Whole wheat Swedish pancakes (pannkakor) with fresh kumquat jam
I recently took a poll on my Instagram page asking how many of my followers had made Swedish pancakes before - and I was a little surprised to see over 75% of respondents had never tried!
I grew up eating these pancakes - a mix between an American pancake and a French crepe. We often had them with Nutella or whatever jam was in the fridge and a sprinkle of powdered sugar.
These days, I’m always trying to find a way to make my favorite foods taste incredible but also make me feel good. Don’t get me wrong, I love ALL food (truly) but I can feel a shift in my mood and energy when I eat certain things, so I try to tweak if I can.
These pancakes are no exception - I use dairy-free milk, wheat flour, and maple syrup but you can easily use dairy milk, white flour, and granulated sugar if you’d like!
Pancakes (serves 4)
Ingredients
3 eggs
1 3/4 cup milk (I used almond)
1 cup whole wheat flour
3 tablespoons melted butter
3 tablespoons maple syrup
1/2 teaspoon salt
Instructions
Whisk wet ingredients very well in a large bowl
Add dry ingredients and continue to whisk until thoroughly mixed and light and fluffy (2-3 minutes)
Heat a non-stick skillet on medium-high heat
Add a teaspoon of butter and swirl around
Working in batches, pour 1/4 c of the mixture into the pan and immediately swirl the pan around so that the mixture meets all of the sides
This may take some practice - even I usually end up ruining the first few! Once you get the hang of it, they go quickly
Let cook for 2 minutes or until golden brown on one side
Flip, and cook for 2 more minutes or golden brown on other side
Remove, fold, and keep warm until serving
Kumquat jam (serves 2)
Ingredients
1 cup kumquats
2 cups of water
1/2 cup granulated sugar
1/2 lemon juiced
Instructions
De-seed 1 cup of kumquats and finely chop
Save the seeds - we will use them for pectin or natural “gelling”!
Put seeds in a mesh herb bag or loose tea leaf bag and secure tightly
Bring 2 cups of water to a boil in a saucepan
Add chopped kumquats and seed pack and simmer for 45 minutes, stirring and checking water levels. At times, I have to add additional water to keep the fruit submerged!
After ~45 minutes, add 1/2 cup of granulated sugar and mix well
Let heat until the mixture reaches 220 F with a candy thermometer (about 5-7 minutes)
Remove from heat and let cool
Enjoy for up to 1 week in the fridge!
See a video of this delicious recipe on my Instagram here, hope you enjoy! 🍓