Swedish Pancakes With Applesauce Food

SWEDISH PANCAKES

Steps:

• In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream,
• In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whiles into the batter.
• Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

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.

APPLESAUCE PANCAKES

Steps:

• In a bowl, mix together all the dry ingredients.
• Add milk, applesauce, and vanilla.
• Use griddle or skillet, spraying with non-stick spray to help prevent sticking.
• Heat pan over medium heat.
• Pour 1/8 cup of pancake mix onto the pan for each pancake.
• Heat until the pancakes start to bubble. Flip the pancake and continue to heat until both sides are golden brown.
• They can be served with fresh fruit on top, butter and syrup or can be eaten plain.

APPLESAUCE PANCAKES

Steps:

• In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
• In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
• Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
• Top with butter and drizzle with warm maple syrup.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

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 PANCAKES

Steps:

• In a medium-size mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks gradually. Stir in the Sour Cream.
• In a medium-size mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the batter.
• Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 T of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

SWEDISH PANCAKES WITH APPLESAUCE

Steps:

• In small saucepan, combine apples and 1/4 cup water; cook over medium-low heat, stirring occasionally, until apples break down to a sauce-like consistency. Puree in blender, or mash by hand, adding brown sugar, if desired.
• Whisk together egg and milk in medium bowl. Add flour; whisk until incorporated. Whisk in butter and granulated sugar to form a batter.
• Heat a 10- to 12-inch nonstick skillet over medium heat. Spoon 1 tablespoon of batter per pancake into skillet, leaving 2 inches between each. Cook until edges are golden brown, 1 to 2 minutes. Using a spatula, turn pancakes; cook until golden on bottom, about 1 minute. Serve with a dollop of applesauce on the side, or rolled into a tube.