Saturday, July 5, 2008

Svensk Panekaker: Swedish Pancakes

TEB has been making me swedish pancakes out of a box so that we can add soy milk instead of real milk or cream (me the lac-tard). He has tried various mixes and so far has decided the one that they sell at IKEA is the best with 2nd place going to Lunds Swedish Pancake Mix. This weekend TEB made pancakes with the recipe and supervision of the swedish pancake master, TAB aka mama. They are fantastic and TAB has graciously given me permission to blog her recipe.

She has some very specific tips that are garenteed to make these pancake phenomenal. First, she recommends mixing up the batter the night before and refrigerating it for use the next morning. You can also use different ratios of cream. TAB often uses replaces the 2 cups of milk with cream. We went with 2 cups of nonfat milk and 1 cup of heavy whipping cream. And since we decided to make pancakes at the last minute we did not refrigerate overnight. The pancakes turned out yummy! You must make them yourself.

Svensk Panekaker

Servings 4-5

1/2 cup sugar

pinch of salt

2 cups flour

7 eggs

1/2 cup melted butter

2 cups milk
1 cup cream

Mix the first 3 ingredients in a small bowl. Whip up the eggs, milk, and cream. Melt the butter and put it into the freezer until cool. Slowly add it to the liquid mixture, while stirring. Heat 1 tablespoon of butter in a heavy cast iron pan. Once hot, pour batter. You need lots of butter for this to turn out.

photo credit:
Swedish pancakes from dwaffie

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