Swedish pancakes
Nils Pearson's family recipe
NOTES:
1. Pancakes for 2 are below (with ingredients for 6 and my own NOTES in parentheses)
2. Pancakes for 2 probably make enough for 3-5 pancakes per person (for 6, it makes about 25 pancakes.)
3. Allow about 40 minutes to make enough for two people.
4. Using all butter makes a richer batter than using oil.
5. When making the pancakes, if the light is too low, they may be hard to brown and/or there won't be air bubbles that form quickly after pouring batter onto the hot skillet.
6. Can be served with sautéed apples.
INGREDIENTS (extra large recipe in parentheses):
3 large eggs (9 eggs)
1/2 c. flour (1-1/2 c.)
3/4 c. warm water (2-1/4 c.)
1 Tbl sugar (3 Tbl sugar)
1/8 c. vegetable oil (3/8 c.) or 2 Tbl butter (6 Tbl), melted and slightly cooled
pinch of salt (1/2 tsp)
1. Beat eggs in large bowl
2. Add flour a little at a time; keep whisking/stirring briskly to prevent lumps.
3. Add water, sugar, salt, and butter/oil. Be sure that the butter isn't piping hot. (The consistency should be very thin--somewhere between that of skim milk and whole milk.)
4. If possible, leave it sit out overnight (but not in the fridge because the butter would congeal)
5. Heat skillet on medium/medium high until a drop of water jumps around on it (NOTE: preferably the skillet would low sides, about 9" across; heat on medium or medium-high light, esp. for first pancake)
6. Do the crepe thing.
(NOTE: If that's too vague, I recommend this video, but the ingredients are different--using milk instead of water, for example, and mixing in all the flour at once. The video gives a good look at the consistency of the batter, as well as how to manipulate the skillet so the pancake barely coats the bottom of it. The video also gives good tips on how to stack the pancakes. VIDEO: http://www.youtube.com/watch?v=C1DgmbMMOgA.)
7. Serve with jam, sour cream, syrup, whipped cream, fresh fruit, powdered sugar, ice cream (if dessert), etc.
Additional notes of my own:
- My pancakes came out with very little browning, maybe because I didn't use butter.
- Don't worry if the first batch of pancakes don't turn out round, or if they have holes in them, or if they are too thick. The main thing is, how they taste!
- Feel free to snack on the "mistakes."
- The first pancake or two will be slightly different in color, since the skillet needs some "seasoning" and "warming up" at first.
- Don't turn your back on these pancakes while they're cooking. Once you get the temp and thickness just right, they get done on their first side within 30-40 seconds; and they get done on their second side in about 10!
- Avoid refrigerating the stack of pancakes unless you know they are completely cool. Otherwise, they'll stick together. If you have to refrigerate them quickly (you can eat them warm, of course, right out of the pan!), you can roll them up and put them in a casserole dish or on a plate, with parchment paper separating the "layers".
INGREDIENTS (extra large recipe in parentheses):
3 large eggs (9 eggs)
1/2 c. flour (1-1/2 c.)
3/4 c. warm water (2-1/4 c.)
1 Tbl sugar (3 Tbl sugar)
1/8 c. vegetable oil (3/8 c.) or 2 Tbl butter (6 Tbl), melted and slightly cooled
pinch of salt (1/2 tsp)
1. Beat eggs in large bowl
2. Add flour a little at a time; keep whisking/stirring briskly to prevent lumps.
3. Add water, sugar, salt, and butter/oil. Be sure that the butter isn't piping hot. (The consistency should be very thin--somewhere between that of skim milk and whole milk.)
4. If possible, leave it sit out overnight (but not in the fridge because the butter would congeal)
5. Heat skillet on medium/medium high until a drop of water jumps around on it (NOTE: preferably the skillet would low sides, about 9" across; heat on medium or medium-high light, esp. for first pancake)
6. Do the crepe thing.
(NOTE: If that's too vague, I recommend this video, but the ingredients are different--using milk instead of water, for example, and mixing in all the flour at once. The video gives a good look at the consistency of the batter, as well as how to manipulate the skillet so the pancake barely coats the bottom of it. The video also gives good tips on how to stack the pancakes. VIDEO: http://www.youtube.com/watch?v=C1DgmbMMOgA.)
7. Serve with jam, sour cream, syrup, whipped cream, fresh fruit, powdered sugar, ice cream (if dessert), etc.
Additional notes of my own:
- My pancakes came out with very little browning, maybe because I didn't use butter.
- Don't worry if the first batch of pancakes don't turn out round, or if they have holes in them, or if they are too thick. The main thing is, how they taste!
- Feel free to snack on the "mistakes."
- The first pancake or two will be slightly different in color, since the skillet needs some "seasoning" and "warming up" at first.
- Don't turn your back on these pancakes while they're cooking. Once you get the temp and thickness just right, they get done on their first side within 30-40 seconds; and they get done on their second side in about 10!
- Avoid refrigerating the stack of pancakes unless you know they are completely cool. Otherwise, they'll stick together. If you have to refrigerate them quickly (you can eat them warm, of course, right out of the pan!), you can roll them up and put them in a casserole dish or on a plate, with parchment paper separating the "layers".
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