Patt Sullivan. my grandmother's recipe.
I make my Grandmother's pannkaka in a large round skillet…pouring the thin batter, then tipping the skillet until the batter fills the whole skillet. The best part is flipping over the very large pannkaka in one piece :-)
I roll them and serve with Lingonberries.
1 1\2 cup milk
1\2 cup flour
2 Tbl sugar
pinch of salt
2 Tbl. melted butter
a little vanilla
I once made these for a family gathering on Christmas Eve for 25 people! My daughter & son-in-law made them last year for 50 people at a New Year's party….
the tradition lives on!!
1/2 cup flour
1 1/2 cup milk
1 pinch salt
3 tbsp melted butter
Beat together the flour and half of the milk to a smooth batter. Add the eggs, remaining milk, salt, and melted butter. Beat until well blended.
To make small pancakes or plättar, heat a plättpanna with a little butter in each depression. When hot, add about 1 tbsp batter into each section and cook over medium-high heat for 1 minute or till the surface has set and the bottom is golden brown. Turn panckaes over and cook for about 1/2 minute on the other side. Serve the pancakes at once, or stack them on a plate and keep them hot over a pan with boiling water.
This was sent to me by a friend.
UGN PANNKAKA (oven pancake) (UGNSPANNKAKA)
Nancy Borquist Olson
My Swedish father called this Ugn Pannkaka (oven pancake). It is basically the same as Swedish Pancakes (Pannkaka), those thin pan fried jewels you
roll up and eat, but this is poured into a pan and
baked all at once in the oven.
2 cups whole milk
1 cup flour
1 teaspoon salt
Beat batter till bubbles form. Preheat oven to 425 degrees. Heat enough bacon fat or butter, to cover the bottom of a 9"x12” pan, until smoking. Pour batter into smoking fat and bake 20 minutes. It will come out big and puffy. Serve with butter and syrup or fresh berries or powdered sugar and lemon juice.
Serves 4 to 6.
1 cup flour
1 tablespoons sugar
1/4 teaspoon salt
2 cups milk or 1 cup milk and 1 cup half and half
6 tablespoons butter, melted
Sift flour into bowl, add sugar and salt. In a separate bowl beat eggs together with 1/2 cup of milk. Add all of flour mixture and beat well until
smooth. Beat in the remaining milk and the melted butter, stirring until well blended, and let stand 2 hours (Mom put hers in the fridge over night
for pancakes the next day). This allows the flour to swell and is essential.
Heat a Swedish pancake pan (cast iron) or a heavy based skillet until quite hot (a drop of water should bounce around and evaporate quickly) and brush
with a little melted butter. The pan should not require any further buttering due to the butter in the batter.
Beat batter again. Pour some batter into pan and swirl around, if necessary, to coat thinly. Turn when little bubbles have risen to the surface and popped. Pancake should be nicely browned on both sides. Place on a very hot platter and serve immediately with lingon sylt.
If you cannot get lingon, they are beautiful with sugar and lemon juice, fresh fruit and cream, sugar and cinnamon, or you can always use cranberry
sauce or cranberry jelly as a substitute for lingon.
You will burn a few, make some too thick and some too thin, and scramble many while turning them. Then one day you will just get the knack and they
will all be perfect from then on. Speaking from experience (my sister and I did all of the above while learning to cook) they still taste delicious!
Cheers, Chris Troy