Swedish pancakes are easy and beautiful because they are cooked all at once in one skillet in the oven, instead of sequentially on the stove top, filling the house with burned oil smell.

I have removed the sugar and egg yolks from this recipe, which makes it much lighter. the egg whites make these very cool to look at.

preheat oven to whatever

1 cup milk + 3/4 flour + pinch of salt: mix well

whip 3 egg whites as stiff as you can (easiest is with a cuisinart and plastic blade, but you can do it by hand).

or don't beat the eggwhites. that works fine too. both of the photos here are with unbeaten eggwhites.

gently stir the egg whites into the batter

take a large skillet with no plastic parts, melt plenty of butter into it on the stovetop.

or put butter in a baking dish and melt it while oven is preheating.

then pour the whole pancake batter into the skillet and put it in the oven until you see beautiful golden brown. (the puffiness is temporary, so admire it while it lasts.)

For two to share, or a hungry one.



This bread is called "no knead" bread. But not kneading is just one wonderful aspect of this bread. It's also delicious! It has a crusty exterior and holes inside like sourdough bread, indicating long, chewy gluten strands.

It’s 10 minutes of work, including cleanup, over a 24 hour period.

By Jim Lahey of Sullivan Street Bakery in New York: “Make sure everyone has access to it. That’s the goal.” It was popularized by New York Times columnist Mark Bittman, in 2006.

You will need an oven-safe pot with a lid. It can be glass, ceramic, iron... The bottom diameter can be 15-20cm diameter in any shape. It should be at least 15cm tall but taller is fine. You can use this pot as the "bowl" if you want.

Purchase a very finely milled white flour. In the US this will be called "unbleached white all purpose". In Argentina, it's 1000. In Italy it's 00. In Germany choose the lowest number you can get, in the 400s or 500s, because this number is not the fineness of the milling, it's the amount of minerals in the bread and the higher numbers have too much heavy minerals.

Mix together with your hands (because they are more effective and easier to clean than a spoon). The result may be quite wet and soupy.

  • 3 cups flour
  • 1/4 tsp yeast
  • 2 tsp salt
  • 1 5/8 cups water (that’s 1.5 cups plus 2 tbsp)

1st nap: Cover bowl with lid or a plate. Let rest at room temperature at least 12 hours, but 18 or 24 is fine too. If it's winter and your house is cold, put it in a warm place.

2nd nap: Sprinkle LOTS of flour on a smooth surface (wooden board or clean table is better than a textured plastic board). Dump the very sticky dough from the bowl onto the the surface. Sprinkle a lot of flour on the dough. Fold it over on itself once or twice. Leave it alone for 15 minutes. Wash the bowl immediately with water and a hard plastic scraper. Avoid sponges.

3rd nap: Shape the dough into a ball (or as close to a ball as you can get it, given that it may still be very mushy). As you are tucking the dough into a ball, keep the smooth side up. Leave it alone for 1.5 hours. Cover with a clean smooth cotton or linen tea-towel, if you have one.

Preheat oven AND pot: Put the pot with lid into the oven. Preheat the oven at 450 degrees F (232 C) for 30 minutes.

Carefully take that hot pan out of the oven. Be mindful of the hot lid! Sprinkle a little polenta or rice, quinoa, millet, oats, or any kind of grain into the bottom of the pan to prevent the bread from sticking. Then drop the dough into the pan. Try to turn it upside down on the way from the nap to the pan so that the “seam” from the bottom of the ball ends up on the top of the bread. Put the ¡HOT! lid on the pot.

Bake for 30 minutes. If it’s starting to brown at this point it’s probably done. Dump the bread out of the pan and knock on the bottom. If it sounds hollow it’s done. If the bread smells yeasty or if it is not yet brown, put it back in the oven without the pot for another 10-20 minutes. How long is a matter of unpredictable oven temperature and your crust preferences. Check it every 5 minutes until you get to know your oven and preferences. If you want a crisper crust, but it’s already brown when you take it out of the pot, turn the oven off and put the bread back in for a few minutes.


