Monday, June 21, 2010
This is probably an oxymoron - but I would call this a FAT Swedish Pancake (is that even possible?¡) While Swedish pancakes are thin, tender, and crepe-like - these are FAT, tender, and like crepes on steroids. This scaled down recipe is just enough for two (or one very hungry person).
When I saw this recipe on favfamilyrecipes.com - I was really interested in comparing the texture of this pancake with my standard buttermilk pancake.
The buttermilk pancake (recipe is HERE) is like a sponge, soaking up a hefty amount of syrup and butter and melting in your mouth. My kids always loved that trait - a tool for more of the sweet stuff.
This pancake however, lets you take your time savoring it. It doesn’t melt in a puddle of syrup. It maintains it’s shape and texture, and has a distinct flavor. It isn’t the flavor of sourdough (which is what I expected with the addition of yogurt). It isn’t too “eggy” either. I can’t describe it - you’ll have to be your own judge.
The original recipe (which I’ve included at the very bottom of the post) makes three times as much, and I have scaled it down to serve one or two people. You really owe it to yourself to try it with the Thick & Creamy Maple Syrup (which is found HERE) that has just a hint of maple flavoring.
We had this on Father’s Day morning, and my ‘future-father’ son thought his Dad would have LOVED these.
For this smaller-size recipe, and a photo tutorial - go to: