SWEDISH PANCAKES
Jan 3rd, 2011 by admin
SWEDISH PANCAKES
Elegant for a holiday breakfast or comforting and cozy on a winter night, the Swedish version of the thin pancake can be ready in 20 minutes and requires only the most basic ingredients.
These quickbreads came into my family via my German heritage as “egg pancakes.” Grandmother did the baking for the local tuberculosis sanitarium, but I clearly remember that once or twice on her day off, she arose early to do her own baking, creating apple and sour-cream coffee cakes to deliver to each of her four children.
She never called her “egg pancakes” crepes, but that’s what they were. Add orange sauce and you have crepes suzette. Al Johnson, of Al Johnson’s Swedish Restaurant called his egg pancakes: Swedish Pancakes.
The restaurateur, WWII veteran, public servant, and grandfather to a village died in June 2010. Myles Dannhausen, Jr. wrote a tribute in the Peninsula Pulse:
Standing alone, his first and last name were the epitome of ordinary. Put together, they were Door County royalty. Al Johnson. His restaurant was one of northern Door County’s largest employers. Countless area kids paid for their college educations with paychecks earned beneath Al’s famous grass roof. When former workers fell on hard times, he found a place for them, even if they had once left on bad terms.
Most notably, the restaurant with the grass roof provided the pasture for Al’s goats; their grazing on that roof provided a special ambience for Wisconsin’s summer tourists; the lingering memory of — Al’s Swedish pancakes with lingonberries ripened in the intense summer of northern Sweden, where the summer sun never sets, inspired this article. The simple recipe follows:
- 2 eggs
- 1 scant cup of milk
- 2/3 cup all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 tablespoon oil or melted butter
- 1/4 teaspoon nutmeg
In a small bowl, beat the eggs with a wire whisk. Mix in the flour and a little of the milk to make a paste, stirring until smooth. Add the rest of the milk and the remaining ingredients.
Preheat a large non-stick skillet to medium-high heat. Pour about 1/4 cup of the batter into the skillet, and quickly tilt the pan to spread it into a thin circle. Bake it until the top surface appears dry. Flip the pancake and bake it for another 15 to 20 seconds, or until it is golden brown.
The pancakes may be stacked and held in a warm oven until served. If a non-stick skillet is not used, it may be necessary to lightly oil the skillet between each pancake.
Roll or fold each pancake and serve with lingonberries. The batter may be made an hour ahead or even the night before. The recipe makes 8 large pancakes, (two servings).
Other toppings: powdered sugar and lemon juice, maple syrup, fruit compotes, jams and preserves.
For healthier pancakes, substitute egg whites for yolks, whole wheat flour for white flour, oil for butter, and use low-fat milk.
And here is something to chew on:
THE GOAL ISN’T TO LIVE FOREVER. THE GOAL IS TO CREATE SOMETHING THAT WILL. Chuck Palahniuk
My partner and I really enjoyed reading this blog post, I was just itching to know do you trade featured posts? I am always trying to find someone to make trades with and merely thought I would ask.
What features did you have in mind, and what are you thinking would be of interest to this blog? Your site deals with incorporation. Are you aware of the new legal classification, “Unincorporated Association?” Only a few states accommodate non-profits with this designation, Wisconsin being one. ER
Eating at Al Johnson’s restaurant was always a wonderful experience. Does it still exist? I remember those goats well…..
Yes, Rebecca, as far as I know the restaurant still exists. A trip to Door County is never complete without a visit to that landmark. Here’s hoping that the legacy of Al Johnson continues long into the future. ER
To All,
I was just there this week and it is still there, and the perch is still great at the bowling alley!!!!!
I’ve been going to Door County for over 35 years, since it was pretty quaint and quiet. It’s pretty built up and busy during summer and fall, but still is a treat. Al Johnson’s has always been a fixture and you must go there to make a visit to “The Door” complete. You’ll likely have an hour wait, but it’ll be well worth it. He worked the restaurant most of his life: busing tables and serving coffee, right along with the hired help. A great guy.
I’ll have to try this recipe. I’ve been trying to copy Al Johnson’s Swedish pancakes for these 35 years, and at times have gotten close. His have a hint of potato flavor. Is that just my imagination or is it a secret ingredient?
The scandinavians do use potatoes — as in lefse, so it’s possible that your taste buds are onto something, Thomas. Maybe that’s where Al put his leftover mashed potatoes. It’s been too long since this old girl enjoyed the genuine article. This calls for a trip to “The Door” — to both solve the mystery and to cure all ills. We can congratulate the local gentry for all they have done to preserve the charm of this land of ‘Mom and Pop’ establishments, harbors, cherry orchards, art galleries, and summer theatre. ER
Is Al Johnson’s Swedish Pancake Mix dairy free? I know that Lund’s is not.