Monday, November 15, 2010
If you buy instant flour for the brownie recipe I posted, you can use some of it in this recipe for pancakes. I haven’t had Swedish pancakes in years—and I don’t think my kids have ever had them. We loved these! I filled them a variety of jam flavors. Some I served with maple-whipped cream as well. Instead of using a spatula or my hands to turn over the tender pancakes, I flipped them in the skillet. It was fun to practice that skill—although I still definitely need more practice with the flipping action. This recipe is a perfect one to use for practice with flipping. I’m excited to try to flip an omelet next!
Makes 15 pancakes, serving 4 to 6
Recipe source: Cook's Country
This recipe needs instant flour, such as Wondra or Pillsbury Shake & Blend. Keep the pancakes warm, covered, in a 200-degree oven. Serve with lingonberry jam, as the Swedes do, or your favorite jam.
2 cups (9 3/4 oz) instant flour (see note)
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda (see note)
9 tablespoons unsalted butter , melted and cooled
2 large eggs plus 2 yolks, lightly beaten
1. MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
2. COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
MAKE AHEAD Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.