Perfecting Swedish Pancakes
Using this Swedish pancake recipe, we made some tasty delights.
I was surprised to find out how hard they actually were to cook. But in the end we perfected our technique!
My brother enjoys calling them crepes, and while they are similar, the recipe is Swedish so therefore they are Swedish pancakes!
The recipe is pretty basic. Eggs, milk, water, flour, baking powder, etc.
Mix until well blended. Simple enough! It seems very liquidity, and I was a bit nervous, but it needs to be that way!
Next you heat up the pan and throw in some butter. Swedish pancake lesson 1 and 2 . If you don’t heat up the pan, the pancakes won’t cook quickly, won’t brown, and won’t flip well.
And if you don’t butter the pan each time, the pancake will get stuck.
So the key? Hot pan (medium high heat), butter, and when you dump the batter in the pan, swirl it around the pan until it thickens. The pancake will cook faster and not burn on the bottom. Plus it will be easier to flip and not get batter everywhere
When it looks like above, flip it. I think if we had a bigger spatula it would have been easier.
When it was all done, we added jam. Unfortunately it was way to sweet for my tastes (but still very yummy!) Next time? We are going to only add fresh berries!
Then just a bit of chocolate sauce and whipped cream! Then eat. Can’t get much better than that
So now I challenge you to make your own Swedish pancakes. Get the recipe, and remember these tips:
- Make sure the pan is hot. Butter should boil on it immediately.
- Make sure to butter the pan each time.
- Swirl the pancake batter around until it is pretty solid.
I would love to see your Swedish pancake creations!
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