When Richie came to us with his Swedish Pancake recipe, we have to
admit we were a little stumped. We'd never imagined that we would be
doing a Swedish episode. We have a tendency to focus on Mediterranean,
Middle Eastern and Asian-Pacific recipes because that's our team's
heritage. But we were only too happy to learn about yummy Swedish
pancakes.
Swedish pancakes are traditionally served with lingonberry preserves.
Lingonberries are small, red, tart berries that are usually picked in
the wild. Sugar is added to make preserves or syrup.
If you'd like to buy some lingonberry jam, here's a list we found of Swedish delicatessens in the US, Germany and Denmark.
{Makes 6 servings}
You'll need:
3 eggs
1 1/4 cup milk
1/2 teaspoon of vanilla
3/4 cup of flour
1 tablespoon of sugar
1/2 teaspoon of salt
1 stick of butter
Lingonberry preserves, jelly or syrup
Powdered sugar
Some adult help
Equipment:
Measuring cups and spoons
A small bowl
A blender
A 9-inch skillet
A pancake turner
A serving plate
Combine the flour, sugar and salt in the bowl. These will be called for later in the recipe as "the dry ingredients."
Beat the eggs in a the blender until they are thick and lemon colored.
Add the milk and vanilla. Blend again.
Add the dry ingredients to the egg mixture and blend.
Heat
the skillet and melt about 2 tablespoons of butter in it. To test when
the skillet is hot enough, shake a few drops of water into it. If they
sizzle, your pan is ready.
Pour 1/3 cup of batter into the pan. Cook
until the batter no longer looks wet. Lift one corner of the pancake.
If the bottom is browned and holds together as you lift it, the pancake
is ready to flip.
Flipping the pancake will take a little
practice and this might be when you call for adult help. Remember, the
word "please" goes a long way to making cooking together go smoothly.
Once the pancake is turned, cook it for another 45 seconds or so until that side is browned.
Put
the pancake on a plate. Sprinkle with a little powdered sugar and add a
little lingonberry preserves on the side.
