Potato cakes are also things I like a lot.Proper potato pancakes are. The kind from a mix... epic fail.
That said I've never heard of potato waffles... sounds different!
Pancakes versus Waffles
- Thread starter clint g
- Start date
Your recipe sounds simple enough, thanks for posting that. I think I'll try it next morning when my baby sister comes to visit. She loves pancakes (she's 5), not sure if it will match up to her mother's on my very first try... I hope she doesn't spit it out or anything if I botch it!
If I can cook it, it must be difficult to get wrong!
Good luck
Of course we're forgetting potato cakes, which is mashed potato mixed with the pancake batter and fried, something like a 1:2 ratio I think. Better than pancakes, but not as nice as potato waffles.
The commercial variety are excellent though. I'm not sure how they're made.
edit: too late posting others have spoken.
The commercial variety are excellent though. I'm not sure how they're made.
edit: too late posting
others have spoken.
^ From the great chef herself? Yes!
I have a seriously simple swedish pancake recipe. Want it?
Me too!
I'd love to try different national pancake recipes
Pancakes. With good, real maple syrup, preferably from Ontario or Quebec. None of this store bought "maple syrup product" shit, if it doesn't come in a tin or a glass bottle, you're doing it wrong. 
(Full disclosure: my uncle owns and operates a sugar bush in SW Ontario, so I'm a little biased in my maple products.)
(Full disclosure: my uncle owns and operates a sugar bush in SW Ontario, so I'm a little biased in my maple products.
)
Pancakes. With good, real maple syrup, preferably from Ontario or Quebec. None of this store bought "maple syrup product" shit, if it doesn't come in a tin or a glass bottle, you're doing it wrong.
(Full disclosure: my uncle owns and operates a sugar bush in SW Ontario, so I'm a little biased in my maple products.
ooh - does he offer online ordering?
^ From the great chef herself? Yes!
thank you! Watch out, I cant talk food in just a few sentances.. Swedish Pancakes
The batter I use, makes about 12-15 thin plate sized pancakes, or one really big oven pancake.
2½ dl flour
6 dl milk (any kind will do)
½-1 teaspoon of salt
3 teaspoons of sugar (optional, but i always do it)
3 eggs
butter for the pan, i suppose i use about half a teaspoon per pancake.. So 25 grams should be more than enough.
Take the flour, salt and sugar; mix it with HALF of the milk (3 deciliters for those of us too tired to count). Mix it well until it is smooth and creamy. Don’t grab one of those electrical mixes for this; it’s not hard work. Then you leave it be for at least 10 minutes. The reason one waits is to allow the flour to "swell" in the milk.
Crack the eggs into it. I suppose your supposed to do it one by one and stir it well, but i just whack them all in at once and then stir vigorously. After that i mix in the rest of the milk. Now the batter is going be quite loose, but if you have used the amounts i have told you, do not feel alarmed. It’s supposed to be like that.
OK cookingtime!
Turn the stove on max, add butter into a Teflon-pan (or a sturdy iron pan whatever you prefer) and as it melts and “quiets down” and feels hot in the air above it, you add some batter. (3/4-th of a deciliter). Fry it on one side for about a minute, check if it has enough color and flip it over, fry for another minute. The first pancake always fails. I flip it over one more time to allow it to brown properly. Or I EATS IT. Without anyone noticing! HA!
Fry them all up, medium to high heat. If the butter is oozing too much when you put it into the pan, then lower the heat and wait a little, or you just burn the pancake. You will soon get the feel for how long it takes. These are thin pancakes though, so more than 2 minutes per side I doubt is necessary. They should have a good measure of color on them, pale means slightly undercooked. Still good, but will feel a bit doughy on your belly.
Swedish pancakes are eaten with jam and sometimes whipped cream. But that is total overkill. Just jam, or just sugar does it for me. The boys want the pancakes dutchified..
