Comment by my_throwaway23
4 hours ago
Perhaps you could add a classic Swedish take on pancakes/crepes - whisk a moderate numbers of eggs with milk (4 eggs for every litre of milk is a good starting point, but dealers choice), flour until a nice consistency, fry in a pan until they're your chosen colour of done. Serve with strawberry jam, or any sweet condiment of your choice.
Edit: Also, what in the name of all that's holy - looking beyond the generator, this entire article is amazing. Absurd level of detail for pancakes, yes, but amazing.
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!
2 replies →