Swedish Pancake With Salt Pork Food

FLASKPANKAKA (SWEDISH PORK PANCAKE)

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread bacon squares into a 9x13-inch baking dish.
• Cook bacon under preheated broiler until brown, 7 to 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Beat eggs, sugar, and salt together in a bowl; add milk and flour alternately while mixing with a spoon to make a thin batter. Pour batter into the hot baking dish with the bacon.
• Bake in preheated oven until puffy and brown, 20 to 30 minutes.

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

SWEDISH PANCAKES (PANNKAKOR)

Steps:

• Gather the ingredients.
• In a blender , combine the flour, salt, milk, eggs, sugar, and vanilla extract. Combine on high speed until completely incorporated and a thin batter has formed.
• Let the pancake batter sit and rest at room temperature for 30 minutes.
• Whisk in the seltzer and heat up your cast iron or non-stick pan to medium-high heat.
• Add a little bit of the butter to the pan and spread it around with a silicone or pastry brush to completely coat the pan. Turn the heat down to medium heat.
• Add enough batter to coat the bottom of the pan completely and swirl it around to completely coat. (The pancakes are very thin so don't pour in too much batter or it will make the pancakes thicker in texture.)
• Cook for about one minute and then carefully flip with a soft spatula. You can also flip using the pan and a quick handle movement.
• Cook for another 20 seconds on the second side. Remove from the pan and stack on a plate. You can stack the pancakes on top of each other as they cook. Add a little more butter to the pan before cooking each pancake.
• Add the strawberry jam to a pan and whisk in the water. Heat the jam until it's hot and slightly thinned.
• Fold the pancakes into triangles and top with the jam and whipped cream. You can also sprinkle powdered sugar on them if you wish.
• Serve and enjoy!

SWEDISH POTATO PANCAKES (RAGGMUNK)

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.

SWEDISH PANCAKES

Steps:

• Add all ingredients except butter into a blender and blend until smooth. Batter will be very runny.
• Heat skillet to medium heat.
• Add 1 teaspoon of butter and melt, coating bottom of a small skillet.
• Pour 1/4 cup of batter into skillet and swirl all around. Let pancake cook until edges begin to bubble.
• Flip pancake and cook other side for 1 -2 minutes.
• Pancakes can be stacked, rolled or folded into triangles.
• Serve with favorite toppings.

SWEDISH POTATO PANCAKES WITH PORK (RAGGMUNK MED FLASK)

Steps:

• Fry bacon in heavy skillet until crisp. Remove to warm plate. Pour off all but 1 Tbs. bacon fat.
• Peel and coarsely grate potatoes, place in paper towel and squeeze out excess moisture.
• Whisk together milk, egg, flour and salt; fold grated potatoes into batter.
• Heat pan to medium high. Using a 1/3 cup measuring cup, transfer batter to pan. Flatten each pancake to 3" diameter. Fry a few minutes on each side until golden.
• Transfer to platter in a warm oven until all are ready.
• Serve with the bacon and lingonberries, if available!