Swedish Pancakes

A great after school snack. The kids are always hungry when they reached home, it is way after lunch time and not quite dinner time yet, so I have to constantly think of a light snack until its time for dinner. This is supposed to be small round pancakes, but I only have a small round saucepan and it would take "forever" to finish off the batter. So I make them bigger, and roll them up like a crepe. Fantastic, finish it in no time at all! Just in time when they reached home, still warm, drizzle with honey, they love it!

The batter is easy and quick to put together, but the batter is quite thin, not like other pancakes which has a thicker consistency. This produces a soft and light pancake which is absolutely delicious with honey, there is no sugar in the batter itself, so the pairing with honey is perfect.

Swedish Pancake
(adapted from "The Cake Bible" by Rose Levy Beranbaum)
Ingredients :
room temperature :
4 large eggs
1/2 cup (116 gm) heavy cream
1 cup + 2 tbsp (145 gm) cake flour OR 1 cup (measured by dip and sweep method) 145gm all-purpose flour
1-1/2 cups (363 gm) milk
3 tbsp (43 gm)unsalted butter, melted
1/2 tsp salt
1/2 tsp grated lemon zest
2 tbsp (25 gm) clarified butter **

Method :
In large bowl beat the eggs and cream. Add the flour and beat until smooth. Beat in the remaining ingredients. The batter is quite thin.

Pour 2-1/2 inch rounds of batter (1 tbsp) onto a hot griddle, lightly greased with clarified butter between each batch. Cook over medium-high heat 1-1/2 minutes or until golden brown. Turn and cook the other side for 30 seconds or until lightly brown. The pancake will be 1/8 inch thick.

Remove the pancakes to warm plates and keep warm in a low oven while cooking the remaining batter. Makes 4 dozen pancakes.

** If you do not have clarified butter on hand, you will need to clarify 3 tbsps (43 gm) unsalted butter. In a heavy saucepan melt the butter over medium heat, partially covered to prevent splattering. When it looks clear, cook, uncovered, watching carefully until the solids drop and begin to brown. Pour immediately through a fine strainer or a strainer lined with cheesecloth.

(my notes : I skipped the clarified butter! Too lazy!)