Ole's Swedish hot cakes
Ole's Swedish hot cakes
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 4
3/4 cup (1 1/2 sticks) butter 1 cup flour 1 teaspoon baking powder 1 teaspoon sugar 1/4 teaspoon salt 1 1/2 cups milk 1/2 cup half-and-half Grated zest of 1 orange 3 eggs, separated

Step 1 Melt the butter and let it cool slightly.

Step 2 Meanwhile, stir together the flour, baking powder, sugar and salt in a mixing bowl. Whisk in the milk, half-and-half and zest. The mixture will be very liquid; don't worry.

Step 3Whisk in the egg yolks (this will thicken the batter slightly). In a separate bowl, beat the egg whites until soft peaks form and stir them gently into the batter. (You don't need to fold them; the batter is not that delicate.) This will thicken it to about the consistency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made ahead to this point and refrigerated, tightly covered, overnight.)

Step 4Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour one-half cup of the batter in the center, forming as much of a circle as you can (using a ladle or measuring cup with a lip makes this easier).

Step 5Cook until the bottom of the pancake has lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, 2 more minutes.

Step 6Remove from the pan and keep warm in the oven. Serve 2 pancakes per person.

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