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This Swedish pancake is not as thick as most pancakes we know, the Swedes make it more like the food from France, crepes. Served with whipped cream and fruit. This thin pancake is one of Sweden's best meals.
Ingredient :
- 1 1/2 cups fresh blueberries
- 1/4 cup orange juice
TOPPING & GARNISH
- 1/2 cup whipping cream
- 2 ounces softened cream cheese
- 1 tablespoon (or to taste) powdered sugar
- 1/4 cup slivered almonds
PANCAKES :
- 1 1/4 cups whole-wheat flour or a mixture of all purpose & whole wheat
- 1/2 teaspoon salt
- 2 cups whole milk or buttermilk
- 1/2 cup heavy cream
- 2 large eggs
- abt 2 – 3 tablespoons softened butter
How To Make :
In a medium saucepan, combine the berries with the orange juice & cook over moderate heat several minutes, stirring occasionally until the berries have softened and several have burst giving off their juices. Set aside. This will thicken a bit as it cools, and you’ll want to serve at room temperature or only slightly warm. If it seems too thick, add a touch more orange juice.
For the topping:
Place cream cheese in a bowl and with an electric mixer, beat until smooth and fluffy. Gradually add the cream, beating, and then continue to beat until whipped and fluffy. Add powdered sugar to taste and set aside.
For the pancakes:
Preheat oven to 200° F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour and salt. In a larger bowl, whisk the milk and cream with the eggs until smooth. Gradually whisk the flour mixture into the milk mixture until fully incorporated; the batter will be very thin.
Heat an eight inch cast-iron skillet over moderate heat. Using a pastry brush, add about 1/2 tablespoon of butter and swirl it around.
Add 1/3 cup batter and swirl the skillet to bring the batter to the sides of the skillet and distribute the batter evenly. Cook until bubbles appear and the top looks dry, 2 to 3 minutes. Flip and cook until the pancake is lightly browned on the bottom, about a minute. Transfer to the prepared baking sheet and keep warm in the oven.
Repeat with the remaining batter, adding a thin coating of butter to the skillet before adding the batter.
To serve, fold each pancake in half, then in half again to form a triangle. Top with the topping, compote and toasted almonds.