To make Dutch cheese pancakes with syrup, you fry the pancake, and as you have turned it over in the pan, add 3-4 slices of cheese to it. Once the cheese has melted completely, the pancake is done. Remove to plate, drizzle light syrup on top and roll it together (i fold it with a fork) and cut it up. Serve and enjoy.
To make pancake dinner even easier, when i absolutely cant stand cooking at all, I make oven-pancake. For that I use the exact same batter, but i heat the oven up to 225 degrees Celsius. Take a big, deep pan (same size as a standard oven) and butter it. Let it heat up in the oven. Pour the batter in, bake it in the middle of the oven for about 20-25 minutes. It will poof up here and there, but that's perfect. When it is done immediately sprinkle, the top of the pancake, with ordinary sugar if you want a sweet pancake.
If you wanted a savoury salty pancake, you should have added bacon or something as the oven was heating up (then the pan would of course be in the oven during that process) and then added the batter.
Serves 3 big eaters, or two kiddie portions and one Dutchman.
I've never heard of people making potato waffles.
The only ones I know are frozen ones, in a box
I don't like them, myself. Which is strange, as I usually love potato-based stuff.
Potato cakes? Lovely.
Mmm, pancakes with butter and Maple syrup, definitely. Preferably served in a cozy Mom & Pop somewhere in the White Mountains. 
Waffles are okay, too.
Waffles are okay, too.
^ From the great chef herself? Yes!
Swedish Pancakes
The batter I use, makes about 12-15 thin plate sized pancakes, or one really big oven pancake.
2½ dl flour
6 dl milk (any kind will do)
½-1 teaspoon of salt
3 teaspoons of sugar (optional, but i always do it)
3 eggs
butter for the pan, i suppose i use about half a teaspoon per pancake.. So 25 grams should be more than enough.
Take the flour, salt and sugar; mix it with HALF of the milk (3 deciliters for those of us too tired to count). Mix it well until it is smooth and creamy. Don’t grab one of those electrical mixes for this; it’s not hard work. Then you leave it be for at least 10 minutes. The reason one waits is to allow the flour to "swell" in the milk.
Crack the eggs into it. I suppose your supposed to do it one by one and stir it well, but i just whack them all in at once and then stir vigorously. After that i mix in the rest of the milk. Now the batter is going be quite loose, but if you have used the amounts i have told you, do not feel alarmed. It’s supposed to be like that.
OK cookingtime!
Turn the stove on max, add butter into a Teflon-pan (or a sturdy iron pan whatever you prefer) and as it melts and “quiets down” and feels hot in the air above it, you add some batter. (3/4-th of a deciliter). Fry it on one side for about a minute, check if it has enough color and flip it over, fry for another minute. The first pancake always fails. I flip it over one more time to allow it to brown properly. Or I EATS IT. Without anyone noticing! HA!
Fry them all up, medium to high heat. If the butter is oozing too much when you put it into the pan, then lower the heat and wait a little, or you just burn the pancake. You will soon get the feel for how long it takes. These are thin pancakes though, so more than 2 minutes per side I doubt is necessary. They should have a good measure of color on them, pale means slightly undercooked. Still good, but will feel a bit doughy on your belly.
Swedish pancakes are eaten with jam and sometimes whipped cream. But that is total overkill. Just jam, or just sugar does it for me. The boys want the pancakes dutchified..
To make Dutch cheese pancakes with syrup, you fry the pancake, and as you have turned it over in the pan, add 3-4 slices of cheese to it. Once the cheese has melted completely, the pancake is done. Remove to plate, drizzle light syrup on top and roll it together (i fold it with a fork) and cut it up. Serve and enjoy.
To make pancake dinner even easier, when i absolutely cant stand cooking at all, I make oven-pancake. For that I use the exact same batter, but i heat the oven up to 225 degrees Celsius. Take a big, deep pan (same size as a standard oven) and butter it. Let it heat up in the oven. Pour the batter in, bake it in the middle of the oven for about 20-25 minutes. It will poof up here and there, but that's perfect. When it is done immediately sprinkle, the top of the pancake, with ordinary sugar if you want a sweet pancake.
