Tuesday, January 23, 2007
Growing up in my house, my dad never made the traditional cakey pancake for breakfast. Instead, ours were more like crepes and were tiny. I never learned to like the American pancake as I do the Swedish one. Because the batter is runny, it is necessary to use a pan to shape the pancakes, a plett pan. The cast-iron pan works beautifully after it has been well-seasoned. The cream and milk can be substituted with non-dairy alternatives. I've sucessfully made these with soy milk. Serve these with berry jams, fruit, or maple syrup. I imagine that they can also make cute desserts when rolled with fillings like crepes and held together with toothpicks.
1 cup milk
1 cup heavy cream
1 cup flour
5 tablespoons butter, melted
pinch of salt
Begin heating the pan on medium heat.
Beat together 1/2 cup of milk and the eggs until slightly frothy. Add flour and beat until well-mixed and no lumps remain. Add remaining milk and cream and salt. Beat until mixed. Add melted butter (make sure the butter isn't too hot, or it will cook the egg in the batter).
By the time the batter is ready, the pan should be heated. You'll know it's ready when a droplet of water bubbles and evaporates when dropped on the pan. Spoon batter into each pancake divet and cook until the edges are browned and the surface of the pancake is starting to solidify. Flip pancakes with small spatula or butter knife and heat through for a minute or so.
When finished, place pancakes on a plate and continue with the rest of the batter. Serve with fresh fruit, berry jams, or maple syrup. Serves 4.