Pancake recipe

So this is a nerd blog.
Who says you can't be nerdy about cooking and baking!?

I always liked food. Especially ethnic food that is new to me. But I never really though about traditional food from my home country as "ethnic food". But of course it would be to people from someplace else. So here I share my recipe for traditional Swedish pancakes.

It is a bit of a tradition to have pancakes every Thursday in Sweden, but that tradition haven't really lasted in my home.

Pancakes with whipped cream and strawberry jam

So this is my pancake recipe. I use the same batter for oven baked as well as pan baked, although most people tend to have slightly more flour in the oven baked version.
The best thing about my recipe is that it's really easy to make and to remember!

The main difference between a crepe and a pancake seem to be that pancake batter doesn't contain any sugar (some people do put sugar in, but that's note the base recipe). Also crepes should really never be more than paper thin, whereas pancakes can be as thick as two, or even three sheets of paper (although the thicker you make it the more likely it is to taste bad and be slightly raw inside).

Batter 

Decide how many servings you want.
One egg for each serving.
As many pinches of salt as eggs.
As many dl of flour as eggs.
Twice as much milk as flour.
(Really easy to remember, right?)

In other words, if you decide on three servings:
3 Eggs
3 dl flour
6 dl milk
3 pinches of salt

This is how I do it:
Crack the eggs into a bowl. Add salt. Add the flour (I always add all the flour before the milk, so I don't have to wash the measuring cup). Add Half the milk (i.e. as much milk as flour). Whisk until there are no clumps. Then add the rest of the milk and whisk again.

Pan baked pancakes

Heat a frying pan on high medium heat. Put some butter or margarine in the pan (or oil, or whatever you prefer... or nothing if you have a non-stick pan).

Add enough batter to coat the pan in a leaf-thin layer.

It should take somewhere around a minute on each side, depending on how thick you make the pancakes.

Add butter to the pan whenever needed.

The traditional way to eat them is with whipped cream and some sort of jam (like strawberry or raspberry).

I'm usually not that extravagant, so I just put a little bit of sugar on them.

If you want to make blood-pancakes, just substitute some of the milk for blood.

(personally I haven't tasted this kind, because my mother had a bad experienced in school when she was forced to make them (and eat them) against her will during a domestic science class, so she never made them.)

Obviously these pancakes are more savory so you wouldn't eat them with cream or sugar or something like that.

Blood pancake with lingonberries

(If you get leftover pancakes you can make another dinner out of them by filling it with meat and vegetables (or whatever you like), roll them up, top with cheese and gratinate in the oven.)

Oven baked pancakes

Make the same batter, but pour it into a roasting pan. (after buttering the pan of course).

Unlike the ones made in a frying pan, these should be rather thick. Probably around 1 cm.

Bake in the oven about 225°C for 20-30 minutes.
If it hasn't risen it probably needs more time in the oven (it will sink again once it cools off).

The nice thing is that it can be eaten as dinner or dessert depending on what you top it with.
Sweet jams or ice cream is a great topping for dessert. Bacon or butter is great for dinner (I like to just put a lump of butter on the still warm pancake).

It is also quite popular to add pieces of pork to this kind of pancake.
In that case let the pork roast a little bit by itself, and then pour the batter over and bake as usual.
This kind is of course savory, and not a dessert.

Oven baked pancake filled with pork and topped with lingonberries