Breakfast

Swedish pancake

If you have the time to complain, then you definitely have the time to improve yourself 

meera

After a whole month of fasting, having a breakfast in the morning is almost out of my daily routine.

above that sipping morning gahwa ( Arabic coffee) scented with cardamom & cinnamon.

I love sniffing my coffee before taking my first sip.

Also checking out the fridge every morning for no reason, as if someone left a grand prize  for us while we were sleeping at night.

it gives me pleasure somehow in a mysterious way.

Well, it’s always joyful to start your day with food.

I always think about what am i going to have for breakfast the next morning.

During Ramadan I’ve bookmarked a lot of breakfast recipes from different cookbooks.

lalli,s Swedish pancake recipe from her cookbook “ where cooking begins” its hard to turn down a blender recipe especially when it’s for breakfast.

on busy days while testing recipes, I barely have the energy & the effort to cook, so cracking couple of eggs on hot oiled skillet is the best remedy.

In fact I’ve never have a problem having a breakfast for dinner.

Where cooking begins cookbook by Carla lalli music the food the food director of bon appetit magazine, will cast your kitchen fears a side.

Simplified recipes with a lot of informative tips and a lot of options when it comes to ingredients availability.

Her Swedish pancake recipe is almost like riding a roller coaster.

You don’t have to whisk the batter ingredients, the blender will do the work instead.

The recipe called for 12 inches pan but I only have 10 inches have and it worked really well for me.

The tricky part is the moment when you pour the batter on the pan and swirl it so fast to cover the bottom of the pan before it cooked, you will have a few uncovered small spots which is forgivable.

I would suggest to add vanilla if you want to serve it as a dessert, and maybe add some cumin or any of your favorite spice if you want to serve with eggs.

The pancake are really moist and tender..I’ve had them for dinner and the leftovers for my breakfast next morning, they were really tender just like I had them the night before.

The recipes is copied from her book I wrote down some notes and added grams metric

1 ½ cups (190g) all-purpose flour (spooned and leveled)

5 teaspoons (20g) of sugar

½ teaspoon kosher salt

2 ¼ cups ( 560 ml )whole milk, plus more if needed

6 large eggs

6 tablespoons (85 gram) (3 ounces) unsalted butter, melted, plus more, softened, for serving Vegetable shortening or ghee, for greasing

In a blender, combine flour, sugar, salt, milk, eggs, and 6 tablespoons melted butter. Puree until mixture is smooth and bubbles form on top, about 30 seconds ,scrap the sides of the mixer and blend again if needed. Let batter rest.

at least 15 minutes at room temperature for flour to hydrate, which makes for more

tender pancakes (or refrigerate in an airtight container for up to 1 day, I made the recipe after 30 minutes . After resting, whisk batter to combine; it should be the consistency of heavy cream think with milk if needed, ( the consistency was fine with me, therefore I didn’t think it with milk) Heat a 12-inch stainless steel skillet over medium heat ( I don’t have 12 inch skillet so I used 10 inches skillet).

Lightly coat with shortening. Add ⅓ cup batter and immediately ( don’t be intimidated by the sound of skillet hissing at you, be fearless) tilt skillet in all directions so that batter spreads evenly across skillet’s surface and into a round. ( you may not cover the whole skillet , trust me it’s not necessary) Cook until underside is golden brown, 2 to 3 minutes. Loosen edge of pancake with a heatproof spatula, then grasp the edge between your fingertips and flip onto second side.

Cook 1 minute more. Slide out of skillet and serve immediately. Repeat with remaining batter. (Grease skillet as needed.) There is no point in trying to keep these warm for any length of time. Every person should get to garnish their pancake upon receipt, with the toppings they like. If you’re not sure where to start, the Musics suggest a dusting of powdered sugar, a drizzle of maple syrup, and some lemon juice squeezed over.

 

adopted from lalli Carla music cookbook

where cooking begins

 

 

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