RITA'S SWEDISH PANCAKES
Rita Christiansen, Martha's sister-in-law, serves her family's traditional Swedish pancakes with maple syrup, cloudberry jam, or lingonberry jam. Swedish-pancake pans are available at specialty kitchen-supply stores.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about sixty 3-inch pancakes
Number Of Ingredients 8
Steps:
- In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add flour. Process once again until smooth and thick, 1 to 2 minutes. Add remaining 1 1/2 cups milk, butter, granulated sugar, vanilla, and salt.
- Heat Swedish-pancake pan over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve warm, garnished with confectioners' sugar.
SWEDISH PANCAKES WITH BERRY-CARDAMOM TOPPING
Recipe from Bon Appétit. These treats are usually served for dessert following the traditional Thursday night dinner of pea soup. Check out my Hearty Split Pea Soup! Recipe #117472. The classic accompaniment is lingonberries; we use a mixture of the more readily available fresh raspberries and blackberries.
Provided by Rita1652
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For pancakes:.
- Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.)For topping:.
- Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.
- Preheat oven to 200°F Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.
- Place pancakes on plates. Spoon berry topping over and serve.
Nutrition Facts : Calories 411.8, Fat 17.2, SaturatedFat 9.2, Cholesterol 144.6, Sodium 222.4, Carbohydrate 57.1, Fiber 14.1, Sugar 23.2, Protein 11
SWEDISH POTATO PANCAKES (RAGGMUNK)
I don't know if this is exactly how gramma made her potato pancakes, as I never got the actual recipe. But I remember grating onion for hers so this is a hybrid of my memory and a basic version from Scandinavia.com. I think a major component missing in the online recipe was baking powder. Also, this can be started the night before by grating the potatoes and then covering them with cold water and refrigerating overnight.
Provided by Tinkerbell
Categories Healthy
Time 26m
Yield 15-20 pancakes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
- Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
- Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
- Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
- Stir the potato shreds into the batter.
- Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
- When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
- Serve with sour cream & chives or lingonberry jam.
Nutrition Facts : Calories 342.8, Fat 6.2, SaturatedFat 3, Cholesterol 105.8, Sodium 718.3, Carbohydrate 59, Fiber 4.8, Sugar 1.8, Protein 12.9
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