restaurant across from the hotel where I stayed in San Francisco. According to the reviews, their signature dish is their Swedish Pancakes. My blogger friend, Monica, and I eagerly ordered a plate of the pancakes.
I was surprised to see them arrive like dollar pancakes-- only flatter. They were good, but they just didn't pack that "wow" factor that I experienced in Lake Tahoe. I've done a bit of internet research, to find out which version of Swedish pancakes are most authentic, and I'm still not sure. I've learned that a Swedish Plett pan is used to make the round versions, which I don't own and I don't plan to invest in one (my gadget shelve are overflowing, as it is).
Cook's Country Magazine had a recipe for Swedish Pancakes, that resembled the IHOP version. My mouth watered, at the mere memory of the crepe version of these pancakes. I wanted to make them that very day, except I didn't have three of the key ingredients-- club soda, Wondra instant flour and lingonberry jam. After bookmarking the recipe, a few months passed before I spotted lingonberry jam at my local Cost Plus World Market.
lingonberries jam before. They remind me, a bit of cranberry relish. The berries are a beautiful red color, and the jam is a perfect balance of tart and sweet. The batter for the pancakes was actually quite simple to do:
I used two pans to make the crepes all at once. Cook's Country uses a non-stick 9" pan. I also used a French crepe pan-- I wanted to compare which pan worked best. I had my "work station" close to the stove and the oven preheated on WARM.
Using a 1/3 cup measurer, add the batter to the center of the pan and then tilt it so the batter spreads evenly. I use a silicone spatula to loosen the edges. Once the crepe has browned on the bottom, grab it and flip it over.
NOTE: This batter is so delicate, that it was more of a challenge to work with. I couldn't flip these by tossing the pan.
I didn't bother covering the pancakes with foil, and they stayed quite warm in the oven.
On a whim, I decided to take a stick of softened butter and then I added about 4 Tablespoons of jam...
It was time to serve these delicate pancakes, but I wanted to take the first taste...
Photographing these proved to be a challenge-- I didn't want to eat cold pancakes, and I was really hungry! I had to work fast, so the photos are up to my personal standards of plating and lighting.
The lingonberry butter has melted...
I eagerly take my first bite...
TASTING NOTE: The crepe was delicate, almost velvety in my mouth. I had notes of custard, butter, tart and sweet red berries. Fond memories of Lake Tahoe came flooding back, with the first swallow. Cook's Country did it! There are moments when worries about fat grams need to be set aside. This is one of them. I fully admit that I ate six of these, and I enjoyed every single bite. Both my husband and son really enjoyed these. The club soda really does the trick, giving these pancakes a "lift". Will I make these again? You bet! MAKE AHEAD Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.
Now that I have leftover lingonberry jam, I'm on the search of a good Swedish Meatball recipe. Lingonberry jam is a unexpected and delightful condiment to this comfort food. Swedish meatballs in June? Yes, if you live on my part of the Central Coast of California, you are experiencing overcast skies, cooler temps and even unexpected rain. Me thinks my grilling season is going to be delayed until at least July!