Swedish Pancake

Pam from SticksForksFingers blogged about Sweetish Pancakes not too long ago.  How they came to be named such is a great story.  Here's the link to her blog:  SticksForksFingers.  The story captivated me, but more than that, the recipe captivated me.  We've tried a couple of Pam's recipes and they've been great.  I think she and her husband have very similar taste to ours.
 
I actually found another recipe for Swedish pancakes in Cooks Illustraed or Cooks Country the week before we made this one.  But, for starters, it called for instant flour, which I don't have.  Second, it made flat pancakes.  What's the fun in that???  I wanted the one that puffs way up then falls way down.  Besides, I trust Pam's taste. 


Nonetheless, we typically prefer eggs to sweets for Sunday breakfast.  These pancakes sounded so good, I made an exception.  And, am I ever glad I did.  They're actually quite eggy so they still satisfied my craving for a good hard boiled egg!  My biggest question is if the amount of butter can be reduced without hurting the chemical reactions that cause the pancake to rise then fall.  Next time, soon, we'll try this again and find out :-)

 Pam served her swedish pancake with strawberries.  My memory went back to our wedding celebration in Chicago when we took the crew out for brunch on Sunday to a place called Ann Sathers.  Swedish food.  INCREDIBLE Swedish food.  Pancakes with lingonberries.  As it turned out, I had a jar of lingonberry preserves in the pantry.  We'd have that.  Am I ever glad we did.  In the event you've never had lingonberries, they're like little, tiny cranberries.  Not quite as tart but every bit as good.  I'm going to find excuses to use them.  YUM!!!

Sweetish (Swedish) Pancakes

Ingredients:

2 eggs
1/2 c milk
1/2 c flour
2 T sugar
1/4 t baking powder
1/4 t salt
2 T butter
 
Directions:
Preheat your oven to 450 with an 8" cast iron skillet in the oven - the whole time.  Use a hot pad as it WILL get hotter than bejabbers. 
 
In a medium sized mixing bowl, whisk the eggs.  Add the milk and flour slowly.  Alternate between milk and flour.  Remember, it's easy to get lumps here. 

Then, add the sugar, salt and baking powder.  Whisk it vigorously to combine. 

Take the pan out of the oven.  Ok, now, put the butter in the pan.  It'll sizzle and bubble. 

Let it melt fully then pour in your batter. 

Pop the pan back in the oven and set your time for 14 minutes.  If you want to watch the magic, watch the last 5 minutes or so.  Your pancake will puff up beautifully.  Remove the pancake from the oven and it'll deflate quickly.  You can serve it with fresh fruit, jam, powdered sugar, kind of anything you'd like. 

My mind immediately goes to a compote of apples and sausage...  Maybe I'll try that next time.  I just know this is going to be a regular Sunday breakfast.  Quick, easy and very good!!!

 
adapted from SticksForksFingers