Swedish Pancakes with Cream Cheese, Lemon Curd & Cardamom

Swedish Pancakes w Cream cheese and Lemon Curd, Waltzingmatilde.com

Back from a hiatus! Been working on a new campaign for the Swedish Cancer Society, shooting a number of films for them. And that’s the kind of project you tend to get pretty engulfed by…  Anyway where were we? Oh, yes, pancakes. And not some random pancakes, but the pancakes of your dreams. The platonic archetype of a pancake. The pancakes God must have had in mind when he created Man, Woman and Pancake.

Waltzing Matilde making Pancakes w cream cheese, lemon curd and cardamom.

Ok, now, here it goes, listen closely. It’s a pancake with cream cheese…lemon curd…and cardamom! I mean it’s ridiculously simple, but insanely good. It’s the combination of these flavors that’s just, I don’t know, it’s like you’re creating a magic formula or something. The rich and soft cream cheese pierced by that tangy, silky lemon curd, a bit of buttery crunch from the pancake and on top of that: a sprinkle of some spicy cardamom, making for a perfectly intriguing, super yummy result.

If you’re on a diet, stop reading right now. Cause this would definitely be your downfall. One bite and you forget you ever even heard of Chia seeds. The benefits of gluten-free? Erased from your mind. Sugar is like poison? Nope. Not true.

Waltzing Matilde making Pancakes w cream cheese, lemon curd and cardamom.

Seriously though, when something tastes this good, it can’t be bad for you, can it? If your taste buds explode with sheer joy and your serotonins levels goes through the roof while downing one of these things, that gotta count for something, right? Yes, I would think so. So, run out and buy that lemon curd and get your pancake gear out – there’s a new pancake recipe in town!

Ps. If you prefer gluten-free pancakes, use the recipe from this post.

Swedish Pancakes with Cream Cheese, Lemon Curd and Cardamom
This is one of those great recipes that can be whatever you want it to be: a great dessert, a luxurious Sunday breakfast, comfort food, a little something to go with your 11 o’clock tea or coffee, and so on, and so on.
The Condiments
  • Lemon curd (I choose Mrs Darlingtons)
  • Cream cheese
  • Cardamom (if you have time, use cardamom pods and grind the kernels in a pestle and mortar)
Perfect Swedish Pancakes
  • 2, 5 dl/ 1 heaping cup of all round flour
  • 5 dl/ 2 heaping cups of milk
  • 1 dl/ a heaping ⅓ cup of water
  • 3 eggs
  • ½ tsp of salt (regular, not sea salt)
  1. Put the flour in a large bowl. Put the eggs on top. While whisking, gently pour in half of the milk. Whip until smooth, then add the rest of the milk + water. Add salt.
  2. If you have time, let sit for 30 minutes. If not, go ahead.
  3. In a non-stick skillet put in about ½ tablespoon of salted butter. When the pan is really hot and the butter start to brown, put in a thin layer of pancake batter (about 0,8 dl/ a scant ⅓ cup). Fry until golden, then flip it over, lower the heat a bit and fry about 2 more minutes. Repeat.
  4. Put your fried pancakes between two plates or something of the sort, to keep them warm.
  5. Put lemon curd, cream cheese and cardamom in small bowls on the table. Eat.



Buckwheat Crepes with chocolate peanut butter and black currant jam! Or: The hipster version of PBJ!

Buckwheat pancakes with peanut butter and black currant jam. Photo by Marcus Svanberg. Waltzingmatilde.com The autumn is now in full anti-bloom and it’s time for some serious cocooning. Light summer salads is, literally, so last season and we’re now ready for some heavy comfort food. In other words: It’s peanut butter jelly time!!

Ok, so the PBJ tradition that stems from the 50’s, the all-American invention, the sandwich Elvis ate a few too many of, is made with cheap white pre-sliced bread, some sugary, brightly colored strawberry/grape jelly and a big slab of peanut butter. And when pressed together it makes a perverse sound. Correct? Correct.

Buckwheat pancakes with peanut butter and black currant jam. Photo by Marcus Svanberg. Waltzingmatilde.com But it hasn’t become a sandwich evergreen for nothing, right? Behind that white-trashy curtain hides a winning combination. Right? You have the rich, creamy peanut butter marrying the sweet, sticky jam. It’s an opposites attract-kind of thing. It’s the freakin’ yin and yang of sandwiches!

That’s why we, the conscious middleclass of the West, mustn’t discard the whole concept, but should instead come up with a PBJ recipe that are in line with the latest hipster food trends.

Waltzing Matilde making buckwheat pancakes with peanut butter and black currant jam. Photo by Marcus Svanberg. Waltzingmatilde.com And that my friends, is exactly what I’ve done. I present to you: The Healthy Hipster version of PBJ!

Here it goes: You take organic peanut butter scented with a hint of chocolate. Yes? And you let it swirl around with some nice dark, tangy, silky, elegant black currant jam. Yes? But where exactly is this swirling gonna take place, you ask. On a buckwheat crepe of course! Yes? YES! (Peanuts: healthy fats, vitamin E, niacin, folate, manganese, anti-oxidants; Buckwheat: high quality protein, naturally gluten-free; Black currants: anti-oxidants.)

