Monday, May 24, 2010

Swedish Pancakes


When Johan has Swedish food, it is essential that he has all components present, like having beetroots with pyttipanna, and of course pancakes with pea soup. The pea soup normally comes out of a can, you just add some thyme and heat it up, but the pancakes were home made, complete with some kind of preserves or strawberry or raspberry jam. Sounds strange? Not that strange, if you are interested in the pea soup recipe, do contact me although I have not tried it yet.

The first written Swedish record of pancakes according to the recipe book 'Very Swedish' was from 1538. They are typically smaller than normal pancakes which makes it perfect for outings or eating a lot of them!
If you ever spotted a pan with depressed round flattish circles normally made of iron, that's the traditional size and way of making the pancakes. My pan is still back in Singapore so I used an ordinary non-stick pan instead or maybe use Cuisinart Electric Skillet CSK-150, that would probably make this a breeze to do. These pancakes are quite versatile - can be eaten for breakfast, lunch, or as a snack.

När Johan had Svensk mat, måste han ha alla delar av rätten till exempel rödbetor med pyttipanna och naturligtvis pannkakor med ärtsoppa. Ofta använder oss ärtsoppa från burk men här har vi lagt pannkakor själv.

 Ingredients (serves 6)
 3 eggs
150ml cold water
1 teaspoon castor sugar
pinch of salt
60g flour
150ml milk
100ml heavy cream
2-3 tablespoon melted butter

  1. Whisk the eggs and water and add little by little the sugar, salt and flour.
  2. Mix in the cream and milk and let the mixture stand for 10 minutes.
  3. Brush the pan with some of the melted butter for the first batch and pour the rest into the mixture.
  4. Fry thin pancakes of about a cup size over medium heat. Turn over when you see holes forming.
  5. Serve it hot with whipped cream and jam/preserves.
  6. If you want to make your own blueberry preserves, just boil 2 cups of blueberries with 1 tablespoon of water for about 5 minutes, adding 120g sugar a little at a time. Pour into a hot jar and seal immediately, and when cooled in the chiller.

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