A while back my bride found a 7 spot cast iron Plett pan/skillet for use in making Swedish style pancakes. On the internet I borrowed an "original" Swedish recipe and gave it a try. I substituted half the required milk for buttermilk, but, other than that I stuck with the original recipe...(folks here like the almost sourdough taste the buttermilk provides). On this first effort I lacked the skill set to make them as crepe like thin as the Swedes prefer... but, the important thing, the teenager says "good". Will try "thinner" next pass. The internet author says they can be frozen for later use... so, I doubled the recipe and made an industrial strength batch. Served with maple syrup and homemade jalapeno jelly. :glutton::tasty:
Charles
http://imgur.com/nv6OnAe
http://imgur.com/gdISguA
Recipe... http://www.food.com/recipe/traditional-swedish-pancakes-97291
Charles
http://imgur.com/nv6OnAe
http://imgur.com/gdISguA
Recipe... http://www.food.com/recipe/traditional-swedish-pancakes-97291
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