Swedishsaffranspannkakasaffroncake Recipes

SWEDISH SAFFRANSPANNKAKA - -SAFFRON CAKE

Steps:

• Boil the rice on low heat with salt and water until almost all the water is gone.
• Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
• Take off the heat and stir in saffron strands, sugar and almonds.
• I use a little vodka to dissolve the saffron in!
• Stir up the eggs with a fork and stir them into the porridge; blend everything together.
• Pour the batter into a buttered oven dish about 11 x 15 inches.
• Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
• When serving, cut it up directly from the dish and serve with whipped cream and 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.

SWEDISH PANCAKES - (PANNKAKOR)

Steps:

• Whisk eggs together before adding rest of ingredients.
• Place 1 teaspoons margarine into large frying pan or a flat griddle.
• Set stove on medium high heat.
• Add just about a 1/2 cup of the batter to the frying pan.
• Making sure the whole bottom of your frying pan is covered with the batter.
• Turn batter over when top looks done.
• The pancakes should be very thin, looking like crepes.
• Take out of pan and set aside to partially cool on waxed paper until you are done with the rest of your batter.
• Take each pancake and spread 1 tablespoon of lingenberry preserves or any type of jelly, jams, or preserves you have on hand inside pancake and roll closed.
• Place rolled pancakes onto plate and sprinkle with powdered sugar.
• Serve and enjoy.
• ANOTHER VERSION OF THESE WONDERFUL PANCAKES IS:.
• Spread 1 tablespoon of cooked ground beef, shrimp or crab meat filling into each cooked pancake.
• Roll up pancakes and place tightly together in a 8" square baking pan.
• Top with a blend of your favorite shredded cheese to put on top.
• You can bake them at 400 degrees F. for about 5-10 minutes. Just until cheese is melted.
• Serve and ejoy.

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.

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.

SWEDISH PUFF COFFEE CAKE

Steps:

• Preheat oven to 375°. Place flour in a small bowl; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. On an ungreased baking sheet, press dough into a 10-in. circle. , For topping, in a large saucepan, bring water and butter to a rolling boil. Remove from heat; stir in extract. Add flour all at once and beat until blended. Cook over medium heat until mixture pulls away from sides of pan and forms a ball, stirring vigorously. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny; spread over pastry., Bake 30-35 minutes or until lightly browned. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. Remove from pan to a wire rack to cool completely., For glaze, in a small bowl, beat confectioners' sugar, butter, milk and extract until smooth. Spread over top; sprinkle with coconut.