Pannrätter

Pannrätter is a Swedish term that can refer to several types of dishes, but most commonly denotes thin pancakes similar to crepes or French galettes. These are typically made from a batter of flour, milk, eggs, and a pinch of salt, sometimes with a little sugar. They are cooked in a pan until golden brown on both sides.

The preparation of pannrätter is straightforward. The batter is usually made by whisking together the dry ingredients and then gradually incorporating the wet ingredients to achieve a smooth, thin consistency. Once heated, a ladleful of batter is poured into the pan and swirled to create a thin, even layer. They are a versatile dish, enjoyed both sweet and savory.

For sweet variations, pannrätter are often served with jam, fresh berries, whipped cream, or ice cream. A classic Swedish accompaniment is sylt, a type of fruit preserve. For savory options, they can be filled with ingredients like cheese, ham, mushrooms, or spinach. In some contexts, pannrätter can also refer to thicker, oven-baked pancakes, similar to a large Dutch baby pancake, often flavored with fruit. Regardless of the specific preparation, pannrätter are a popular and adaptable dish in Swedish cuisine, enjoyed for breakfast, lunch, or dessert.