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Swedish Pancake




Source of Recipe


Tiff / Internet


Recipe Introduction


Scandinavian pancakes (including Swedish) are similar to British pancakes. They are traditionally served with jam and/or ice cream or whipped cream, although they may also be served as a main dish with a variety of savory fillings. Traditional Swedish variations can be somewhat exotic. Some resemble British pancakes with a tiny diameter; these are called plattar, and they are fried several at a time in a special pan. Others resemble German pancakes but include fried pork in the batter; these are cooked in an oven. There are also potato pancakes, called raggmunk, [Rogmunkar]. These contain shredded raw potato and, sometimes, other vegetables. If the actual pancake batter is left out, the fried cakes of grated potatoes are called rarakor. Both the latter kinds are eaten traditionally with pork rinds and/or lingonberry jam.

Flesk pankaka is a special Swedish variant of pancakes, baked in oven with pieces of fried, smoked pork in it, and usually served with lingonberry jam.
Here is a recipe for the more traditional type of crepe-like Swedish pancakes:

As you might have guessed from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes prepare them for supper accompanied with a bowl of hearty pea soup.
Unlike the thicker American "flap jack", the Swedish pancake is more like the French crepe. Rather than syrup, the pancakes are usually garnished with lingonberries, a tart, or red berry [similar to cranberry] and sprinkled with powdered sugar.


List of Ingredients




2 1/2 cups milk
1 1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons melted butter
1/2 teaspoon vanilla, optional






Recipe



In a blender, combine all the ingredients above until smooth.
Heat a 10 inch non-stick skillet over medium heat until very hot.
Lightly butter the skillet and pour 1/2 cup of the batter into it.
Swirl the pan with batter to expand to a thin layer.
Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2 minutes. Flip turn and continue to cook for about one more minute.
Remove from the fry pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries or other fruit of your choice and sprinkle with powdered sugar.