What I mean by Swedish Pancakes

by Doctor Science

Wednesday food blogging falls on a Sunday (night) this week.

This week our "Family-sized" share, which we split with another family, included another 8 quarts (!!) of strawberries. They were so abundant and delicious that Sprog the Younger and I picked our share's worth in about 1/2 an hour. One thing about joining a CSA: you develop *serious* respect for field agricultural laborers. Even "easy pickings" is friggin' hard work.

After StY and I got back from picking on Tuesday, we were very hot and filthy. We made something pretty simple for dinner, and used up a couple quarts of strawberries right then:

This is what our family calls "Swedish pancakes". It's not at all what most people mean by that: these aren't super-thin and delicate, they're robust and filling:

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• 1c eggs
• 1c milk
• 1c flour
• butter for frying

The way we eat, the basic recipe feeds only 2-3 people, so we doubled it and had some leftover for breakfast the next day.

Beat the eggs together with a fork until well-blended. Mix in the milk. Mix the flour into the wet ingredients. When it's well-mixed, cover it and stick it into the fridge while you cut up your strawberries.

When it's time to eat, take the batter out and add a little milk if you think it needs it -- the batter should be thinner than regular pancake batter, but thicker than crepe batter. Heat an 8-10in frying pan until it's hot enough for pancakes, then lightly smear some butter on it -- I use a frozen stick of butter to paint the bottom of the pan. When the butter foam subsides, pour a ladleful of batter around the bottom of the pan, then tilt the pan so it's evenly covered. You might want to turn the heat down to medium. Cook until the top surface is mostly dry, flip it with a spatula, cook it just 30 seconds or less until the former-top surface is lightly speckled with brown, and take it out of the pan. You can stack up a bunch of pancakes until you have enough to feed everyone.

Put on the table with sliced strawberries, more butter, maple syrup, Nutella, powdered sugar, lemon slices, or whatever each person fancies. Make someone else cook the second round.

Comments

[joel hanes]

In Bavaria they serve "Kaiserschmirm" : an eggy pancake, sweetened with raisins or other fruit, torn to largish chunks just after it sets, while still in the hot pan, to sort of fold in the raisins. Good with fruit syrups, or dusted with powdered sugar. Best I ever had was at the patio restaurant run by the nuns on FrauenInsel in Chiemsee.

[sapient]

Looks delicious! Hard for me to keep strawberries around long enough to do anything with them. Having eight quarts might help though!

[_cleek_]

that looks awesome.

[byomtov]

Yum!!