I made them again this morning and took a new photo that's not overcontrasted from iPhone's built-in photo contrast. I'll get my fancier camera out like a real food blogger next time!
Thanks - I used to have this but decided checkboxes were less useful for properties that don't require dynamic recomputation, so I added this as options. In the writeup I mention that avocado oil contributes no flavor, so it's very predictable but doesn't add flavor (which may be fine!).
Love it, thanks! I used to have a "fluffiness" slider that I could bring back to power this. I haven't researched Swedish pancakes yet but are they leavened at all?
No, not at all. They're a classic comfort food, usually made quite thin, but not thin enough to be called crepes, and I'd wager most people don't learn through a recipe, but, similar to you, it's some of the first things you're taught to make.
There's also another classic, this time leavened - the oven-baked pancake, which is a little closer to the American pan-fried, but with pieces of salted pork, served with lingon berry jam.
Eggs, milk, flour, baking powder (ratio to taste), salted pork; bake in a tall container at 180-220C (again, to your preferred crispiness and colour). In the end, you should have something almost akin to a pudding, Fluffiness depends on baking powder, of course, and temperature.
Ah, I know about these big tall pancakes! I've had something like that in the Netherlands and grew up eating something like it too.
I'll soon add a fluffiness slider back in so that at the lowest end, it tries to produce something close to crêpes, and you can tell me if it is like the Swedish recipes. Thanks for the international perspective!
Skip the AI slop calculator and go straight to this recipe.
This recipe is war-hardened.
Yields: Approximately 5 6 in/6cm pancakes (Serves 2–3)
Ingredient | Measurement
All-purpose flour (type 00 flower works well) | 210 g (1 ½ cups)
Sugar | 50 g (¼ cup)
Baking soda/backnatron | 5–10 g (2 tsp)
Butter | 55 g (¼ cup), plus extra for the pan
Vanilla sugar (preferably) or extract | 5–10 g (2 tsp)
Large eggs | 2
Whole milk | 245 g / 240 ml (1 cup)
Fresh berries | As desired (blueberries, raspberries, blackberries)
Instructions
Prep: Preheat your frying pan over medium heat. Grease the surface lightly with butter or oil.
Combine: In a bowl, whisk together the flour, sugar, and baking soda. In a separate container, whisk the eggs, milk, melted butter, and vanilla. Gently stir the wet ingredients into the dry until just combined.
Cook: Ladle one soup ladle of batter into the hot pan.
Add Berries: Drop a few fresh berries onto the top of the cooking pancake.
Flip: Cook until bubbles have popped and stopped forming, then flip.
Adjust heat if necessary: If the pancake is slightly burnt, reduce the heat. Cook until golden brown.
Thanks a lot! Good idea re bread - can you link me to your favorite more general recipes that show all the extremes/variables? I've skimmed some bread textbooks re enriched doughs and have made some Italian breads with sourdough starters, enriched doughs like challah, and once tried the NYT Dutch oven bread, but I don't make bread as often as I make pancakes.
The Sourdough Framework[0] is a really good book that specifically deals with sourdough, but has some good maths and theory. It actually doesn't have many recipes, but it's a good read. The author has a pizza calculator[1] too, which only has two variables (dough weight and hydration).
Thanks! The layout was inspired by the way my mother recopied her recipes. When I first saw how most recipe books wrote recipes, I was so confused! As for baseline ingredients, it's basically (any liquidy dairy) + (everything else in the recipe). I'll think on how to present this better, thanks for the feedback!
reply