This brought me to one of the best memories of my great grandmother.... My great grandmother taught me how to make Swedish Pancakes the only difference is she added more eggs that's all.... Thank you for sharing! ❤ I miss her so much..
This is how my mom made crapes for us growing up. We are Croatian. She would almost always add some lemon zest. I think the French use butter in the batter and more eggs.
Mm with hjortronsylt(cloudberry jam) and some whipped heavy cream is my favorite. Think the 1-1-2(1egg ,1dl flour, 2 milk) ratio is the most classic though but yours is around there so thumbs up. Making them in your grandmas cast iron pan you got is also a plus.
I love your videos and have really enjoyed some of the cake recipes you’ve shared. I sincerely wish for you to get more engagement and subscribers ❤️❤️
I’m sure every Swedish family does this a little differently. Our batter is nearly identical but our cooking technique is different. Pour less batter and then -immediately- pick up the pan and tilt and swirl the batter in the very hot pan to spread it out thinly. This forms lacy edges that crisp as it cooks. Flip as shown and cook another few seconds. Then flip again and roll as shown onto plate. This second flip keeps the darker initially cooked side out, which looks much nicer. Top with lingonberries and more butter, or some crunch granulated sugar and a squeeze of lemon, or whatever you like.
Grew up with these.. few tips. Use oil in the pan instead of butter.. doesn't burn, and they'll come out more golden. (Can also use margarine depending on your view of it.. lol!!) Oil will also "fry" them a bit.. you want to get the oil JUST hot enough so it starts sizzling as you batter the pan.. but you don't want it too hot When cooking them.. let the pan cool between every 2 crepes or so... a hot pan is just going to singe them You can also add the egg to the dry ingredients first to bring out and strengthen the Gluten in the flour.. mix until it looks like Vanilla pudding... then add room temperature melted butter to it to bring out the caramelization. This strengthens the bond and keeps them from tearing so easily.. but it also enhances color. Use a fork to roll them - on the outer 1/3 of it, slide it into the middle tine of a fork, and roll the fork. Turns them perfectly. This is the perfect "show off" cooking. They flip REALLY easily and it's not hard to get the hang of flipping it in the pan. Can also do a wrist-Twist and roll them in the pan as well Bonus Points: Combine this with the next suggestion - If you lightly butter one side, sift powdered sugar onto it, and flip it and cook 10-20 seconds on that side... it kind of "crusts" the powdered Sugar and makes them a bit crunchy on that side. If you've ever been to a fancy restaurant that does this with Crepes.. this is the "big secret". You can "lattice" them once you learn how to do it. Try Butter and Powdered Sugar - absolutely sublime. Melt butter and sift Powdered sugar on the inside. can also top it this way too.. or do both. Can also do Brown Sugar and Cooked Apples or Applesauce. Blueberry/Strawberry Compote and whip cream (such as for pie making) The "fancy" ones you see in restaurants do the powdered sugar filling inside and fruit topping.
The BEST Swedish pancake topping I've ever had was RUINED peach (Or was it apricot? Not sure. 40 years ago) preserves. Our local grocery store was selling at like 80% off because they had turned out waaay too runny to be usable as a bread spread. AMAZING on pancakes! Super easy to spread and tasted sooo good.
Yum! Looks so great! And sour cherry jam (and pie) is my favorite. Ok - I'm going to have a very Cecilia Christmas and Chanukah this year. I'm making your Raspberry Thumbprints (I just bought the tins), chocolate ices, vanilla caramels, and I think the Drommar. And a lot of other stuff too for lots of cookie and candy platters. - But first, I make these pancakes. Also (again), I just got the cardamom you suggested. It's quite chunky! Does it soften in the dough or should I crush it a little?
I love them with butter ans sugar, add a couple of small pieces of butter, cover with sugar and roll the panncake. NB this has to be done as soon as it comes out of the pan…
As a midwest american, my probably incorrect knowledge is that crepes contain some water and are thinner and lighter, swedish pancakes are slightly thicker often with more browning or bubbles but then again our recipes might not be as authentic. Lots of swedish ancestry here tho
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This brought me to one of the best memories of my great grandmother.... My great grandmother taught me how to make Swedish Pancakes the only difference is she added more eggs that's all.... Thank you for sharing! ❤ I miss her so much..
This is how my mom made crapes for us growing up. We are Croatian. She would almost always add some lemon zest. I think the French use butter in the batter and more eggs.
Mm with hjortronsylt(cloudberry jam) and some whipped heavy cream is my favorite. Think the 1-1-2(1egg ,1dl flour, 2 milk) ratio is the most classic though but yours is around there so thumbs up. Making them in your grandmas cast iron pan you got is also a plus.
Omg. I love you ❤. Thank you for your charm and the recipe 😄
I love your videos and have really enjoyed some of the cake recipes you’ve shared. I sincerely wish for you to get more engagement and subscribers ❤️❤️
Looks so Yummy, reminds me of my childhood.
Another wonderful show.
