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| | Pinto's Swedish Pancake Recipe.Pinto just loves Swedish Pancakes. He's the official Swedish Pancakes dachshund. But he is very particular about how his Swedish Pancakes are made, so he developed his own recipe. These pancakes are small in diameter (perfect for a little doggie mouth) and they are a bit lighter and fluffier than some of the heavier "blanket" or crepe-style Swedish Pancakes. Pinto prefers his Swedish Pancakes with maple syrup, but they're good with real Lingonberry if you can find some. Well, here it is...Pinto's own Swedish Pancake recipe.
Lighter-Than-Air Swedish Pancakes by PintoIngredients: 4 large eggs, separated 1 ¼ cups all-porpoise flour 4 tablespoons sugar ½ teaspoon salt 1 cup whole milk (if you have skim, add 1 tbsp extra sour cream below) 1 teaspoon real vanilla (if you're the kind of person who uses fake, just close this web page and go eat at McDonalds) ¼ teaspoon almond extract 4 tablespoons sour cream Butter to melt on the griddle
You'll need: Hot griddle Good quality mixer
Preparation: In a good mixer (Kitchen Aid) using wire whip attachment, beat the egg whites dry, virtually into a light meringue. Note that in order to do this properly, you need to have not even a speck of grease in the bowl or on the whip, so first wash them with lots of sudsy detergent in very hot water. Remove egg whites (now in a fluffy ball) from bowl, and set aside in separate metal bowl. Into the mixer bowl now add the egg yolks and beat 'em on high until thick and lighter in color. While doing so, in a separate bowl, sift together the flour, salt and sugar. Now, while the mixer is whipping away on those egg yolks add alternately milk and the flour/sugar/salt mixture. Then add the sour cream. Then add the real vanilla and the almond extract. Let it all beat together for 30 seconds. Stop the mixer and scrape the bowl with a spatula to be sure all the bits of flour that are tossed up high on the sides (and buried on the bottom) of the bowl are mixed in. Then beat it all another 30 seconds. Now add the ball of whipped egg whites back in. You have two options on how to do this: - You can do this by folding it in (if you know how to properly fold), and you'll have the lightest, fluffiest outcome.
- The easy way: Just set the mixer on slow, and add the egg whites to it, letting it mix on slow for about 30 seconds until mixed in. (You still get fairly fluffy pancakes). The mix should be bubbly and frothy.
Cooking: The griddle should be heated until water just dances on it. Melt a pat of butter on it. Don't overdo it – it ain't "Lake Mantequilla," it's just a greased griddle. If your butter turns brown or smokes instantly, your griddle's perhaps a tad too hot. OK, now make 'em. Take a big tablespoon or small serving spoon (holding about 1.5-to-2 actual tablespoons in volume), and make small pancakes – they'll be about 4" in diameter at most. They will cook very QUICKLY on that hot griddle, so watch for some bubbling on the pancake. If the griddle is hot enough, your pancakes will be done on the first side when you first see bubbles. You'll flip 'em with a flat spatula, and you should see a done side that's well marbled with yellow and light-brown color. That's a perfect Swede. Now the second side will take even less time to cook than the first, and the pancake will rise ever-so-slightly as it's nearing done. (We're talking about 30 seconds, perhaps.)
Serving: Serve the pancakes with ONE of two things, and nothing else: - Real Maple Syrup from Vermont. (Not some crap with Aunt Moriah on the bottle.)
- Real Swedish Lingonberries. Felix is a nice brand. (Cranberries don't work…try not to screw this part up, will ya? Ya made it this far.)
Do not add more butter – they're already fulla sour cream and cooked in butter. They're well greased and not the least bit dry. Enjoy your Swedes. Oh, and send $10 to Mr. Pinto Dog, 102 Barkingham Meadow, Miami, Florida.
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