If you wanted a savoury salty pancake, you should have added bacon or something as the oven was heating up (then the pan would of course be in the oven during that process) and then added the batter.
Serves 3 big eaters, or two kiddie portions and one Dutchman.
Ooh these sound divine! I'm trying these.
Two questions - what's "dl" as a measurement, and when you say fry on the stove, you mean the rings on the top, don't you?
Aurian, your description of oven-pancake is similar to the English Toad in the hole, which uses the standard English batter, puts it in a hot oven dish like you do, but then you add sausages and cook them all together.
It's wonderful!
It's wonderful!
Swedish Pancakes
The batter I use, makes about 12-15 thin plate sized pancakes, or one really big oven pancake.
2½ dl flour
6 dl milk (any kind will do)
½-1 teaspoon of salt
3 teaspoons of sugar (optional, but i always do it)
3 eggs
butter for the pan, i suppose i use about half a teaspoon per pancake.. So 25 grams should be more than enough.
Take the flour, salt and sugar; mix it with HALF of the milk (3 deciliters for those of us too tired to count). Mix it well until it is smooth and creamy. Don’t grab one of those electrical mixes for this; it’s not hard work. Then you leave it be for at least 10 minutes. The reason one waits is to allow the flour to "swell" in the milk.
Crack the eggs into it. I suppose your supposed to do it one by one and stir it well, but i just whack them all in at once and then stir vigorously. After that i mix in the rest of the milk. Now the batter is going be quite loose, but if you have used the amounts i have told you, do not feel alarmed. It’s supposed to be like that.
OK cookingtime!
Turn the stove on max, add butter into a Teflon-pan (or a sturdy iron pan whatever you prefer) and as it melts and “quiets down” and feels hot in the air above it, you add some batter. (3/4-th of a deciliter). Fry it on one side for about a minute, check if it has enough color and flip it over, fry for another minute. The first pancake always fails. I flip it over one more time to allow it to brown properly. Or I EATS IT. Without anyone noticing! HA!
Fry them all up, medium to high heat. If the butter is oozing too much when you put it into the pan, then lower the heat and wait a little, or you just burn the pancake. You will soon get the feel for how long it takes. These are thin pancakes though, so more than 2 minutes per side I doubt is necessary. They should have a good measure of color on them, pale means slightly undercooked. Still good, but will feel a bit doughy on your belly.
Swedish pancakes are eaten with jam and sometimes whipped cream. But that is total overkill. Just jam, or just sugar does it for me. The boys want the pancakes dutchified..
To make Dutch cheese pancakes with syrup, you fry the pancake, and as you have turned it over in the pan, add 3-4 slices of cheese to it. Once the cheese has melted completely, the pancake is done. Remove to plate, drizzle light syrup on top and roll it together (i fold it with a fork) and cut it up. Serve and enjoy.
To make pancake dinner even easier, when i absolutely cant stand cooking at all, I make oven-pancake. For that I use the exact same batter, but i heat the oven up to 225 degrees Celsius. Take a big, deep pan (same size as a standard oven) and butter it. Let it heat up in the oven. Pour the batter in, bake it in the middle of the oven for about 20-25 minutes. It will poof up here and there, but that's perfect. When it is done immediately sprinkle, the top of the pancake, with ordinary sugar if you want a sweet pancake.
If you wanted a savoury salty pancake, you should have added bacon or something as the oven was heating up (then the pan would of course be in the oven during that process) and then added the batter.
Serves 3 big eaters, or two kiddie portions and one Dutchman.
Thank you very much Aurian, that was thorough, perhaps even fool(me)-proof!
heheh.. oops.. Dl is deciliter, which is 100 ml.. a cup is 2.4 dl.. so a little less than half a cup.
Fry on the stove, then i do mean ontop of the stove, using a pan (skillet?).
Sorry, I do my foodblogging in Swedish..
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