Friday, February 09, 2007

Real Swedish Pancakes

Every year a local group throws a pancake breakfast to raise money for their good purposes. One in particular, in an area with lots of Scandahoovians and their descendents, features Swedish pancakes. One year we decided to attend to see what these were like. They were very good, worth the wait which was more than the money because lots of people came. You know Swedish pancakes? Light, eggy, served with berry jam and sour cream. They are somewhere in the vicinity of crepes and blini.(If the links disappear search 'Swedish Pancakes' on the Food Network)
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.
Real Swedish Pancakes
Mix 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.
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.
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: , ,

No comments:

Post a Comment