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Friday, October 8, 2010

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

14 comments:

Lindsey @ Gingerbread Bagels said...

I LOVE Swedish Pancakes and haven't had them in sooo long! Yours look absolutely delicious. I'm going to have to make some soon! :)

sara @ CaffeIna said...

Just two words: love it!

Tanantha @ I Just Love My Apron said...

I've never had a thick pancake like this one. It looks so good with the rise of the pancake. This makes me want to own a cast iron skillet so bad. I will have to try this soon!

btw, I just shipped the package for you today. Hope you like it!

Joy said...

I love baked pancakes. It has been a while since I had some. Yours looks great.

Julie M. said...

I really really like swedish pancakes. I had kind of forgotten about them but your post has brought me full circle and wanting them NOW. Lingon berries are so good as well! It's hard to find fresh ones here but we can get jam and frozen versions at IKEA when we make the trek.

Thanks for sharing and have a great weekend1

Kate said...

Tanantha - thank you :-) I'm so looking forward to my Washington State surprise!!

The Mom Chef said...

As per usual, wonderful looking dish. You do so good.

Elin said...

Wow, your swedish pancake looks delish...mmm I don't mind having it for breakfast :)

Becky said...

Your Swedish pancakes look wonderful.! When you were at Ann Sather's did you have any of those cinnamon rolls? They're huge and delicious.

Sprinkled with Flour said...

I've never tried Swedish Pancakes but they look great. I love how rustic they look, and they must be delicious:)

Scraps said...

I know these as Dutch Pancakes and usually have them with a squeeze of lemon juice, a dusting of powdered sugar and *maybe* some strawberry jam.

Haven't had them in ages... I think it's time to remedy that!

Pam @ Sticks Forks Fingers said...

Kate, I don't know how this missed me back in October (maybe it had to do with the fact that we were throwing the first of our wedding weekend parties that day!) and serendipitously just came across it. Thanks so much for your kind comments.

Over the years, I've had this with lingonberries and love that too. But my very favorite way is as Scraps noted: With a hefty squeeze of lemon and a good douse of powdered sugar.

Sure would be fun to meet you and Connie. We have much in common! Thanks again.
My best,
Pam

Anonymous said...

Is the T for teaspoons or tablespoons?

Kate said...

T is for tablespoons and t is for teaspoons