Adam Liaw's Swedish pancakes
Swedish pancakes are very thin and have a high proportion of milk and eggs to flour, which makes them quite delicate. Stack them, roll them or fold them and serve with lots of whipped cream.
Ingredients
175g plain flour
½ tsp salt
3 eggs, lightly beaten
500ml (2 cups) milk
60g melted butter, to brush
½ cup raspberry jam, to serve
whipped cream, to serve
Method
1. For the pancakes, combine flour and salt in a bowl and stir in eggs one at a time. Whisk in the milk to combine. Rest for 20 minutes in the fridge.
2. Place a large frypan on medium heat and brush with melted butter. Add a ladle of the batter to the pan and cook for 2 minutes each side, then remove the pancake and keep warm while you repeat with the remaining batter.
3. Place jam into a small saucepan and add a few tablespoons of hot water. Stir and mix to form a looser, spoonable jam. Spoon jam over your pancakes and serve with whipped cream.
Adam's tip I never worry too much about checking the "set" on homemade jams. I prefer them less firm than commercial ones as a loose jam has more uses than simply being a spread for toast.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
