Breakfast / Brunch
Lemon-Poppy Seed Swedish Pancakes
When it comes to breakfast, pancakes can’t miss, but if you want a departure from the typical flapjack, these Swedish delights are it.
FOR THE BLUEBERRY SAUCE, BOIL:
FOR THE CREAM CHEESE FILLING, BEAT:
FOR THE PANCAKES, BEAT:
Though traditionally topped with nothing more than lingonberry jam and powdered sugar, try these pancakes with your favorite jellies and jams.
Preheat oven to 200°.
For the blueberry sauce, boil 2 cups blueberries, 1⁄2 cup water, and 1⁄3 cup sugar in a saucepan over medium heat until it begins to thicken, about 10 minutes. Whisk together 1 Tbsp. water and cornstarch for a slurry in a small bowl, stir into sauce, and cook 1 minute to thicken. Stir in 1⁄2 cup fresh blueberries.
For the cream cheese filling, beat cream cheese, 2 Tbsp. milk, 1 Tbsp. sugar, 1 tsp. vanilla, and nutmeg in a bowl with a mixer on medium speed until combined.
For the pancakes, beat egg whites in a bowl with a mixer on medium speed to stiff peaks.
Whisk together egg yolks, 1 cup milk, melted butter, 2 Tbsp. sugar, zest, lemon juice, poppy seeds, 1 tsp. vanilla, and salt until combined. Add flour and whisk just until combined.
Fold in beaten egg whites.
Melt 1–2 tsp. butter in a 10-inch nonstick skillet over medium-low heat until foamy.
Scoop 1⁄3 to 1⁄2 cup batter into skillet and tilt to let batter run to edges, covering entire bottom (or spread with the back of a dinner spoon). When top of pancake looks dry, loosen edges with a rubber spatula and flip. Cook pancakes until golden, 1–2 minutes per side. Transfer pancakes to a baking sheet and keep warm in oven while repeating with remaining batter.
To serve, divide cream cheese filling among pancakes and roll. Top pancakes with blueberry sauce.
Per pancake with filling and sauce
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 89mg 29%
Sodium 137mg 5%
Carbs 23g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.