Everyone that I’ve made taste this lavish/healthy ménage a trois has swooned. Like literally. Like, they’ve made weird noises. My little brother for example walked back and forth in my kitchen and repeatedly said “Oh my God”, “Oh my God” (while I sat calmly in my chair with a pleased look on my face and said “Yeah, I know”).

Buckwheat Crepes with chocolate peanut butter and black currant jam! Or: The hipster version of PBJ!
When I crave these flavors so badly that I don’t have time to make crepes, I eat this combo of spreads on some buttered spelt crisp bread. It’s so good you will LOL! If you for some reason don't want to/can't eat peanut butter, roasted tahini w salt works great here! Ps. Buckwheat crepes is a bit more dense than crepes made with white flour, so if you're a lover of fluffy crepes I just wanna give you a heads up.
Buckwheat Crepes (Gluten free)
  • A heaping ¾ cup/ 2 dl of buckwheat flour
  • A scant ¼ cup / ½ dl rice flour
  • A scant ¼ cup / ½ dl corn flour
  • 2 large eggs or 3 small
  • 2 heaping cups / 5 dl of milk
  • ¼ cups / ½ dl of water
  • A good pinch of fine salt
  • Some butter/coconut oil/olive oil for frying
To serve with
  • Crunchy peanut butter scented w chocolate (I used Urtekram's organic. If you can't find any chocolate PB, just add a bit of cacao powder to your regular PB.)
  • Black currant jam/ black currants boiled gently with sweetener of your choosing.
  1. Take a medium sized bowl and put in the flours. Add the eggs on top. While whipping, pour in about half of the milk. Whip until smooth, then add the rest of the milk. Add salt. If you have time/patience, let sit for about 10 minutes. (The texture should be a bit thicker than when making crepes with all-purpose flour.)
  2. If you've never done crepes before: Add fat to a pan. When really hot pour in the batter, fry until golden beneath, then flip it over. Fry for about 2 more minutes.
  3. Serve warm with a good dollop of peanut butter and the blackcurrant jam. And some hot, strong coffee of course!


Plum pie with creamy nutty Frangipane

Time for plum pie with nutty Frangipane! At Waltzingmatilde.com There are so many things to love about this pie that I don’t even know where to begin. Perfect pastry? Naturally. A gooey, nutty heavenly cream hidden inside, called something as intriguing and promising as Frangipane? YES. A sticky, tangy, shocking purple coating of plum? Check.

Plum pie with creamy Frangipane, Waltzingmatilde.com Also, it’s so effing autumnally and comforting you just wanna curl up and use it as a blanket. Seriously, an evening with this pie + pitch black outside + rain against the window + a couple of episode of Looking/The Honourable Woman/The Mindy Project (season 3 – yeah!)/Louie/River Cottage = perfect life. Summer: you’re free to go.

Ingredients for Frangipane. Waltzingmatilde.com Wait, before you run off looking for a plum tree, I must give you a few more words on Frangipane. Frangipane will MAKE YOUR LIFE BETTER. It’s part of a fine old Italian, then French, baking tradition (dating back to 1226 according to some, read Wikipedia). It’s made out of egg, butter, sugar and ground almonds. And you can use it in, like, everything. Like, all over the place. In cakes, cookies and croissants. Think of it as a melted and golden version of marzipan. A rule of thumb is: since it’s so gooey it normally needs a host. Or does it now…?

Plum pie with nutty Frangipane. Waltzingmatilde.com For this recipe I’ve used a mix of almonds and hazelnuts, which, yes, granted, might upset the Italians and the French but that’s a risk I’m willing to take, considering the result. Sweet-gooey hazelnut with sour-sticky plum, you see what I’m saying, right?

Waltzing Matilde whipping cream. In Kenzo t-shirt and plumcolored nails. Waltzingmatilde.com


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Roasted strawberries w white Valrhona chocolate sauce scented w lavender. Plus cookie crumbs! Or how to make yourself popular at a cookout jam!

White Valrhona Chocolate, lavendar and lemons, photo by Marcus Svanberg Ovenroasted strawberries at Waltzingmatilde.com Ok, so I’m invited to Andrea and Latte’s yearly cookout jam. (A cookout jam being a party where everyone brings some sort of food.) At this particular cookout jam there’s only media types/musicians/entrepreneurs/hipsters who are also, all of them, really into food. Like, they can seriously cook. Like, you have someone there who runs half of Stockholm’s restaurants. In other words, it’s a potluck for extreme foodies.

Oven roasted strawberries w white valrhona chocolate sauce and cookie crumbs, photo by Marcus Svanberg So, I realize I have to come up with something in between extraordinary and mind-blowing. My first 2 thoughts are: 1. A lavish dessert is a short cut to people’s hart. 2. A swirl in any form makes people happy. So, a lavish swirl it is. 

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