I’m sure I’m not the only one that has hurdles in life, that never been conquered.
My biggest ones have been making pancakes and omelets. That is me … an Executive Chef not able to make something so simple as an omelet or pancakes, tell me about it. Glad I had great chefs that knows how to do them and do them excellent. On the other hand am I close to world champion on soufflés.
Through the years as a chef New Year’s Eve has meant work and more work …. So if I had New Year off – 90% of those I have spent with somebody I really like; myself. So sick of cooking and guests when it comes to the end of the year, being alone is just heavenly.
I leave New Year’s Eve up to the armatures.
For the last 25 years I have always started my New Year, after the fireworks … with a big bowl of high quality ice cream and for my first breakfast on the New Year I have served myself Egg Benedictine with wilted fresh spinach together some nicely chilled champagne, but not free.
So I have been buying pancakes either fresh or frozen through all those years …. I know, so sad, so sad. Returning to Sweden I found an outstanding product, frozen brunch pancakes – I was saved. But nothing good last forever as we all know. Now they are not being produces anymore … and now the New Year is on my doorstep. Big time panic, because I need my pancakes.
I had to take the bull by horn and look for a recipe …. and start doing some serious training. Found a recipe with one of our big dairy companies, ARLA – all ingredients at home and so I just went with it.
And they came out perfectly. I couldn’t believe it … from the first one, happy as a puppy.
My first breakfast of 2014 is saved.
Of course I want to share the recipe with you. I used something called “filmjölk” for the recipe. Filmjölk is something we Swedes eats tons of for breakfast or as a snack during the day. Very good for our digestion. I will explain filmjölk better another day. Maybe under 2014 A-Z challenge.
American-Swedish Brunch Pancakes, 8-10 pc
250ml (1,05 cup) plain flour
10ml (2tsp) baking powder
30ml (2tbls) sugar,
2,5ml (1/2tsp) salt
250ml (1.05 cup) curdled milk (swedish; filmjölk) – plain natural thick yoghurt will work (not Greek style)
I also melted some butter into rapeseed oil over very low heat – excellent from frying pancakes in – they get perfectly golden.
1. Mix all the dry ingredients together
2. Whisk the egg and whisk in the “filmjölk” – after that mix the dry and wet ingredients together. I used a hand mixer, first on low speed and finish off on the highest to get the mixture as smooth as possible. I let the mixture rest in ambient temperature for about 30 min.
3. After that let’s make pancakes on medium heat. When it starts to form bubbles on the top, it’s time to turn the pancake.
I’m sure that every American knows how to make pancakes …. and I have eaten 1000’s in total over there, but I must say that this is the best I had so far, at least what I can remember. *smile
Hello 2014 – just bring on the omelet! Nothing can stop me now!!!!!!!!!!!
“If you find a path with no obstacles,
it probably doesn’t lead anywhere.”
Frank A. Clark
Photos provided and thanks to;
Ingredients photo page; bbc.uk/icakurieren.se/svd.se/arla.se/phunuonline.com.vn
The rest mine.