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I love both vegetables and pancakes. So this is the perfect Swedish dish for me especially in the winter. In my video I prepared a typical version with shredded potatoes. These Swedish pancakes are great when it is both thin and crispy around the edges. Also you are better off using the potatoes available in the winter and not the new summer potatoes. The winter potatoes have enough starch to keep the pancakes together.
For fun I like adding other vegetables sometimes too. So, in my video I made another version with shredded potatoes and shredded carrots. However, if desired other vegetables could be added such as diced onions and it would taste fabulous too.
Ingredients
2 large potatoes (raw
& firm)
1/4 cup flour
1/4 teaspoon baking
powder
1/2 tsp salt and a little pepper
approx. 1 tblsp milk
2 eggs
oil or butter for frying
Optional add shredded
carrot or diced white onions
Serve with lingonberry jam
or bacon
Instruction
Peel, rinse and grate the raw potatoes into a
bowl, Be sure to peel and grate when you are ready to prepare the pancakes, Otherwise if you prepare the potatoes too early the potatoes will discolor.
Whisk together eggs and 1 tblsp. milk and add
it to the potatoes.
Add flour, baking powder, salt, pepper.
Add shredded carrot to the batter if desired.
Heat a large frying pan. When oil/butter
is hot, pour large spoonfuls of batter onto the pan and cook until golden on
the bottom. Do not spread the batter too thickly on the pan. The idea is to make thin and crispy pancakes.
Flip pancake over and cook until golden on the other side.
Serve with lingonberry jam. This is typically served with fried salted pork. If you can not get fried salted pork, thick slices of bacon tastes great too.
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This Finnish Pancake is so easy to make and so good! The nice thing is you don't have to spend time flipping pancakes on a pan. This is a pancake cooked in the oven and does not require too many ingredients. A perfect dish to make in the oven during the cold winters too. These delicious pancakes tastes like a combination of a pancake and custard.
Preheat the oven to 400. Place the butter in a 9×13 and put into the oven
to melt and become slightly bubbly.
Whisk
together the 4 eggs.
Add
the flour, milk, salt, and sugar. Blend together until batter is thin.
Pull
the pan out of the oven with the melted and slightly bubbly butter.
Pour
the batter on top of the melted butter.
Cook
for approx. 40 minutes. When it is done, it will be golden brown around
the edges and bubble up over the sides.
Serve
the pancake with fresh fruit on top, whipped cream, syrup, or jam.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to
our YouTube Channel Scandinavian Today. Our channel has videos including
Our Scandinavian recipes including Danish,
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A delicious sauce to serve
with gravlax and other kinds of fish.
Mustard Dill Sauce:
Ingredients:
1/4 cup Dijon mustard
1 teaspoon ground dry
mustard
2 tablespoons brown sugar
2 tablespoons white wine
vinegar
1/2 cup olive oil
3-4 tablespoons chopped
fresh dill
salt and pepper optional
Instructions:
Combine both mustard's,
brown sugar, and vinegar in a small bowl. Slowly whisk in the olive oil.The sauce may be prepared up to this point 1 day in advance
and kept covered and chilled. Just before serving stir in the
chopped dill.
Yield: 3/4 cup
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to
our YouTube Channel Scandinavian Today. Our channel has videos including
Our Scandinavian recipes including Danish,
Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages,
Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's
get cooking Scandinavian foods!
