First thing’s first (I’m the realest), I know you were probably expecting a Street Food Monday post! Fear not, my friend, for they will be back. But just until the end of the year, I’ve decided to go bonkers on the Holidays and give the Street Food a rest for now. I could have done holiday versions of Street Food, but cranberry sauce and Pho just don’t jell in my mind, ya dig?
The other exciting thing about this post, at least for me, is that I’ve recovered from the backlash over my Swedish Dream Cake (which turned out to be Danish) enough to share a new Swedish recipe on my blog. If this one also turns out to not be Swedish, let the record state that I apologised in advance. Also, please no-one tell me that people eat crepes/pancakes/thin batter sheets all over the world, because yes I am aware of that.
If you are in one of the parts of earth that does enjoy thin batter sheets, you may be asking yourself, ‘Why bother with this recipe? Surely it can’t be much different than any other?’. And you’re right. The differences are subtle. So subtle that unless you are a legit pancake/crepe enthusiast like myself, they probably won’t matter much to you.
But if you ARE an enthusiast, let me explain why you should get yourself to the kitchen for some Swedish Pancakes (especially with this bodacious sauce).
Why do I love you Swedish Pancakes? Let me count the ways:
- You are a super-easy batter. Just a bowl and a whisk is all you need.
- You are less delicate than a standard crepe, meaning you don’t constantly break when I try to flip you.
- You have a custardy, velvety texture, like the thinnest of thick pancakes, if that makes sense…
- You soak up the flavours of cranberry and buttery orange like a champ.
- You freeze and reheat beautifully.
- Marry me, Swedish Pancakes?
So those are all the reasons that you should bust this recipe out next time you want to make breakfast a little special. In Sweden they would probably serve these with Lingonberries, but since cranberries are the tartest berries I can get (and see above re: Holidays) I used those! The sauce is pretty much a simplified crepe suzette sauce with added cranberry, so you can imagine how awesome that is.
- 3 eggs
- pinch of salt
- ¾ cup (110g) plain flour
- 1 + ¼ cups (315ml) milk
- butter, to grease the pan
- 2 tbsp butter
- 3 tbsp brown sugar
- 1 + ½ cups cranberries
- Juice of 1 orange
- optional: 1 orange, peeled and sliced into segments or rounds
- To make the batter, beat the eggs with the salt in a large mixing bowl. Add the flour and whisk until there are no lumps. Gradually add in the milk, whisking until everything is smooth and combined. It should be the consistency of single cream (slightly thicker than milk).
- To cook the pancakes, heat an 8 inch cast iron skillet over a medium heat. Once the pan is hot, grease lightly with butter, and then ladle in just under ¼ cup of the batter. Immediately tilt and swirl the pan, so that the batter coats the base in a thin layer.
- Cook the pancake just until the surface looks dry and set, and then flip using a thin spatula or palette knife. The second side only needs a few seconds. Continue until all the batter is used, greasing the pan lightly every couple of pancakes.
- Once the pancakes are all cooked, cover them with foil to keep warm, while you make the sauce.
- Melt the butter and brown sugar in a small pan, and add in the cranberries. Cook for a few minutes, just until the cranberries release some of their juice, and then add in the orange juice and turn off the heat.
- Serve 2-3 pancakes per person with a healthy pour of the cranberry sauce, and some sliced, fresh orange.