Topped with fresh berries and brightened up with just a hint of lime zest- this could be breakfast or brunch or a delightful summertime dessert. All of the tender eggy goodness of a swedish pancake but baked in one go on a sheet pan. So no hot stove just bake and go!
I was once visiting my mother just after they had downsized to a one bedroom apartment with an efficiency kitchen and a half sized fridge when I discovered five dozen eggs tucked here and there in the refrigerator fit for fairy sized appetites.
I chided her and recognized familial traits. Stock up if something is on a sale. Also, as long as there are omelets, custards, egg salad, and swedish pancakes there will never be too many eggs.
I love Swedish Pancakes, they are comfort and love and damn delicious, but I hardly ever make them. Partially because Sunday, our designated sweets for breakfast day, is also the mister’s day to make me breakfast and he does waffles. I’ve already stolen the other six days from him (I used to cook! he occasionally laments) he gets a wee bit peeved if I steal Sunday too. Also, waffles are infinitely easier to cook whilst eating. Swedish pancakes require stove time. Until now!
Sheet Pan Swedish Pancakes with fresh strawberries and lime
This is another one of those “why didn’t I think of it sooner?” sort of recipes. Three minutes of whisking, five minutes in the oven and you’ve got one real big Swedish pancake. It’s hip to be square (or rectangular).
Slather it with jam or stuff it with fresh strawberries. I added the fresh lime zest for just a whisper of tang and a hint of color.
- 2 eggs I actually used a duck egg for this one
- 1/2 cup flour
- pinch salt
- 1 teaspoon sugar
- 3/4 cup milk I only had 1/2 cup milk left so I used up the rest of the yogurt in the fridge too
- zest of one lime divided (optional, excellent with strawberries)
- 1 pint of strawberries cleaned and sliced and macerated with 1-2 tablespoons sugar and half of the lime zest for at least an hour or over night
- Several hours, or the night before, prep the strawberries. How much sugar you use is personal preference and depends on how ripe/sweet the strawberries are. Also, if you think you might want powdered sugar or syrup take that into account as well.
- Whisk eggs, add flour and lime zest and whisk until smooth. Add sugar, salt and whisk in. Slowly add milk, whisking while you go. Hopefully you don't get any lumps, the order is important to miss the lumps.
- Let the batter rest for a half hour or so and then whisk it up one more time before cooking.
- Pre-heat oven to 350F, generously butter the sheet pan and set aside.
- About five minutes before baking put the sheet pan in the oven to pre-heat.
- Pour the batter into the sheet pan and tilt/swirl to evenly distribute.
- Bake until batter is set and there is just a hint of color (5-7 minutes)
- Serve hot
you can use any topping you’d like-but the stawberries go particularly well with the lime and rhubarb jam if you've got it.
enough batter for one 12”x17” sheet pan