Swedish Mini Pancakes with cream and berries
I love making mini-pancakes by using a special pan that makes even dollar-sized pancakes at once, which is what we do at the cafe. When we first opened the cafe, we spent about thirty 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.
Swedish Mini Pancakes with cream and berries
Ingredients
For the batter:
- 3 eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ cup milk
- 3 tablespoons butter, melted
For cooking:
- Additional butter
For serving:
- Berries
- Whipped cream
Instructions
- Blend all batter ingredients together in a food processor or blender, or whisk 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 the 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 onto a plate to keep warm. Continue on with additional pancakes until the batter is gone. Serve with berries and whipped cream.
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.”Photography credit: Martin Lof © 2016 For online, a link to the book’s page on PenguinRandomHouse.com or an online retailer is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice).