Sunday, June 1, 2008
Swedish Pancakes with Blackberry Compote
We went to a local restaurant several weeks ago, Davidson's, and I ordered Swedish Pancakes with Currant Butter. It was incredible, and I wanted to try to make them at home. Instead of Currant Butter I made a nice Blackberry compote. It was excellent and will be a new addition to our weekend breakfast indulgence.
1/2 Cup Flour
2 Tbs Sugar
1 Cup Milk
1 Tbs butter (melted)
1/4 tsp salt
This Recipe makes about 3-4 of the 10" pancakes or two servings
Use a "10-12" round non-stick skillet or frying pan.
First lightly beat the egg in a medium sized bowl, then add sugar, milk, salt and flour, mix well, melt the butter in the frying pan (or skillet) then while stiring the mixture add melted butter to it, continue mixing until there are no lumps, don't forget to scrape the sides of the bowl.
Once the batter is well mixed, then over medium heat pour just enough batter in the pan to cover the bottom of the pan, cook until the top of it is "dry" then flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'. Get the spatula underneath the pancake and make sure that all around the pancake is loose first, then quickly flip it.
After the flip, shake the pan a bit to get the pancake flat
Cook each one for about 30 seconds only after the flip.
Slide the finished pancake out onto a dinner plate. I rolled them up 2-3 at a time and topped with the compote and powdered sugar.
**the Fruit Compote is really easy, I used 3/4 cup of blackberries, with about 5 tsp of water added to a small saucepan. Let cook at medium temp for a bit, then add 2 tsp of fresh lemon juice, 2 tsp of honey and 2 equal. I also added a dash of fresh cracked pepper. It takes about 20 minutes to cook the berries. I then mixed 1/2 tsp arrowroot with water and added that. Stir until it thickens.
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