syrup (= liquid sugar). One tablespoon has 52 calories, all from sugar. I often pour the syrup first into a spoon and then drizzle it onto my pancakes. This technique can help avoid a big puddle of syrup (as seen in the picture above).

This recipe is really easy to adjust based on how many people you are cooking for. The basic ratio is 1 egg to 1/2 cup of milk and 1/4 cup of flour. If you are planning ahead for a brunch, make the batter the night before and leave it in the fridge. This will make the pancakes will taste even better!

Are you still feeling weirded out by the idea of flat pancakes? If you just said yes, think about all of the amazing things you can put in them! I already said how delicious it is to put on the strawberry sauce and then roll it up. Another awesome combo is peanut butter, banana slices and chocolate chips. Yummmm. I’m sure I will post a savoury recipe with these in the future too!

Swedish Pancakes with Strawberry Ginger Sauce

Swedish pancakes are much thinner than typical pancakes and are more similar to crepes. Top with a homemade strawberry ginger sauce and a drizzle of maple syrup.

5 from 4 votes

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Course Beverage

Servings 3 servings

Ingredients

  

1x2x3x

Pancakes

• 3 eggs
• 1.5 cup lactose-free 2% milk (or soy milk made with soy protein)
• 3/4 cup sweet white rice flour (not regular rice flour)
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 tablespoon butter (approx.)

Strawberry Ginger Sauce

• 1 cup sliced strawberries (frozen or fresh)
• 1 teaspoon white sugar
• 1/2 teaspoon grated ginger
• 1 tablespoon water

Instructions

 

Pancakes

• Whisk the eggs well in a large bowl. Whisk in the milk, flour, sugar and salt. If possible, cover and let sit in the fridge overnight.
• Heat a medium-sized frying pan over medium-low heat. Melt and spread 1 teaspoon of the butter in the pan.
• Whisk the pancake mixture well until there are plenty of bubbles and no more flour settled on the bottom of the bowl. Pour 1/4 cup into the middle of the pan. Pick up the frying pan and gently tilt the pan in a full circle so the batter spreads to cover the whole pan.
• Let the pancake cook for a couple minutes until the bubbles in the batter have popped and the bottom is browned. Flip and cook 1-2 minutes more until browned on the other side. Place the cooked pancake on a large plate (option to cover with a second upside down plate to help keep warm). Note: for some reason the first pancake is always the worst/thickest one, don't get discouraged.
• IMPORTANT: Before cooking another pancake, melt and spread 1/2 tsp butter in the pan and whisk pancake mixture until bubbles form. Repeat this step every time before pouring the batter into the pan. This recipe size (3 eggs) will make approx. 10 thin pancakes.
• (Optional) Serve with maple syrup, strawberry ginger sauce and/or fresh fruit.

Strawberry Ginger Sauce

• Mix all ingredients in a small sauce pan. Heat on medium-low heat until mixture starts to bubble. Stir and turn heat to low. Let simmer for approx. 10 minutes or until thickened. Mash any bigger strawberry pieces with a spoon. Taste the sauce and add more ginger or sugar as desired.

Notes

• Cooking for a big crowd? Use 2 frying pans to cook the pancakes faster!

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Have you had Swedish or Finish pancakes before? They are really popular in the town I was born (Thunder Bay). It wasn’t until I moved down to southern Ontario as a child that I tried the more typical fluffy pancakes at a sleepover. I still prefer these pancakes and think the other pancakes are odd (all of the maple syrup disappears so quick!!!)