Ingredients: |
Ingredients: 2 c instant flour (see note)
¼ c sugar
1 tsp salt
1 ½ c half-and-half
1 ½ c club soda
9 Tbsp unsalted butter, melted and cooled
2 large eggs, lightly beaten
2 large egg yolk, lightly beaten
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Directions: |
Directions:1. Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
NOTE: Instant flours like Wondra allow you to cook these pancakes immediately after mixing. If you don't have instant flour, you can use all-purpose flour instead but will need to let the batter rest for at least 1 hr before cooking, to allow the proteins in the flour to relax. Try putting on some soft meditative music to assist this process.
2. Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with a thin layer of batter. Cook until golden brown, 1 to 2 minutes per side, turning the pancake very gently. Transfer to plate and cover tightly with aluminum foil to keep warm, or place in an oven set to no higher than 170º. Repeat with remaining butter and remaining batter. Serve. I love these with a dollop of mascarpone and fresh berries, or you can go full Swedish with lingonberry jam.
3. TO MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds. |
Personal
Notes: |
Personal
Notes: These might just be my favorite food. It's a tough call, but they're definitely in the running! I make them for brunch on only the most special occasions, like when I treated my Mom to a Mother's Day vacation or that Easter Sunday marking the end of me giving up all baked goods (including pancakes) for Lent.
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