I don’t do all the cooking in my house. When it comes to breakfast, especially pancakes, I leave that to my husband Ken. My favorite are Swedish Pancakes with Lingonberries. I don’t own a Swedish pancake pan and we used to pour the batter in 2 to 3 inch circles (more like odd shapes because they never came out round) on the griddle, but that took a long time. These do come out well if you have pancake molds and make them for the kids. I have circus molds and dinosaur molds, even a Mickey Mouse and heart mold. Grease them well and lift the mold just before flipping to cook on the other side. Also, I get my Lingonberries at Ikea, but you can find smaller jars at the grocery store.
While Ken is always hungry when he wakes up, I can wait a while for my breakfast. So, in my quest to have these wonderful little crêpe-like pancakes more often I needed to find a better, i.e. faster, way to get them cooked. One morning as I drank my coffee (this is when I do my best thinking) I decided that if you just used a crêpe pan and make them the crêpe size instead of the little circles they would taste just as good and be cooked faster.
So, this was my breakfast on Christmas Eve Morning, prepared lovingly by my husband Ken. This makes a great romantic breakfast in bed. Serve it up to your sweetheart for Valentine’s Day. The original recipe came from Emeril Lagasse.
Preheat a Crêpe pan or Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.
In a large bowl, combine the flour, sugar, and salt.
Beat the egg and milk in a small bowl. Add the milk mixture to the dry ingredients. Stir to make a thin batter, being careful not to overmix.
When adding the milk mixture, add about half the mixture to make a thick batter. Using a wisk, stir to incorporate all the dry ingredients. Then add the remaining milk mixture and incorporate. This technique produces a smooth batter with less air bubbles.
Fold in the melted butter.
Directions for Crepe Pan: Lightly grease the pan with oil before your first crêpe. There is enough butter in the batter to keep the pan greased as you continue. Pour about 1/3 cup of the batter into the pan and swirl it around the bottom to form an even pancake. Cook each pancake about 1 minute on each side, until lightly browned.
Directions for Swedish Pancake Pan: Lightly grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute.
As you go, gently stir the batter as there is a tendency for the butter to separate out of the mix.
Move each cooked pancake to a warm tray in the oven, 200 degrees F, while you cook the remaining pancakes.
When all pancakes are cooked serve hot with sour cream or lingonberry jam. Sprinkle lightly with powdered sugar.
Yield: 3 servings
Source: Emeril Lagasse