Scandinavianpancake Recipes

NORWEGIAN PANCAKES - PANNEKAKEN

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat 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.

TRADITIONAL SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
• Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

SCANDINAVIAN PANCAKE

Steps:

• Melt butter in oven proof skillet on top of stove.
• Mix eggs, milk sugar, flour and salt with a whisk.
• Pour into buttered skillet.
• Bake in 425 degree oven for 20 minutes.

SWEDISH PANCAKES WITH CHERRY CREAM CHEESE AND CHOCOLATE-BANANA FILLINGS

Steps:

• For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. In another bowl, whisk together the flour, sugar and salt. Combine the dry ingredients into the wet ingredients, whisking out any lumps. Let the batter rest for a few minutes while you prepare the fillings. (Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.)
• For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve. Put the remaining cherry pie filling into a serving bowl. When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl.
• For the pancakes: Grease the pan with a bit of the melted butter. Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly. When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds. (The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.) Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed. Stack the pancakes on top of each other and set aside covered with foil until ready to serve. (Pancakes can be covered and refrigerated for up to 24 hours. Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month. Thaw overnight in the refrigerator before using.)
• To serve: Put the pancakes out along with the bowls of fillings. Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar. Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar.

DANISH PANCAKE BALLS

Steps:

• Add the egg whites to a bowl and whip with an electric hand mixer until stiff peaks form. Mix together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the egg yolks and buttermilk to the dry ingredients and mix thoroughly with a wooden spoon until no lumps remain. Gently fold in the beaten egg whites. Transfer the batter to a pitcher for easy pouring into the pan.
• Heat the ebelskiver pan over medium heat. Drizzle each hole with approximately 2 tablespoons of canola oil. Test the heat of the pan with a teaspoon of the batter; it should bubble immediately. When the pan is hot enough, fill each hole to the top with the batter. Cook 2 to 3 minutes, then poke the middle of each pancake ball with a skewer and give the pancake ball a quarter turn. Wait 1 minute, then turn completely over. Cook 2 to 3 minutes more. The pancake balls are done once a skewer inserted into the center comes out clean.
• Dust with confectioners' sugar and serve topped with strawberry jam.

SWEDISH PANCAKES

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

SCANDINAVIAN COFFEE CAKE

Steps:

• Heat oven to 350 degrees F. Place 1 1/2 cups flour in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 3 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Spread preserves to within 1/2 inch of edge. Set aside.
• Combine 1 1/4 cups water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a boil and butter is melted (careful milk does not overflow). Remove from heat; stir in 1 cup flour, almond meal, sugar and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
• Spread egg mixture over pastry and preserves. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely (topping rises during baking and shrinks during cooling, forming custard-like layer).
• Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk or cream for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced, toasted almonds.

EASY SWEDISH PANCAKES

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

FLUFFY SWEDISH PANCAKES

Steps:

• Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
• Stream the melted butter into the batter while continuing to beat.
• Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
• Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
• Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

NORWEGIAN THIN PANCAKES

Steps:

• Beat together the eggs and sugar.
• Add the milk and salt, and then the flour, mixing until smooth.
• Let the batter rest for 20 minutes.
• Butter a very hot skillet lightly.
• Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
• The batter will firm up quickly.
• When the first side is brown, turn and brown the other side.

SCANDINAVIAN ALMOND CAKE

Steps:

• Preheat oven to 350.
• Spray pan with cooking spray/Pam and flour.
• Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
• Bake for 40-50 minutes. Edges must be golden brown.
• Cool in pan overnight before removing. Cake will break if removed too soon.
• Sprinkle with icing sugar.

REAL SWEDISH PANCAKES (PANNKAKOR)

Steps:

• Mix eggs, flour and salt.
• Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
• In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
• Roll or stack them on a serving plate. Keep warm.
• Serve hot, preferably with whipped cream and jam.
• (Leftovers can be reheated or served cold with the same accessories).

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.