I love food. I really love some of the Swedish food like the meatballs, pyttipanna, and of course pancakes. So I’ve been trying to cook lately. Even got myself a cookbook before I left the US. My cooking skills are less than stellar but I make do. I haven’t gone to bed hungry once yet which is always a plus. In an attempt to get in touch with my Swedish side a few days ago I decided to try to make Swedish pancakes.
Swedish pancakes are very thing, kind of crepeish if you will. They are also delicious and served with jam and usually cream. I didn’t have any cream but I had plenty of jam. I also had the pancake mix (I’m not quite ready for making them from scratch, but if you are check out a recipe), butter, water, and a frying pan. I even tried to be fancy and add some vanilla sugar. I was set.
I was wrong. There is apparently some skill involved in getting the pancakes to look Swedish. With a sort of mottled browning look. Well I set about with a medium heat for the first pancake and a whole lot of butter in the pan. I was hungry though, and when I get hungry I get impatient. So I started flipping. Apparently a bit early and what I ended up with was a pancake that was drowning in butter and falling apart. So I decided that a higher heat would speed the process and keep the pancake from falling apart when I flipped it.
I was right. Sort of. The pancake cooked very quickly, unfortunately I couldn’t get the mottled look on one side. When I flipped it, by moving it around on the frying pan I got the mottled look, which was a moral victory for me. Well the problem with a higher heat was that t cooked the outside of the pancake pretty quickly. In fact so quickly that it tricked me into thinking the pancake was done. Now as I said, Swedish pancakes tend to be very thin but they still need to cook all the way through. Mine didn’t. And now I’ve decided that next time I cook them I need to eat something before I start so that my stomach isn’t governing my cooking skills.