Skip to main content

04-13 Plättar - Swedish Pancakes

One of Papa's favorite memories is of his grandmother making these for him when he would stay at her house. The kitchen would be smoky and hot and these pancakes would melt in his mouth. His mother felt like he was spoiled when he was at his mormor's house which was probably the point. After you eat these you will see why. I imagine his mother wouldn't make these often since she had 8 children to feed. She would have had to stand at the stove for hours!

These are best when cooked on a plättpanna because it has the perfect 3 inch wide, shallow depressions but the pancakes will cook fine if you just pour small amounts onto a hot griddle. Keep them small as they are light and moist and delicious.

Combine in mixing bowl:
1/2 c flour
1 t sugar
1/4 t salt
Make a well in center and add:
1 c milk
1/2 c sour cream or heavy whipping cream
3 eggs
2 T unsalted butter, melted
Blend all until smooth. Batter will be runny.
Place by tablespoon onto hot pan and turn over when edges are brown, about 1-2 minutes.

Serve with Lingonberry jam or syrup and a dollop of sour cream.
Of course they taste great with any fresh berries and a sprinkling of powdered sugar, too!
Labels:

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more