  • It’s hard to cut the bread when it’s hot, so use a sharp knife and saw gently, but it is delicious ho! Have butter ready.
  • STORAGE: Do NOT put the bread in plastic. Do NOT put the bread in the refrigerator. Store in a brown paper bag, or wrapped in the tea towel on the counter. After the 2nd day, toast for best flavor.
  • PROPER TOASTING: You should feel “twoness” when you gently squeeze the center of the toast. It should feel like souffle on the inside and crispy on on the surface. Before you get to this point, it’s inadequately toasted.


  • To make a multigrain bread, use white flour but during Mix, add up to 4 handfuls of any uncooked seeds and grains (wheat berries, rice, buckwheat, flaxseed, quinoa, barley…). They will become soft during overnight 1st nap.
  • If you want to add fresh herbs, olives, caramelized onions, dried fruit, or nuts, stir them into the bowl just before dumping out the dough for 2nd Nap.
  • Raisin walnut bread: add 1/4 cup of buckwheat flour to Mix. add 3/4 cup raisins and 3/4 cup walnuts just before 2nd nap.
  • Butter bread: Between 2nd and 3rd nap, press dough flat and spread lots of butter on it. Fold in half, push flat, add more butter. Do this 7 times, then tuck the sides under to form a ball. Beware that after making this bread once, your friends will beg and plead for it, and declare their love for you.

5 egg yolks + 100g powdered sugar (beat with whisk)

1 cup cream + 1 tsp vanilla extract (or 1/4 tsp vanilla paste), heat until simmer, then add slowly to eggs, beating the whole time. (the slowness is called "tempering", it ensures that the eggs don't get cooked by the cream.

200ml vodka (or rum, or brandy)

for eis, add 1 cup cold milk.

from Emma Christensen
Makes 16 flatbreads

1 pound starchy or all-purpose potatoes
1/4 cup unsalted butter, room temperature
1/4 cup heavy cream
1/2 teaspoon of salt, plus more to taste
1 - 1 1/2 cups all-purpose flour

Peel the potatoes and cut them into large, uniformly-shaped chunks. Place in a small saucepan and cover with cold water. Over medium-high heat, bring the water and the potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl.

Using a potato masher, potato ricer, or a dinner fork, mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream and salt. Keep mixing until the butter and cream are completely absorbed. Taste and add more salt if desired.

Transfer the potatoes to a storage container and refrigerate overnight or up to three days.

When ready to make the lefse, clear a large workspace for dividing and rolling out the flatbreads. Lefse are traditionally made with grooved wooden rolling pins, but a standard rolling pin {or a wine bottle} will do the job just fine. A pastry scraper or sharp spatula for lifting and transferring the rolled-out flatbreads is also handy.

Mix the mashed potatoes with 1 cup of the flour. At first this will be very crumbly and floury, but the mixture will gradually start coming together. Turn the dough out on the counter and knead once or twice to bring it together into a smooth ball. Roll it into a thick log and then divide it into 16 equal portions for small 6-8" lefse or 8 equal portions for large 10-12" lefse.

Roll each portion of dough between your palms to form a ball (4cm diameter). Cover all the balls with a clean dishtowel off to one side of your workspace.

Set a cast iron skillet or flat grill pan over medium-high heat. When a bead of water sizzles when flicked on the pan, it's ready.

Dust your workspace and rolling pin lightly with flour. Roll one of the rounds of dough in the flour and then press it into a thick disk with the heel of your hand. Working from the center out, roll the dough into as thin a circle as you can manage. Lift, move, and flip the dough frequently as you work to make sure it's not sticking. Use more flour as needed.

Roll the lefse gently onto the rolling pin, as if you were transferring pie dough, and lay it in the skillet. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked lefse to a plate and cover with another clean dish towel.

While one lefse is cooking, roll out the next one. Keep all the cooked lefse under the towel to keep them warm and prevent them from drying out. If the lefse start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.

Spread the lefse with your topping of choice and roll it up to eat. Leftover lefse can stacked with wax paper between the layers to prevent sticking and kept refrigerated for up to a week or frozen for three months. They can be eaten cold from the fridge or warmed for a few seconds in the microwave.