This Swedish Pancake recipe is from my mother's old recipe box. These pancakes were a favorite of my father's and I still remember my mother making them for him; she made it look so easy! I found them a little challenging, but maybe I just need more practice.
Small Batch Swedish Pancakes
1-1/2 cups milk
2 large eggs
1/2 cup + 2 tablespoons flour, sifted
1 tablespoon sugar
pinch of salt (about 1/8 teaspoon)
Place all ingredients into a blender and blend until smooth, about 1 minute. Let batter stand for 2 hours, then give a quick pulse of the batter just before cooking. Heat a medium size nonstick sauté pan over medium heat, brush pan with clarified butter* pour about 1/2 cup batter into heated pan and cook on both sides until nicely browned.
Note: It is bit of a challenge to flip these. My mom made it look effortless, but I had a bit of trouble. I came up with 2 solutions: 1. I loosened the pancake with one spatula and slid it under one side of the pancake, then used a second spatula on the other side and flipped. This took a bit of coordination, but it worked. 2. I cooked the pancake until it was lightly browned on one side and looked dry on the other. Then I folded the pancake in half, let it cook until nicely browned on one side, flipped it, and nicely browned it on the other side. Then folded the pancake in half again (finished pancake is pictured below).
Topping suggestions:
Butter
Jam
Sour Cream
Berry syrup
Maple syrup
Nutella
Fresh berries
Lemon curd
Some good topping combinations:
Butter and Jam
Maple syrup and melted butter
Sour cream, jam, or berry syrup
A squeeze of lemon juice, a sprinkle of granulated sugar, and fresh blueberries
*Clarified is readily available these days at Trader Joe's and many grocery stores, but if you do not have it, cooking oil should work fine.
Enjoy!
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