Merry Christmas! I hope everyone is having a wonderful Christmas Day! I spent the last 2 nights standing watch but now I am off and enjoying my Christmas Day. It was the most peaceful experience driving home from the base this morning because all the Italians were busy opening presents at home and it was pretty much just me. For the first time in 2.5 years I did not fear for my life the entire drive. Plus, the .85 euro toll booth was free today! Tonight I am heading to a friend’s for Christmas Dinner, then hiking the snow covered Mount Vesuvius tomorrow morning for the sunrise (weather permitting).
When I was a kid, my dad would make us the most delicious Swedish Pancakes. Since I really don’t have anything else to bring to dinner tonight, I figured I’d make them and dazzle everyone. Since it is a secret recipe, I will give you the basics for making Swedish Pancakes: Make regular pancake batter, then add another cup or so of milk or water. That’s it. The difficult park is getting the pancakes to come out right. (By the way, taking somewhat quality pictures was not easy while cooking with the other hand
First off, put a little oil on the pan, then use a butter stick and quickly rub it around once or twice.
Here’s the tricky park. Pour the batter (it should pour like a thin liquid, not traditional pancake batter) while rotating the frying pan, spreading the batter as thin as you can get it. See why we need liquidly batter now? Don’t worry if its not a perfect circle, your taste buds will forgive your lack of attention to detail. Medium high flame, you want it to cook fast.
This is how it should look after pouring and spreading. Think it won’t stay together? Think again. See those bubbles, that’s how it should look.
When it looks golden-brown on the edges, its time to flip. Go around the pancake with the spatula, working your way in. after you flip it, take the butter stick and rub it around. If you have a big pancake, all the better. Pick up the frying pan and sort of flip it up while you pick it up with the spatula, turning the pancake over. That way it won’t break.
Another 20 seconds or so and you’re done!
You can eat it however you want, but since I was a kid i have been pouring a line of powdered sugar down the middle, rolling it up, and eating it with a cold glass of milk.
As usual, I never have the ingredients I need. Strawberry marmalade, amaretto syrup, caramel liqueur, and some powdered sugar. Microwave for a minute. Tasted great.
Thanks for visiting! I hope your Swedish Pancakes come out perfect! Merry Christmas!