Swedish Pancakes with Cranberry & Orange Butter Sauce
Swedish Pancakes, thin, simple and velvety with a buttery cranberry and orange sauce.
Author: Sarah Coates
Serves: 12x8inch pancakes
Ingredients
For the pancakes:
3 eggs
pinch of salt
¾ cup (110g) plain flour
1 + ¼ cups (315ml) milk
butter, to grease the pan
For the cranberry orange butter sauce:
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
Instructions
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.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/11/swedish-pancakes-with-cranberry-orange-butter-sauce.html