Thanks so much for sharing.
hUgz from Ohio, Lee
I’m sure every Swedish family does this a little differently. Our batter is nearly identical but our cooking technique is different. Pour less batter and then -immediately- pick up the pan and tilt and swirl the batter in the very hot pan to spread it out thinly. This forms lacy edges that crisp as it cooks. Flip as shown and cook another few seconds. Then flip again and roll as shown onto plate. This second flip keeps the darker initially cooked side out, which looks much nicer. Top with lingonberries and more butter, or some crunch granulated sugar and a squeeze of lemon, or whatever you like.
That’s how my Grandma who raised me always made them, too 🥰👍
Simple Swedish food that I miss.
Mum's pancakes with strawberry jam and cream, what luxury.
I grew up with these pancakes from my grandma and mom. Both are gone now, but I still make them. My oldest son makes these for his children as well.
Thanks for tomorrow's breakfast idea
That flipping/rolling technique looks easy. Will try that next time. Never been able to roll them without tearing them apart
I love Swedish Pancakes! This video was what I didn't know I needed
Scrumptious!
Making these tomorrow for friends. They love them. 😊
I make smaller ones. And then just stack them. Easy peasy
This was lovely! The lady i learned this from used an extra egg and called them Swedish Egg Kakka (probably egg kakkor but with an accent)
Grew up with these.. few tips.
Use oil in the pan instead of butter.. doesn't burn, and they'll come out more golden. (Can also use margarine depending on your view of it.. lol!!) Oil will also "fry" them a bit.. you want to get the oil JUST hot enough so it starts sizzling as you batter the pan.. but you don't want it too hot
When cooking them.. let the pan cool between every 2 crepes or so... a hot pan is just going to singe them
You can also add the egg to the dry ingredients first to bring out and strengthen the Gluten in the flour.. mix until it looks like Vanilla pudding... then add room temperature melted butter to it to bring out the caramelization. This strengthens the bond and keeps them from tearing so easily.. but it also enhances color.
Use a fork to roll them - on the outer 1/3 of it, slide it into the middle tine of a fork, and roll the fork. Turns them perfectly.
This is the perfect "show off" cooking. They flip REALLY easily and it's not hard to get the hang of flipping it in the pan. Can also do a wrist-Twist and roll them in the pan as well
Bonus Points: Combine this with the next suggestion -
If you lightly butter one side, sift powdered sugar onto it, and flip it and cook 10-20 seconds on that side... it kind of "crusts" the powdered Sugar and makes them a bit crunchy on that side. If you've ever been to a fancy restaurant that does this with Crepes.. this is the "big secret". You can "lattice" them once you learn how to do it.
Try Butter and Powdered Sugar - absolutely sublime. Melt butter and sift Powdered sugar on the inside. can also top it this way too.. or do both.
Can also do Brown Sugar and Cooked Apples or Applesauce.
Blueberry/Strawberry Compote and whip cream (such as for pie making)
The "fancy" ones you see in restaurants do the powdered sugar filling inside and fruit topping.
I'm living in Sweden and i like to have my pancakes with vanilla ice-cream and blueberry jam .😋
😍
..Try vanilla icecream with a spritz or two of the HABANERO Tabasco (Mcilhenny) - soo good.
Pannkakor, blinzes, naleśniki, crapes . They all have different ✨vibes✨
The BEST Swedish pancake topping I've ever had was RUINED peach (Or was it apricot? Not sure. 40 years ago) preserves. Our local grocery store was selling at like 80% off because they had turned out waaay too runny to be usable as a bread spread. AMAZING on pancakes! Super easy to spread and tasted sooo good.
Yum! Looks so great! And sour cherry jam (and pie) is my favorite. Ok - I'm going to have a very Cecilia Christmas and Chanukah this year. I'm making your Raspberry Thumbprints (I just bought the tins), chocolate ices, vanilla caramels, and I think the Drommar. And a lot of other stuff too for lots of cookie and candy platters. - But first, I make these pancakes. Also (again), I just got the cardamom you suggested. It's quite chunky! Does it soften in the dough or should I crush it a little?
I may or may not have responded out loud to your question, "What are fingers for?"
We also make these, they are called "palačinke", usually they are spread with jam or nutella.
Mummmsss ❤ ser så gött ut:) hittade dig nyligen och live your channel :)
Kan du göra videos Beskvier, Hallongrottor, morotskaka??
Alla tre har jag redan gjort! 😊😊
I love them with butter ans sugar, add a couple of small pieces of butter, cover with sugar and roll the panncake. NB this has to be done as soon as it comes out of the pan…
Tack
As a midwest american, my probably incorrect knowledge is that crepes contain some water and are thinner and lighter, swedish pancakes are slightly thicker often with more browning or bubbles but then again our recipes might not be as authentic. Lots of swedish ancestry here tho
Great videos. I wish I could be friends with you and your dad ♥️
😂❤ you are funny.
Non-stick? 😱 Jag ringer polisen!
A cast iron pannkakslagg is the way to go :)
The link to the recipe doesn't seem to work ...
It should be working now! The website was down for a few hours 😭
@@ceciliatolone Sorry about that! I'm glad it's working again. :)
Dura
U lost me at grams vs cups
А мені дуже подобається шведська мова.
І ваші рецепти❤