Swedish Pancakes with Fresh Raspberry Jam
Time: 50 min
Serves: 10 – 12 pancakes
Swedish pancakes are thin and light and pair perfectly with sweet-tart quick raspberry jam. Garnish with a dollop of whipped cream and a handful of fresh raspberries to impress guests, or simply indulge in a decadent swedish pancake breakfast. Try adding 1/4 cup Dutch-processed cocoa for a chocolatey version!
Prep Time:
25 minutes
Cook Time:
25 minutes
Serves:
10 – 12 pancakes
Perfect for:
Breakfast in Bed
Family Style
Weekend Creations
Ingredients
- 2 packages (6 ounces each) Driscoll’s Raspberries, divided
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 2 tablespoons honey
- 1 teaspoon salt plus 1/8 teaspoon salt, divided
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 4 tablespoons unsalted butter
- 3 large eggs
- 2 cups whole milk, room temperature
- 1 teaspoon plus 1/2 teaspoon vanilla extract, divided
- 1 ½ cups all-purpose flour
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Directions
- RESERVE and SET ASIDE half of 1 package raspberries.
- PLACE remaining 1 ½ packages raspberries into a medium saucepan.
- ADD 1/4 cup granulated sugar.
- ADD 2 tablespoons honey.
- ADD 1/8 teaspoon salt.
- ADD zest from 1 lemon.
- ADD 1 tablespoon lemon juice.
- COOK over medium low heat for 20 – 30 minutes until most of the liquid has evaporated and STIR occasionally.
- SET ASIDE raspberry jam to cool completely.
- PREHEAT oven to 170°F.
- LINE a baking sheet with parchment paper and PLACE baking sheet into oven.
- PREHEAT a large skillet over medium heat.
- PLACE 4 tablespoons unsalted butter into a separate, small skillet or saucepan.
- COOK over medium heat and ALLOW butter to melt evenly and STIR occasionally using a wooden spoon or rubber spatula.
- ALLOW butter to begin to foam and sizzle and STIR GENTLY to prevent burning or sticking.
- CONTINUE to cook just until butter turns a deep golden brown color and gives off a nutty aroma. Do not overcook.
- SET ASIDE browned butter to cool completely.
- PLACE 3 large eggs into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
- ADD 2 cups whole milk.
- ADD 2 tablespoons granulated sugar.
- ADD 1 teaspoon salt and ADD 1 teaspoon vanilla extract.
- BEAT until completely combined and smooth.
- ADD 1 ½ cups all-purpose flour and STIR just until combined. Do not over mix.
- ADD browned butter and STIR just until combined. Do not over mix.
- ALLOW batter to rest 10 minutes.
- PLACE 1/2 cup heavy cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment.
- WHISK on medium just until cream begins to hold bubbles.
- ADD 2 tablespoons powdered sugar.
- ADD 1/2 teaspoon vanilla extract.
- WHISK on high until stiff peaks form.
- REFRIGERATE whipped cream until needed.
- SPRAY heated skillet lightly with cooking spray.
- POUR about 1/3 cup batter into center of pan and TILT pan to distribute batter evenly across bottom of pan.
- ALLOW pancake to cook 1 minute or until edges look dry.
- FLIP pancake and COOK 30 seconds.
- TRANSFER pancake to prepared baking sheet in oven.
- STIR batter briefly.
- REPEAT until all batter is used.
- DIVIDE pancakes between serving plates.
- SPREAD about 2 tablespoons raspberry jam onto center of each pancake.
- FOLD edges of each pancake over jam.
- DRIZZLE pancakes with remaining raspberry jam.
- GARNISH pancakes with reserved fresh raspberries.
- GARNISH pancakes with powdered sugar and whipped cream as desired.
- SERVE immediately.
