Friday, January 28, 2011

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Swedish Pancakes

Swedish Pancakes.....YUM!!!

Americans are more accustomed to the traditional thick,cake like pancake.   But, these thin, almost translucent sheets of batter make for a great canvas for other flavors!

Very similar to the French crepe, Swedish pancakes can be eaten with sweet or savory ingredients!  Around our house, they usually end up on the breakfast table with butter, preserves (lingonberries are the tradition), syrup and powdered sugar!

If you are having them for dinner, wrap them around chicken or veggies or mushrooms and ladle on a cream or cheese sauce!

Do not hesitate to make "Swedes" as they are often referred to!  Contrary to popular belief, they are EASY!!  There is often a mystique placed on making crepes, don't succumb to the fear!  You will thank yourself in the end!

If you are familiar with preparing traditional pancake batter, do not be surprised when you see how thin Swedish pancake batter is!

I hope you try these soon!  They are wonderful, whether you have them for breakfast, brunch or dinner!
This recipe is for a sweet version, but cut back on the sugar and you have easily created a savory "Swede"!

Swedish Pancakes
3 large eggs, well beaten
1 1/3 cups milk
3 tablespoons melted butter
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
6 tablespoons sugar
1/2 teaspoon salt

In a large mixing bowl, whisk together eggs, milk, butter and vanilla and beat well.

Add flour, sugar and salt and beat until all lumps have been dissolved.

Let batter sit for a few minutes to remove any air bubbles.

Heat a griddle pan, flat top or large saute pan over medium high heat (you want the pan hot when you pour in the batter).

Melt 1 teaspoon of butter in the pan, add 1/2 cup batter and tilt pan to spread the batter (if necessary).

When top is "dry" (this won't take long), loosen cake with spatula and flip (this may take some practice.  You do not want much color on the cake!

Almost as soon as you flip the cake and reposition it it get out all the creases, fold it once in half and in half once more (to make a quarter circle) and place on a warmed plate.  You can keep this in a warmed oven (175 - 200 degrees) to keep them warm.  Don't forget to cover them so they don't dry out!

Optional:  I often add some cinnamon and nutmeg for more depth of flavor to the batter.  A 1/2 teaspoon of ground cinnamon and 1/8 teaspoon of fresh grated nutmeg add a wonderful layer of flavor!

You can find this recipe in my cookbook, Sylvia's Kitchen.  It is available for purchase on my website, Sylvia's Kitchen!

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