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Saturday, June 26, 2010

Guest Inger Boudouris: Swedish Pancakes

The Altitude Adjustment Section
Another great recipe from Inger:

3 large eggs
1 cup flour
1 cup whole milk or 1 cup light cream
6 tablespoons unsalted butter, melted
pinch or two of salt
pinch or two of caster sugar
Butter for the skillet, preferably a cast-iron skillet or a French style crepe pan

Put eggs and 1/2 cup of milk in a blender; beat for about 2-3 minutes until well blended; add flour a little at a time and blend to a smooth consistency. Add the remaining milk, then the melted butter, salt and sugar. Because of the large amount of butter in the batter, the skillet will require little, if any, additional buttering. For better results, keep batter overnight in the refrigerator so that the flour has time to expand properly; re-blend before frying the pancakes.

When the pan is so hot that a few drops of water flicked on its surface bounce around and evaporate instantly, drop a few tablespoons of batter into the pan, pick up the pan by the handle and move the batter around to smooth it out. The size of the pancake should be about 6 inches in diameter. When the edges are slightly browned and crispy, after about a minute or two, turn the pancake with a spatula and a cook another minute or two. These pancakes should be very thin like crepes. It takes a little time to learn how to maneuver the skillet, but don’t let that discourage you — practice does it!

Inger says: "Normally in Swedish families pancakes are served 'pan-to-plate' but with a crowd, just make them ahead of time and keep them warm in a 200 degree oven while you complete the rest. They also freeze well; keep them separated with waxed paper before freezing. The first pancake or two never turn out right (Murphy’s Law) so if you have a dog around the house, just give the first two pancakes to the dog and you won’t be in the “dog house” ever! As far as using syrup, your choice. If you have leftover pancakes, use them the next day for breakfast, lunch or dessert for dinner by making what the Austrians call “Kaiser Schmarren”! Just cut the pancakes into strips, fry them slightly and serve with Lingonberries, jam, whipped, sour cream or crème fraiche; you may also add sausage, chorizo. Bacon or ham to make it a special meal!"