Text 19961, 73 rader
Skriven 2012-01-15 22:38:54 av Matt Munson (1:218/109)
Ärende: swedish pancakes
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Hello everybody.


From a left leaning political blog comes a recipe:

And now a little diversion from politics.  This morning, as I often do on
weekends, I made myself some Swedish Pancakes.  I've loved these things since
my Aunt Rose (or Theia Rose, as we say in Greek) made them for me once during a
sleepover when I was like 8.  My God are they good things.

If you've never had Swedish pancakes, it's a bit unfair to compare them to
French crepes.  While the concept is similar, in terms of using a very wet
batter, far more wet than pancake batter, the final Swedish pancake, while
perhaps as thin as a crepe, is a much moister thing.  If you haven't tried
them, do.  Only problem, they take a while to make - for me, for example, a
single serving is perhaps six or seven pancakes (above left).  Here's a recipe
I've tweaked from the Internet - the main recipe is for 2 or 3 people, the half
(which I put in parenthesis) is for one hungry person.

    John's Swedish pancake recipe (in parens, single person recipe)

    2-3 large eggs (1 egg)
    2 cups milk (1 c)
    1 cup all-purpose flour (1/2 c)
    1 tablespoon sugar (1/2 T)
    1 pinch salt (full pinch)
    2 tablespoons melted butter (1 T)
    1/2 t to 1 t vanilla (splash)

Use a pancake griddle or pan (or crepe pan, if you have one), put it on medium
to medium-high heat and let it heat it a few minutes). Beat eggs, then add
milk, then add flour and all the rest. Your batter will be very thin and
watery, don't worry, don't add more flour, it's supposed to be super watery.
Once well mixed, put some non-stick spray in your pan (optional) and pour in
about 1/4c of the batter at most, maybe even less. Swirl the pan all directions
to let gravity spread the batter to all sides of the pan, making a big circle.

Let it cook until the top is dry and when you peak underneath the pancake it's
starting to brown nicely - depending how hot your pan is, this might only take
30 seconds, perhaps less (you might notice that when the pancake is cooked well
it lifts and flips easily with a spatula, if it's undercooked it might be hard
to lift up without ripping). Then flip the pancake and cook a little longer on
the other side, again until it just starts to brown (I prefer to brown the
first side decently, and the second side just a bit, to keep it moist). Then
fold the pancake in half, then in half again so you end up with a triangle,
move the triangle to your serving plate and cover it with another plate to keep
warm.

Start again with more nonstick, if you want spray more nonstick spray (I find I
use the nonstick spray every 3rd or 4th pancake), pour another 1/4 cup (or
less) batter and do it all again. When you're all done, consider putting the
serving plate with the pancakes in the microwave to reheat them a bit. Then
serve them and eat them however you like to eat pancakes (I use butter and
maple syrup, some people prefer jam or honey or powdered sugar, etc - I suppose
you could even use Nutella).  Some people prefer to make little pancakes 3 to 4
inches diameter - I find it kind of inefficient, your call.

I just love these.  They're a bit of a pain to make for too many people,
because they take time unless you have a large griddle or something similar.
But if you like pancakes generally, these are to die for.  Enjoy.

PS You can certainly buy the Swedish pancake mix from the store, but for me one
box contains perhaps 3 or 4 servings, that's it.  It's kind of a waste.  This
recipe tastes just like the stuff in the ubiquitous brown box.  And it's just
as easy, you will have the ingredients in your kitchen.

from: http://www.americablog.com/2012/01/swedish-pancakes.html

Matt

... I Love My Country But Fear My Government
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