Swedish Pancakes with Blackberry Vanilla Jam
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Blackberries stand in for the Nordic lingonberries that often top these crepe-like pancakes.
Ingredients
Pancakes
- 2 eggs
- 1 tsp (5 ml) sour cream
- 1 cup (240 ml) milk
- 2 tbsp (30 ml) butter, melted
- 3 tbsp (45 ml) white sugar
- 1 tbsp (15 ml) dark brown sugar
- 3/4 cup (180 ml) white flour
- 1 pinch of salt
Jam
- 1 tbsp (15 ml) butter
- 1 quart (950 ml) fresh blackberries
- 1/4 cup (60 ml) sugar
- 1 tbsp (15 ml) vanilla extract
- 1 cinnamon stick
Instructions
Pancakes
- Whisk together the eggs, sour cream milk and butter until thoroughly combined, then add the sugars and stir to dissolve.
- Sift the flour and the salt together, then slowly add the wet ingredients to the dry, mixing with a whisk only until all the ingredients are incorporated. Make sure not to overbeat the batter, as this can toughen the pancakes.
- Heat a small, non-stick saucepan over high heat. Add a small pat of butter, swirling it around to coat the bottom of the pan. Pour in a little batter (I found about 1/3 of a cup was perfect) and tilt the pan so that the batter evens out. Using a spatula, gently lift the pancake away from the sides of the pan, pushing the spatula a little more underneath the pancake each time. Be careful doing this- you don’t want the pancake to break, and the spatula will only slide cleanly underneath if the pancake has cooked through. Carefully flip the pancake and toast the other side, then transfer onto a plate and allow to cool slightly. Do this until all the batter is gone.
- The pancakes will keep for up to two days if covered in plastic wrap and stored in the refrigerator.
Jam
- Melt the butter and vanilla together in the bottom of a heavy pot, over medium heat. Add the cinnamon stick and sugar and stir to slightly dissolve the sugar. Add the blackberries and bring the mixture to a boil, stirring frequently to make sure nothing sticks to the bottom of the pot.
- Once the jam has boiled, bring it back down to a simmer and allow it to cook, uncovered, for about 20 minutes to half an hour. Stir often, breaking the blackberries up with the spoon as you go.
- To test if the jam is ready, drop a spoonful onto a bowl or small plate, and place in the freezer for about ten minutes. the jam is ready if the spoonful jiggles when removed from the freezer. If it’s not ready, cook another 10 minutes and test again.
- When the jam is cooked, remove the cinnamon stick and transfer the contents of the pot to a glass jar. If you’re canning the jam, now is the time to process the jar. If not, chill the jam, covered, for at least one hour before use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Swedish
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
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Frequently Asked Questions
Why does the batter use sour cream, and does it make a big difference?
Just 1 tsp of sour cream is whisked in alongside the eggs, milk, and melted butter. It adds a subtle tang and a touch of richness that distinguishes Swedish pancakes from thicker American-style ones.
What’s the trick to flipping these thin pancakes without tearing them?
The instructions are specific: gently work a spatula around the edges first, pushing a little further underneath each pass, and only flip once the pancake has fully cooked through — the spatula won’t slide cleanly under an undercooked pancake. Use about 1/3 cup of batter per pancake in a small non-stick pan.
How do I know when the blackberry jam is ready?
The instructions describe a plate-and-freezer test: drop a spoonful of jam onto a small plate, freeze for 10 minutes, and check whether it jiggles when you remove it. If it doesn’t jiggle, cook another 10 minutes and test again. 
