Swedish Pancakes (2024)

FAQs

What is the difference between Swedish pancakes and regular pancakes? ›

How are Swedish pancakes different from regular pancakes? The main difference is that Swedish pancakes are thinner and less fluffy. Regular pancakes are fluffy thanks to baking powder or baking soda giving them lift; Swedish pancakes, while thin, have a dense, egg-heavy batter with no baking powder or baking soda.

Sweden is the land of the pancake (and fermented fish, but this cuisine is far more palatable…) Swedes may not have invented the pannkaka but they've definitely made it their own. Since at least the 1500s, pancakes have been a part of the Swedish diet, and the inspiration behind a number of proverbs and old parables.

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

However, unlike crepes which are traditionally paper-thin and slightly chewy, Norwegian pancakes use more flour and result in a slightly thicker, fluffier texture. This also means that they're easier to make and flip!

According to the traditional recipe of crepes, buckwheat flour, which is healthy and gluten-free, is used to make them. Because they are thin, they have fewer calories, fat, and sugar.

What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.

It dates back to 1577, when King Eric XIV was imprisoned and wanted dead. It's said, on a Thursday, the King was given a bowl of pea soup. The bowl of pea soup was laced with poison and he died. From that time on people ate Pea Soup every Thursday in order to honor the poor dead King.

Swedes eat their pancakes for meals other than breakfast, alongside a bowl of lentil soup, for example. Or for dessert. They often eat them spread with lingonberry jam.

In the South, pancakes are interchangeably called hotcakes, griddlecakes, and flapjacks, though British flapjacks are made with rolled oats cooked in the oven.

The common word is “crêpe”. But if you refer to American or English ones, people use the English one. Otherwise, if you make pancakes with buckwheat only or a mix of wheat and buckwheat, you'll say “galettes” or “ crêpes salées”. If you make them for dessert, the word “une crêpe” or “une crêpe sucrée” is used.

What are three types of pancakes? ›

In the UK, the word pancakes refers to the same thing, but the word flapjacks refers to something entirely different: a baked good made from oats, resembling what elsewhere may be called a granola bar or oat bar. The word flapjack is traced back to the late 1500s.

Crêpes in European culture

In Norwegia, crêpes are called pannekake, and in most German regions Crêpes (referring to a wide and flat crêpe, as opposed to the smaller and thicker native Pfannkuchen pancakes). In Swedish, a crêpe is called pannkaka in southern regions while being called plättar in the north.

Today's Scotch pancakes are still different to English ones: smaller, daintier, sweeter and richer than their English counterparts,” says Mary-Anne before adding: “Scotch pancakes or drop scones are delicious eaten just with butter.

Also called Drop Scones, Scotch pancakes are enjoyed for breakfast and as a snack in the United Kingdom. The main difference between Scotch and American pancakes is that the Scotch version is simpler. Ingredients include self-rising flour, salt, caster sugar, and eggs. Caster sugar provides a more caramelized taste.

Quite a few Swedes eat a hearty breakfast consisting of oat porridge (rather like the Scots!) and open sandwiches, i.e., slices of bread with margarine and a slice of cheese, ham or salami on top. Many people eat rye crispbread for breakfast (as well as at lunch and at dinner). A boiled egg often features as well.

German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection. Whereas the traditional American pancake uses baking soda or powder to help it fluff up and is cooked on a hot stovetop or grill and is much fluffier when done.