Swedish Pancakes ARE NOT Crepes!

Start by making blueberry jam: Combine 1/4 cup sugar, 1 cup blueberries, juice from 1/4 lemon, and a sprinkle of cinnamon in a pan.

Cook the blueberry mixture until it thickens, stirring occasionally.

In a mixing bowl, add 1 cup of milk and 3 tablespoons of sugar, then mix.

Add 2 tablespoons of oil to the mixture and stir.

Incorporate 1 cup of all-purpose flour into the wet ingredients and mix until smooth.

Add the second cup of milk to the batter and mix well until combined.

Heat three pans on the stove and spray them with cooking spray to prevent sticking.

Pour 1/4 cup of batter into the heated pan, tilting the pan to spread the batter evenly.

Cook until the edges of the pancake turn brown, then flip it over to cook the other side.

Repeat the process for the remaining batter, adjusting the heat as necessary to avoid burning.

Stack the pancakes on a plate as they finish cooking, keeping them warm.

Serve the pancakes with homemade blueberry jam, syrup, and butter.

Equipment Needed

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