Ole's Swedish Hot Cakes Recipe - Cooking Index
Ole's Swedish Hot Cakes Recipe - Cooking Index
| 3/4 cup | 148g / 5.2oz | Butter - (1 1/2 sticks) |
| 1 cup | 62g / 2.2oz | Flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/2 cups | 355ml | Milk |
| 1/2 cup | 118ml | Half-and-half |
| Grated zest of 1 orange | ||
| 3 | Eggs - separated |
Melt the butter and let it cool slightly.
Meanwhile, stir together the flour, baking powder, sugar and salt in a mixing bowl. Whisk in the milk, half-and-half and zest. The mixture will be very liquid; don't worry.
Whisk in the egg yolks (this will thicken the batter slightly). In a separate bowl, beat the egg whites until soft peaks form and stir them gently into the batter. (You don't need to fold them; the batter is not that delicate.) This will thicken it to about the consistency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made ahead to this point and refrigerated, tightly covered, overnight.)
Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour one-half cup of the batter in the center, forming as much of a circle as you can (using a ladle or measuring cup with a lip makes this easier).
Cook until the bottom of the pancake has lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, 2 more minutes. Remove from the pan and keep warm in the oven.
Serve 2 pancakes per person. Serve with maple syrup, homemade berry jam, or a big spoonful of strawberry sauce in the center. To really gild the lily, you can top that with a spoonful of whipped cream.
This recipe yields 4 servings.
Each serving: 575 calories; 708 mg. sodium; 318 mg. cholesterol; 44 grams fat; 26 grams saturated fat; 32 grams carbohydrates; 14 grams protein; 0.95 gram fiber.
Source:
The Los Angeles Times, 02-19-2003
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