The Best Quick Breads by Beth Hensperger

Author:Beth Hensperger [Hensperger, Beth]
Language: eng
Format: epub
Publisher: Harvard Common Press

Swedish Pancakes

Swedish pancakes sound really out of the ordinary, but they are just ordinary pancakes made from thinner-than-usual pancake batter, 3 parts liquid to 1 part flour, and cooked like an oversized crêpe. They are much beloved by diners of Scandinavian descent, and part of the traditional Thursday night split pea soup and pancake dinner so many of my friends remember from their childhood. This recipe, translated from Vär Kokbok, the most widely owned cookbook in the Swedish language, is the specialty of Michael Horvath, the brother of my editor. He makes them regularly for his children, who are wild for them. The recipe came with “rules of the table for the six-and-under crowd”: you may not have a dessert pancake unless you have eaten at least two dinner pancakes first. He serves a creamy spinach sauce (recipe follows) with the pancakes for dinner, and lingonberry preserves (made from a tart red berry, related to the cranberry, that grows profusely in mountainous Scandinavia) or fresh fruit and whipped cream with the pancakes for dessert. (To feed six people both dinner and dessert crêpes, you will need to make a double batch of the batter.) The traditional plâttpan, a pan about 10 inches in diameter with 7 shallow 3-inch-diameter depressions, is great for making small pancakes. It is readily available from a well-stocked kitchen store like Williams-Sonoma or Sur La Table. If you do not have a plättpan, you can use a nonstick omelette pan or crêpe pan.

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