Swedish pancakes are a delectable and elegant treat that combine the sweetness of fresh, ripe strawberries and the velvety luxury of a luscious cream filling. Each pancake is tender and soft with slightly crispy edges, enveloping a generous serving of sweet strawberry cream. The pancakes are topped with strawberries, creating a harmonious blend of textures and a refreshing, fruity burst in every bite.
Swedish Pancakes with Strawberry Cream
Makes 10 to 12
Ingredients
Pancakes:
- 3 large eggs, (150 grams)
- 3 tablespoons (36 grams) granulated sugar
- 1 teaspoon (4 grams) vanilla extract
- 3 tablespoons (42 grams) unsalted butter, melted
- 2 cups (480 grams) whole milk
- 1½ cups (188 grams) all-purpose fl our
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground nutmeg
- Unsalted butter, as needed for cooking
Filling:
- 1 (8-ounce) package (226 grams) cold cream cheese
- ½ cup (60 grams) confectioners’ sugar
- 5 tablespoons (100 grams) strawberry preserves
- 2 tablespoons (30 grams) heavy whipping cream
- Fresh strawberries and chopped hazelnuts, to serve
- Garnish: fresh mint leaves
Instructions
Pancakes
- Add eggs to a large bowl. Using an electric mixer, beat eggs on high speed for 3 minutes. Add granulated sugar, vanilla, melted butter, and milk; mix until ingredients are combined. Add fl our, salt, and nutmeg; mix on low speed until all ingredients are combined.
- Add a teaspoon of butter to a 10-inch nonstick skillet; heat over medium heat until melted. Add ¼ cup pancake batter to pan. Cook until browned on the bottom, 1 to 2 minutes. Turn and cook until lightly browned, about 1 minute. Place onto a plate lined with a paper towel. Repeat with butter as needed and remaining batter
Filling
- In a medium bowl, combine cream cheese, confectioners’ sugar, and preserves. Using an electric mixer, beat on medium speed until combined. Add heavy cream, and mix until combined.
- Spread about 2 tablespoons (about 28 grams) of filling onto each pancake. Fold in half and then fold in half again to create a triangle. Serve with strawberries and hazelnuts. Garnish with mint, if desired.
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