This is from Kristi at True North Kitchen. I haven't made them yet, but they sound absolutely incredible. At one point in her long description of the process of cooking the pancakes, she mentions wrapping smoked salmon in the pancakes with cream cheese, chives, red onion and capers, and then toping them with lingonberry jam. OMG, that's on the menu this week! The Swedish name for the pancakes is Pannkaka, singular or Pannkakor, plural.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 eggs
- 1 cup whole milk
- 6 tablespoons water
- 3 tablespoons unsalted butter melted and cooled, plus more for the pan
- ½ teaspoon vanilla
What to do with them...
- Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
- Preheat oven to 200 degrees if you plan to eat the pannkakor right away. Heat a 10-inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush the skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return the skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to the oven to keep warm and repeat with remaining batter, wiping out the skillet in between pancakes with paper towel as needed.
- Serve with lingonberry jam and butter or other desired toppings and/or fillings.