PANCAKES

SUMMER PANCAKES THREE WAYS

 
 

SWEDISH PANCAKES

DUTCH BABY

BUTTERMILK GRIDDLE CAKE

I think the pancake is pretty self explanatory and so simple that posting yet another version of the classic breakfast staple may seem redundant to many of you. I am sure you all have your favorites or family traditions as for the quick morning batter mix for a soft fluffy dough vehicle for butter, sweet syrup and seasonal fruit toppings. To add to your list are two of my families go to’s and a dutch baby which is not so common in my household but should be and will be now.

Of course, the classic buttermilk griddle cake with blueberries is tradition at it’s best here in the states. The thick batter yields structure that cooks so pleasantly on the hot griddle flat top or skillet pan. They hold, they stack and they melt children's hearts when served with the butter dollop, maple syrup and bacon on the side.

Our other family go to is not born of the American hills but instead the Scandanavian culture of Denmark and Sweden. I believe my mother learned this recipe when traveling Sweden when she was young. Later it was reintroduced to my family by our Danish aupair Annette when we were kids. At 18 years old she had come to live with us and learn English while helping my mum out with her four kids under the age of ten. It is lovely how family is made and Annette is forever a part of us along with her pancakes. The Swedish pancake resembles the crepe although I like to cook them a little thicker with lemon zest to boot. You can wrap anything into them once cooked but I find the more simple the better and syrup and butter suffice, along with a loose blueberry compote of sorts cooked quick on the stove.

The Dutch Baby is new to me. I found interest in it while thinking of things I could cook in my cast iron pans in the wood fired oven. Goodness how simple and delicious. This is rustic perfection. Anything that you can serve straight up in the cast iron skillet right to the table is a big yes for me. The versatility of this pancake is endless, sweet or savory, and I imagine getting creative is the fun of the Dutch Baby. The simplicity of making it lends time to delve into the toppings, with a sift of powdered sugar to fine finish such a beautiful breakfast treat.

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How To’s in Three Pieces

 
 

The Dutch Baby

Dutch Baby Ingredients and Process:

3 eggs, 1/2 cup flour, 1/2 cup milk, 1 tablespoon sugar, pinch of nutmeg, 4 tablespoons butter

  1. Melt butter in a warmed up cast iron skillet or skillet pan.

  2. Whisk together ingredients and pour into skillet

  3. Bake in 400 degree F oven until golden brown, roughly 20 minutes

  4. pull from oven and serve hot with syrup, fruits or berries and a sift of powdered sugar

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the swedish pancake

Swedish pancake ingredients and process:

2 cups milk, 2 eggs, 1 cup flour, lemon zest, butter

  1. Whisk together ingredients

  2. melt butter in skillet

  3. over medium high heat, ladle batter thinly into pan, cook both sides until browned

  4. top with melted butter and syrup, blueberry compote or other fruit and berries

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blueberry buttermilk pancakes

buttermilk pancake ingredients and process

1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/2 tablespoon sugar, 1 egg, 1 1/2 cups buttermilk, 2 tablespoons melted butter

  1. Whisk together ingredients, including the melted butter, into a batter

  2. melt butter in a skillet or on a griddle

  3. laddle batter onto skillet to preferred size and top with blueberries

  4. when you see bubbles on the pancake it’s time to flip

  5. remove from heat when both sides are browned

  6. Top with melted butter and maple syrup