Savory Swedish Cheese Pancakes

Topped with whitefish roe, red onion and crème fraîche, this savory Swedish pancake incorporates a unique cheese into the batter for a delicious appetizer or brunch treat.

Like many other nationalities, Swedes love their cheese. They have the perfect land to raise cows to produce unique-tasting milk, and they have people that are willing to wait for it to mature. Sweden is home to fine cheese makers who age their cheese to unique perfection, one of the more famous being the classic Västerbottensost.

Often referred to as the “king of Swedish cheeses,” it is known for its unique and robust flavor profile, which combines a sharp tang with a hint of sweetness. The cheese is aged for at least 14 months, allowing it to develop a complex taste and crumbly texture. Västerbottensost is a versatile cheese used in a variety of dishes, from savory pies and gratins to being served simply on a cheese platter.

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The legend behind Västerbottensost adds to its allure. It is said that in the late 1800s, a dairy maid named Eleonora Lindström accidentally invented the cheese due to a series of interruptions during the cheese-making process. Despite these disruptions, the cheese turned out to be exceptional, and the exact method has remained a closely guarded secret ever since. Västerbottensost is often used in pies and savory pancakes like these.

Now, in the USA, Västerbottensost is banned from sale because it contains sodium nitrate – so we have to look elsewhere for our cheese fix. If you can find an aged Priest Cheese at your local European grocer – you will be able to get pretty close to the original flavor. Another really good alternative is a sharp, aged cheddar – preferably with a slightly crumbly texture. Even a good parmesan will be great for this recipe!

The idea with these pancakes is not to have a gooey, runny, cheesy interior – but rather little nuggets of cheese here and there in them, exploding on your tongue as you bite into them.

We serve these small pancakes in a simliar way as we would blinis. Top with some good quality creme fraiche, finely chopped red onion, and your favorite roe. Whitefish roe is a great choice, vendace roe is even better if you can find it – but any roe or caviar will do. The combination of the crunch, slightly cheesy pancakes, the saltiness of the roe, and the smooth creme fraiche is pretty much the perfect summer appetizer. Fancy, but so simple to make and absolutely delicious.

How to make Savory Swedish Cheese Pancakes

1. Prepare the Toppings

• Let the whitefish roe drain in a fine mesh strainer.
• Chop the red onion and set aside.
• Cut the lemon into wedges.
• Prepare fresh dill and mixed lettuce for serving.

2. Prepare the Pancake Batter

• Separate the egg yolks from the whites.
• In a medium bowl, whisk the egg whites to stiff peaks.
• In another bowl, mix the egg yolks, grated Västerbottensost cheese, milk, and whipped cream.
• Add the wheat flour and crushed boiled potatoes to the egg yolk mixture and combine well.
• Gently fold in the whisked egg whites into the batter.
• Season with salt and white pepper to taste.

3. Cook the Pancakes

• Heat a small amount of butter in a frying pan over medium heat.
• Pour a portion of the batter into the pan and spread it out to form a pancake.
• Fry the pancake on both sides until golden brown, about 2-3 minutes per side.
• Repeat with the remaining batter, adding more butter as needed.

4. Assemble the Dish

• Serve the cheese pancakes topped with a spoonful of whitefish roe.
• Add a dollop of crème fraîche and sprinkle with chopped red onion.
• Garnish with fresh dill and a lemon wedge.
• Serve with a side of mixed lettuce.

Recipe Notes

• Alternative Ingredients: If you can’t find Västerbottensost cheese, substitute with another sharp, hard cheese like a sharp, aged cheddar or parmesan.
• Draining the Roe: Ensure the roe is well-drained to avoid excess moisture on the pancakes.
• Pan Size: Use a non-stick or well-seasoned frying pan to prevent sticking.

Savory Swedish Cheese Pancakes

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• Author: Kalle Bergman
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Topped with roe, red onion and crème fraîche, this savory Swedish pancake incorporates a unique cheese into the batter for a delicious appetizer or brunch treat.

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Ingredients

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Toppings

• 5.6 ounces roe (160 grams) – whitefish, salmon, vendace or caviar
• 6.75 fluid ounces crème fraîche (200 ml)
• 1 red onion, chopped
• 1 lemon, cut into wedges
• Fresh dill, for garnish
• Mixed lettuce, for serving

Västerbottensost Cheese Pancakes

• 1.7 ounces Västerbottensost cheese, grated (50 grams)
• 2 eggs
• 1 tablespoon milk
• 2 tablespoons whipped cream
• 1.7 fluid ounces wheat flour (50 ml)
• 1.7 ounces boiled potatoes, crushed (50 grams)
• Salt and white pepper, to taste
• Butter, for frying

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Instructions

1. Prepare the Toppings

• Let the roe drain in a fine mesh strainer.
• Chop the red onion and set aside.
• Cut the lemon into wedges.
• Prepare fresh dill and mixed lettuce for serving.

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2. Prepare the Pancake Batter

• Separate the egg yolks from the whites.
• In a medium bowl, whisk the egg whites to stiff peaks.
• In another bowl, mix the egg yolks, grated Västerbottensost cheese, milk, and whipped cream.
• Add the wheat flour and crushed boiled potatoes to the egg yolk mixture and combine well.
• Gently fold in the whisked egg whites into the batter.
• Season with salt and white pepper to taste.

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3. Cook the Pancakes

• Heat a small amount of butter in a frying pan over medium heat.
• Pour a portion of the batter into the pan and spread it out to form a pancake.
• Fry the pancake on both sides until golden brown, about 2-3 minutes per side.
• Repeat with the remaining batter, adding more butter as needed.

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4. Assemble the Dish

• Serve the cheese pancakes topped with a spoonful of whitefish roe.
• Add a dollop of crème fraîche and sprinkle with chopped red onion.
• Garnish with fresh dill and a lemon wedge.
• Serve with a side of mixed lettuce.

Notes

• Alternative Ingredients: If you can’t find Västerbottensost cheese, substitute with another sharp, hard cheese like a sharp, aged cheddar or parmesan.
• Draining the Roe: Ensure the roe is well-drained to avoid excess moisture on the pancakes.
• Pan Size: Use a non-stick or well-seasoned frying pan to prevent sticking.

• Prep Time: 15 min
• Cook Time: 15 min
• Category: Appetizer, Brunch, Breakfast
• Method: Pan Frying
• Cuisine: Swedish

Nutrition

• Serving Size: 150g
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 120mg