Pancakes just make me a happy person. I have always loved breakfast foods and this is one of my favorites.
Pretty easy to make and a more elegant look than your every day pancake. They are thin and have a wonderful creamy texture. We have served them with fresh fruit and whipped cream, a fruit compote or pancake syrup of any flavor.
Swedish Pancakes
5 Eggs – Seperated
1 1/3 cup Milk
1/3 cup Heavy Cream
1 Cup Flour
1 T Sugar
1/2 tsp Salt
1/4 cup Butter, melted
Whisk egg whites until light and fluffy, add egg yolks and whisk again. (I use whisk attachment of my hand mixture) Add the milk and cream and whisk well.
In a small bowl, combine dry ingredients and blend. When well blended add to the egg ad milk mixture. Whisk together well. Whisk in the melted butter and continue whisking until smooth. Let rest for 10 minutes. (This allows you to heat up your skillet and make anything else you are having with your pancakes.)
Preheat a medium size skillet (mine is a 10 inch Stainless Steel).
When your skillet is hot, spray well with cooking spray. Pour in enough batter to make a thin layer. You may have to tip the skillet to coat the bottom. Cook over medium low heat until the edges start to brown. Flip the pancake and cook for about 30 seconds more. Repeat – Spraying before you make each pancake. Serve with your choice of toppings.
For Easter we made them with a wonderful Banana Compote. Another fast and easy to make addition.
Banana Compote
2 Oranges
1/2 cup Maple Syrup
1/4 cup Brown Sugar
2 Bananas – sliced thin
Juice your oranges into a small saucepan. Heat to boiling, and boil for 5 minutes. Add the sugar and maple syrup and boil for another 5 minutes. Remove from heat and add the banana slices. Keep warm – servre.