Having a baby really got me thinking about what Christmas traditions I want to keep in my family. Last year we started a new one: having a Christmas brunch at our home with a simple meal of pannekakor, or Scandinavian pancakes.
I grew up eating Swedish pancakes, but it was always at restaurants or at the Norse Home, where my Grandma Agny lived for a while, so didn’t grow up with a family recipe. Last year my husband and I made a batch based on a New York Times recipe, and while they were tasty, they weren’t what I had in mind. So when I found a recipe for Norwegian pancakes (I’m not sure what makes them Norwegian or Swedish–if you do, please let me kknow) in Andreas Viestad’s Kitchen of Light, I was excited to try it out.
We enjoyed the recipe this past weekend, and I’m happy to announce that I think we have a winner. These pancakes are exactly what I would expect them to be: perfectly dense yet light, hearty yet delicate. Served with sweet-tart lingonberry preserves to balance out the richness of the buttery pancakes, this is just the recipe for a relaxed holiday morning.
What are your Christmas morning traditions?
Adapted from Kitchen of Light
2/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1 1/2 cups whole milk
1 tablespoon sugar
3 tablespoons unsalted butter, melted (plus more for cooking and serving)
Lingonberry preserves for serving
Stir flour and salt together in a medium bowl. In a separate bowl, whisk together eggs, milk, and sugar to break up the eggs a bit and combine the ingredients. Add the milk mixture to the dry ingredients and stir with a fork or whisk until the batter is light and smooth with no lumps. Add the butter, stirring to incorporate, and then let the batter rest for 30 minutes while you prepare the pan and set the table.
Preheat a cast-iron pan over medium heat. Swirl a little butter in the pan to help avoid sticking, and then when you’re ready to start cooking, pour 1/3 cup of the batter into the pan, lifting it and swirling it around so the batter evenly covers the bottom. As the pancake cooks, you’ll notice the top begin to set, starting with the center and working out. When the whole thing is set and it becomes easy to lift up the sides, flip the pancake–it should have a nice, spotted brown color–and cook the other side for a couple of minutes. Remove to a plate and keep warm while you repeat the process with the remaining batter, stacking the pancakes on the plate as you go.
When ready to serve, roll the pancakes and top with lingonberry preserves. Serve with additional lingonberry preserves in a small bowl and softened butter so guests can customize their pancakes to their tastes.
Update: Thanks to those of you who given your insight into the differences between the types of pancakes. The Transplanted Baker also offers great information if anyone is interested!