I mentioned our jaunt to Del who gave voice:
"Oh, yes. They are quite tasty and the men have so much fun playing chef while the women organize them. But they aren't real Swedish pancakes. They are something you might find in Aunt Agatha's Tea Shoppe in Stockholm, But real Swedes would laugh it back to the kitchen."
Did I mention that Del was half German and half Sicilian? So of course he knew.
He gave me the following recipe which, I cheerfully admit, makes a wonderful pancake -- particularly if you plan to split a cord or three of firewood that day.
The warning is apt. The temptation to dilute -- while great -- must be resisted. I have kept the batter overnight in the fridge and for as much as a week without apparent ill effect. That's strange considering that the baking powder and soda, once wet, should loose their leavening power in less than a day.Real Swedish PancakesMix 4 cups rolled oats, 1 cup flour, 1/4 cup sugar, 2 teaspoons soda, 2 teaspoons baking powder, and a pinch of salt.
Add 4 beaten eggs, 4 cups buttermilk, 1/2 cup melted butter, 2 teaspoons vanilla.
Stir. Let stand 45 minutes to thicken.Do NOT add more liquid.Fry on griddle by spoonfuls.
Also this recipe scales nicely. Divide the major quantities by four and the leaven and vanilla by half for a modest breakfast for four or six. At The Kid'stmrequest I occasionally use a waffle iron instead of a griddle.
Waffles: Better butter and syrup traps.
tags: Dum Luks Ordinary, Del Stories, breakfast