Food & Drink
Swe-Dishes: Malibu Farm’s Mini Pancakes With Cream And Berries
There are two camps when it comes to breakfast food… well, maybe three: sweet breakfast, savory breakfast and our personal favorite, both.
Today, Helene Henderson of Malibu Farm brings us a recipe from the sweet breakfast camp: her take on Swedish pancakes.
While Swedes traditionally serve their pancakes alongside lingonberry jam, Henderson’s recipe can be used with whatever berries are in season. If you do want to go the traditional route but don’t have any lingonberry jam on hand, there are a number of online retailers on Amazon, though we are partial to the folks at Al Johnson’s (they have GOATS on the roof!).
A note from Helene: I love making mini pancakes by using a special pan that makes seven dollar-sized pancakes at once, which is what we do at the café. When we first opened the café, we spent about 30 minutes a day making pancakes, and then we increased the time to one hour. Now, one person makes Swedish pancakes about fourteen hours a week – and we still sell out some days.
These pancakes freeze really well. For my family for Christmas Eve, I always make and freeze them ahead of time, so all we have to do in the morning is reheat and serve.
For batter
- 3 eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ cups milk
- 3 tablespoons butter, melted, plus additional butter for cooking
For serving
- Berries
- Whipped cream
Instructions
Blend all the batter ingredients together in a food processor or blender or whisk them together in a large bowl. Then heat a mini-pancake skillet if you have one (otherwise use a cast-iron skillet or a nonstick pan), and brush with butter.
Pour a very thin layer of batter into the pan, and then lift and tilt the pan so that the batter covers most of the surface. The thinner the pancake, the better. When the edges begin to brown (in about 30 seconds), flip the pancake to cook the other side. Once done, remove the pancake, and slide it onto a plate to keep warm. Continue on with additional pancakes until the batter is gone.
Serve with berries and whipped cream.
Makes 4 servings.
