ARVIDSON SWEDISH PANCAKES
This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup.
Provided by C R Henning
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 11m
Yield 8
Number Of Ingredients 9
Steps:
- Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
- Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 48.3 g, Cholesterol 134.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 243.8 mg, Sugar 18.6 g
PANCAKES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 200 degrees F.
- 2. Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, in a large bowl. Beat eggs in a medium bowl. Whisk in about half of milk and vanilla.
- 3. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally. Remove from heat. Whisk into the egg mixture.
- 3. Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.
- 4. Heat a cast-iron, or nonstick skillet, or a griddle over medium to medium-low heat. Brush with canola oil. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size. Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. Repeat with remaining batter.
- 5. Serve immediately topped with butter and maple syrup. Serve with bacon and fresh fruit. If desired, transfer pancakes to a platter and keep warm in oven.
Nutrition Facts : Calories 165, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 58 milligrams, Sodium 290 milligrams, Carbohydrate 20 grams, Fiber 0.5 grams, Protein 4 grams
NUTMEG PANCAKES - LALUNA, GRENADA
Published in Bon Appetit, November 2007. Freshly grated nutmeg is extra-fragrant. If using bottled ground nutmeg, add a pinch more.
Provided by swissms
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Nutmeg Syrup:.
- Bring all ingredients to boil in heavy small saucepan, stirring until sugar dissolves. Reduce heat to medium and simmer until reduce to 1 cup, about 8 minutes. Transfer to a microwave-safe pitcher. Cover and chill. (Can be made 3 days ahead. Keep refrigerated.).
- Pancakes:.
- Preheat oven to 250°F Whisk first 6 ingredients in medium bowl. Whisk eggs and 1/4 cup melted butter in large bowl. Whisk in milk. Add dry ingredients to milk mixture, stirring just to blend (some lumps may remain).
- Heat griddle over medium heat. Brush griddle lightly with melted butter. Working in batches and using 1/3-cup measure, ladle batter onto griddle. Cook until brown on bottom and bubbles form on top, about 2 minutes. Turn pancakes and cook until brown on bottom and cooked through, about 2 minutes longer. Transfer to baking sheet and place in oven to keep warm.
- Rewarm nutmeg syrup in microwave. Divide pancakes among plates. Drizzle with nutmeg syrup, garnish with sliced bananas, and serve.
NUTMEG CAKE
This is not that common of a cake, but it sure is good.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
- Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
- Sift together the flour, baking powder, baking soda, nutmeg, and salt.
- Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
- To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 66.4 g, Cholesterol 82.9 mg, Fat 14.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 8.8 g, Sodium 319.3 mg, Sugar 49.9 g
PUMPKIN PANCAKES WITH NUTMEG WHIPPED CREAM
We make this every year for Halloween dinner. It would also be good for Thanksgiving morning breakfast and the whipped cream would be great on pumpkin pie.
Provided by RUCIFEY
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together the pancake mix, white sugar, cinnamon, the 1/3 teaspoon nutmeg, and ginger; set aside. Beat together the eggs, milk, pumpkin, and vegetable oil. Combine the two mixtures, stirring just until all ingredients are moistened.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
- Place whipping cream in a small, deep, chilled bowl. Add the 2 tablespoons sugar, vanilla, and nutmeg; beat using a mixer with chilled beaters on medium-high speed until soft peaks form.
Nutrition Facts : Calories 747.9 calories, Carbohydrate 81.3 g, Cholesterol 180.6 mg, Fat 41.4 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 17.7 g, Sodium 1218.5 mg, Sugar 18.9 g
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