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! 🍓

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Dill poached shrimp with horseradish cream cocktail sauce

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Seasonal bright citrus smörgås (Swedish open-faced sandwich)