ISO: ISO Eva - do you ever make Swedish pancakes? Also bought a mix of these

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dawnnys

Well-known member
on a whim, next to the anchovie paste aformentioned!

The batter is so thin... I used a hot griddle, but it was still difficult to turn them without them falling apart and making a mess, as I did.

Also, dumb question, but how do you get them to come out round? Mine were triangle-shaped because they stopped at the edge of the griddle :eek:( 'Tasted good, just looked a little wierd.

Thanks! Thought of you when I was making them, so 'thought I'd ask here.

 
Swedish pancakes are like crepes, an they are >>>

supposed to be thin.

I know they are a pain in the behind to turn over. My dad is a pancake pro and flips them around in the air. I wouldn't recommend it if you don't have any plans to repaint the ceiling any time soon smileys/smile.gif

This is what I usually do: If the batter is horrible thin, I add some more flour. Then I let the batter sit for 10 - 30 minutes. When the batter sits, it takes avay some of the floury taste.

Heat a round pan, add butter and when the butter has melted, add the batter. I add like one cup of batter (maybe a little less) when I use a big pan - dinner plate sized, kwim?

I turn down the plate to medium heat, and let the pancake turn golden brown on the down side. By that time, any runny batter on top should have set so you won't have a runny mess when you flip it around.

It takes some training, but they are soo good!

Here we eat pan cakes with blueberry preserves, or as many adults do - with bacon.

Some also eat pancakes with sprinkled sugar on top, but that's mostly for kids.

 
Thanks Ang and Eva. Instructions said to drop them "by tablespoonful" onto a hot pan, so

I decided to follow directions this time. On the package, it showed them as though they should have come about 2 inches in diameter (remember when kids used to call them "dollar pancakes"?).

I figured maybe the idea was that a small pancake was easier to flip, but mine kept running out to the edge of the pan and they didn't look anything like what the picture showed; maybe my pan wasn't quite hot enough.

I'll try again sometime soon, and with more oil. 'Liked the crispy texture of them (from the oil). I had them with my "famous" crababpple jelly and sour cream. Very good, but as I said - strange looking.

 
You can buy a Swedish Pancake pan that has lots of little individual round indents

to make a bunch at a time. It's like a round griddle broken up into individual little pancake forms. Does this make sense? Maybe FK has one. It beats trying to make the dollar cakes with this very thin batter in a big pan.

 
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