Ingredients

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• ¾ cup (95 g) Petley Grain Gluten-Free Pancake Mix
• ¾ cup (180 ml) cold water
• ¼ cup (60 ml) milk
• 2 large eggs
• 2 tbsp (28 g) melted butter, plus more for the pan
• 1 pinch ground cardamom

At the table

• · Lingonberry jam and softly whipped cream
• · Fresh blueberries and a sprinkle of sugar
• · After a bowl of yellow pea soup
• · Strong filter coffee for a Swedish fika

Method

1. 1Whisk the Petley Grain Mix, cardamom, water, milk, eggs, and melted butter until fluid and smooth.
2. 2Melt a little butter in a skillet over medium heat until it foams.
3. 3Ladle in about ⅓ cup (80 ml) of batter and tilt the pan to cover the bottom evenly.
4. 4Cook until the bottom is pale gold and the top looks dry, about 1½ minutes. Flip once and cook 45 seconds.
5. 5Fold into quarters while warm and keep covered.

The story

Swedish pannkakor are thin, milk-and-egg pancakes rather than the thick breakfast stacks familiar in North America. They are closely associated with an unusually specific meal: yellow pea soup followed by pancakes on Thursday. Sweden’s living-heritage inventory documents this continuing custom in homes, restaurants, schools, and other communal dining settings. Its persistence makes the pancakes part of the weekly rhythm, not just a special breakfast. The older Thursday soup tradition is commonly connected with the substantial meal eaten before Friday fasting in Catholic-era Sweden. Pancakes joined the pairing later; the soup’s history should not be mistaken for proof that the complete modern menu existed unchanged in medieval times. The custom survived changes in religious practice and became a recognizable example of everyday Swedish home cooking, or husmanskost. At the table, jam and whipped cream are familiar toppings, with the particular fruit varying by household. Pancakes can be folded or rolled, keeping the texture supple rather than emphasizing a towering stack. Sweden also has oven-baked pancakes and small plättar, so pannkakor belong to a larger family. This chapter focuses on the thin pan-cooked form and the simple pleasure of serving several warm rounds together.