Comment by bkazez
4 hours ago
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?
4 hours ago
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!
I was thought the 112 emergency pancake recipe as a kid: 1 egg, 1dl flour, 2dl milk.
I have made the almost blasphemous modification of adding a pinch of cardamom to the batter, it's delicious!
Looking forward to trying your derived American pancakes this weekend! This calculator is awesome, thanks for doing this!
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