Swedish Pancakes with Raspberry Compote is a little taste of decadence with a big side of amazing. They’re the perfect brunch or breakfast when you’re looking for that wow factor.
These Swedish Pancakes with Raspberry Compote are a delicate pancake that is just as delicious to eat as they are striking to look at. This whole wheat version is topped with a decadent raspberry compote, homemade whipped cream, and toasted almonds. We’re talking 4-star restaurant stuff here folks!
National Pancake week is in February! O.k., I didn’t know it either until Wendy from A Day In the Life On The Farm picked “Pancakes” theme for this month’s Bread Bakers event. I just love this group because it’s pushed me to make things that I wanted to but probably wouldn’t have. This group is made up of people all over the world in a variety of cultures. I see recipes that I wouldn’t otherwise.
A couple of years ago we were on vacation in Colorado and there was this food truck that sold crepes. At that time I couldn’t say that I’d ever eaten one but was amazed that they had a long line to order one all day long. My daughter who lived in France for a time was obsessed with a good crepe so I eventually tried them and learned what the buzz was all about. Amazing!
These Swedish pancakes with Raspberry Compote might not qualify as a crepe but, to me, they are very similar. They are a flavorful thin batter that cooks into a light lacy pancake that is perfect as is or with a topping like this beautiful raspberry compote, homemade whipped cream, and toasted almonds.
Don’t have time to make it now? Pin it for later!
Swedish Pancake with Raspberry Compote
- 12 oz raspberries fresh or frozen
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1-1/4 cup whole-wheat flour
- 1/2 tsp salt
- 2 cups whole milk
- 2 eggs large
- 1/2 cup heavy cream
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup slivered almonds
- 5 tbsp unsalted butter
- Combine raspberries, sugar and vanilla extract together in a medium-sized saucepan. Cook over medium heat for approximately 20 minutes. Cool completely. Compote will thicken as it cools.
- Preheat the oven to 350°F. Put a piece of parchment paper on a rimmed baking sheet. Spread almonds over parchment paper and toast until browned. 10 to 15 minutes.
- Whip heavy cream with a whisk attachment on an electric stand mixer. As soon as cream becomes fluffy add 2 tablespoons of powdered sugar. Blend together until whipped cream is thick enough to peak. Place in the refrigerator until pancakes are cooked
- Reduce the oven to 200°F and line the rimmed baking sheet with parchment paper. This pan will be used to place cooked pancakes in the oven to stay warm.
- In a medium-sized bowl combine the flour and salt. In a large-sized bowl whisk eggs together and then milk and cream. Gradually whisk dry ingredients into wet ingredients. The batter will be thin.
- Heat a 10" cast iron skillet over moderate heat. Add 1/2 tablespoon of butter in the skillet and as soon as it begins to brown add 1/2 cup of the batter. Swirl the pan to thinly coat the bottom of the pan with the batter. Cook until the bottom layer is brown (2 to 4 minutes). If the butter gets dark too quickly the heat is too high. Turn the pancake and cook until bottom is browned, approximately 2 more minutes. I used a fish spatula to turn the pancake. Place cooked pancake flat on the parchment paper and keep in the oven until serving. Repeat starting with butter until pancake batter is gone
- Fold each pancake in half and then half again to form a triangle. Spoon raspberry compote over pancake followed by whipping cream and slivered almonds. Serve immediately.
- Pancakes may be stored in an air-tight container in the refrigerator 1 to 2 days. Store raspberry compote and whipping cream separately.
I make a lot of quick and easy recipes but have to admit that these took a bit of time to make and got much easier as I went. They were really worth the time they took. Now it’s time to see what my friends from Bread Bakers made!
- Aebleskivers by All That’s Left Are The Crumbs
- Apam Balik by I Camp in My Kitchen
- Blueberry Lemon Dutch Baby Pancake by Spill the Spices
- Brazilian Tapioca Pancakes by Herbivore Cucina
- Chocolate Buckwheat Pancakes by Ambrosia
- Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
- German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
- Gluten Free Aebleskiver by Gayathri’s Cook Spot
- Hoppers by Mayuri’s Jikoni
- Hotteok by Sara’s Tasty Buds
- Instant Multigrain Dosa by Sizzling Tastebuds
- Japanese Pancakes by Karen’s Kitchen Stories
- Kuih Dadar – Bujang Dalam Selimut – Asian Stuffed Pandan Pancakes by The Schizo Chef
- Moo Shu Pancakes by Food Lust People Love
- Soft and Spongy Poha Dosas by Sneha’s Recipe
- Swedish Pancakes by Hostess At Heart
- Syrniki by The Mad Scientist’s Kitchen
- Vegan Red Velvet Pancakes by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.