Thursday, October 4, 2012

In the Kitchen with Gram...Swedish Pancakes!

I always have good intentions of getting these posts up on Tuesdays, but if Monday proves to be even just the teeniest busy? Fuhgeddaboudit. So, I apologize for the delay, after teasing you on Twitter, but finally! Here are Gram's Swedish Pancakes!!

Okay, first, I need to give a little disclaimer. For years, Gram made her pancakes from scratch, which I am providing the recipe for, but then, EUREKA!! she found a Swedish Pancake mix that tastes nearly identical to the original recipe. So, you have a choice...homemade, or mix! I like to provide you with options. :)

The line up, all lined up:

Grab yerself a mixin' bowl, and throw in two cups of the pancake mix (or, you know, mix your homemade batch up in a big ol' mixin' bowl)...the batter will be quite thin. (You want it this way...):

Next, milk:


And whisk the livin' daylights out of it. Okay, not really. You can be gentle. Just make sure it's all stirred up well, then set it aside to rest and "debubble".

Once you've decided that your batter has sufficiently rested, it's time to get cookin'. Aside by Gram: Don't expect your first pancake to be's kind of a "litmus" test to make sure the pan is hot enough.

Oh, by the want your pan HOT. Like HOT, hot. That pancake should start cooking the second it hits the pan.

Pour the batter into a (HOT) buttered pan and IMMEDIATELY begin to tilt the pan around to get the pancake thin and spread out.

They don't take long to cook, so be ready to move fast, as evidenced in this video clip:

As you can see, Gram proves me wrong by showing that you do, indeed, need to lift the pancake quite a bit to get under it with a pancake turner and flip it without botching I did. Often.

And we laughed. A lot! Thank goodness a pile of Swedish Pancakes is very forgiving!

Okay, so, pancake down, sprinkle on brown sugar:

Next pancake, spread sour cream on top (by the way, we're layering these...):

And then syrup on the next one:

And finally, end with jelly. Gram likes to end with jelly because it's prettier, which basically means "do whatever the heck you'd like with the layers because it doesn't really matter and there is no scientific formula for the layers" least not that I know of.

And, repeat with remaining pancakes until...*drumroll*...VOILA!!  The completed Swedish Pancake!!

Soooooooo, delicious. Note: While these are "technically" easy, they are time consuming and intense! I have a whole new appreciation for Swedish Pancakes.

Serve them up along side you're favorite breakfast meat and enjoy!

Gram's Swedish Pancakes
Printable Recipe

Pancake ingredients:
1 c. flour (a fine flour would work best)
2 T. sugar
1/4 t. salt
3 eggs
3 c. milk
2 T melted butter

One box Swedish Pancake Mix, mixed according to package instructions

Filling layers:
Brown sugar
Sour cream
Strawberry jam

Mix together all pancake ingredients, let stand 1/2 to 1 hour. When pancake batter has sufficiently rested, heat crepe pan (or frying pan) on med high until HOT (approx 400 degrees according to back of box), butter pan, pour a scant 1/4 cup of batter into hot pan and immediately begin to tilt and twirl pan to spread pancake out thin. Lift edge of pancake, slide pancake turner under pancake and gently (but quickly) flip to cook the other side. Pancakes cook quickly! So work fast. Layer each pancake alternating with filling layers.

Serve immediately with your favorite breakfast sausage!



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