Swedish pancakes differ not only from the Czechs not only by the recipe, but mainly by its consistency. They are lighter, more fluffy and have a finer structure. Whoever tastes them once often returns to them. The secret lies in a simple shirt – the dough adds firmly whipped whites, which gives it airiness.
The preparation of the dough is easy, but requires the right procedure. The egg yolks are whipped with milk, flour and a little sugar. The egg whites are particularly whipped into a solid foam and finally stir up carefully into the mixture. This step is key – if the snow was mixed too much, the pancakes would lose their typical lightness.
“Swedish pancakes are lighter and more fluffy because they contain less flour, more eggs and butter,” says the well -known cook Kristyn Merley.
Video from Cecilia Tolone with instructions on how to prepare Swedish pancakes, check out youtube:
Source: YouTube
Perfect crispness on the edges
In a pan, warm butter gives the pancakes a great aroma and fine crispness around the edges. The dough is thinner than that of conventional pancakes, but because of this, the resulting pancakes are thin yet fluffy. Every pancake is only roasted briefly, just a few tens of seconds from each side.
Traditional administration includes cranberry jam and whipped cream, but are great with IS maple syrup or sour cream. Lovers of sweet food can enjoy them with fruit or chocolate icing.
Svens Pannkakor are preparing for generations
The history of Swedish pancakes dates back to the past. In Sweden they are known as the “Svens Pannkakor” and are preparing for generations. Unlike American pancakes, they are not fluffy due to baking powder, but thanks to the whipped whites. In Swedish homes, pancakes are often served as a weekend breakfast or sweet dinner, and there are even pancake days when people indulge in as a traditional dish.
The most common mistakes in preparation
However, mistakes are easy to make when preparing them. The most common problem is poorly whipped snow – if it is not sufficiently stiff, the dough will not have the right consistency. Another mistake is too fast mixing of the dough, which can “destroy” the snow and the pancakes will not be fluffy. Beware of the right pelvis temperature – if it is too hot, the pancakes will be burned, if too cold, they will not have the right fine structure.
Swedish pancakes prove that even a small change in the recipe can bring a completely different result. Thanks to the whipped whites, they are incredibly light and yet tasty. If you haven’t tried them yet, it’s high time to include them in your diet.
Source: www.youtube.com, www.mamincinyrecepty.cz, www.lilluna.com
