Monday, November 21, 2011

Pumpkin Swedish Pancakes

Sometimes, just sometimes, a recipe is so delicious that it doesn't need an expertly shot photo to prove its worth. I didn't whip out my light box, teeter on the edge of my bar stools or clear off the candles on my window ledge to bring you the perfect shot. Heck, I didn't even have my darling D7000 (seriously, I take better care of that camera than I do myself) within a 5 mile radius.  Instead I was equipped only with my iPhone (and not even the new fangled 4S at that), a sunny Sunday morning and a delicious well-past-noon brunch. You know what? I'm ok with that. Sure, these pictures won't make it onto Tastespotting but you would be a fool not to make these.

While the Swedes aren't known for putting pumpkin on their plates, I say these Swedish pancakes are still authentic as they were made by a halfsies Swedish boy. I actually think that means these pancakes are  perfect, as they are half Swedish half… not. He adjusted the traditional Swedish pancake recipe by adding in one more egg, omitting the butter, adding agave, mixing up the spices and obviously adding about half a can of pumpkin.  The only issue he had is that some of the pancakes tore a little too easily as the moisture content was bumped up. He theorized that throwing in some vital wheat gluten next time might help but I'm asking you, dear readers, do you have any suggestions?

I personally am excited to try these out again and maybe use different purees in place of the pumpkin. They may or may not work but to anyone who knows me, breakfast food is my favorite meal genre and I'm pretty much up to eating or trying anything that is thrown into said category. 

Bonus to this post: a sneak peak into how I blog. Under the coves, the presence of pants is questionable, big cup of joe at my side, All Songs Considered podcast playing and handwritten recipe propped up. Sure, it's not fancy but as it is rainy and cloudy right now, it's pretty much the perfect place to be.

Pumpkin Swedish Pancakes
Invented by Andy
  • ~⅓-½ can pumpkin puree
  • 4 eggs
  • dash of: cinnamon, all spice, ground cloves, nutmeg 
  • ¼ teaspoon salt
  • 1 cup soy milk
  • 1 tablespoon vinegar
  • 1 tablespoon agave nectar
  • ⅓ cup whole wheat flour
  • ⅓ cup all-purpose flour
  • Goat butter (to fry in)

  1. Whisk together all ingredients, except butter, until the batter is smooth and no lumps remain.
  2. Heat cast iron skillet and melt butter. Add one scoop of batter and cook on one side until lightly browned.  Flip and continue cooking on the other side.
  3. Serve warm with a cup of coffee and some pure (Grade B people, please) maple syrup.


(Red) Ed said...

Wow - those look so autumnly delicious that I can't wait to make them.

This guy would have been proud:


(Red) Ed said...

Mmmm ... those look so autumnly delicious that I can't wait to make them!

This guy would have been proud of you:

Hopefully they didn't end up on the ceiling like his pancakes :-)


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