Swedish Pancake W Salt Pork Recipes

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.

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Steps:

• In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Steps:

• Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
• Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
• Roll up pancakes and serve a few at a time.

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Steps:

• In a large mixing bowl, beat the eggs with half the milk.
• Beat in flour and salt until smooth.
• Stir in melted butter and remaining milk.
• Heat a griddle or large skillet with a small amount of vegetable oil.
• For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
• With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
• Serve immediately or keep warm while making the remaining pancakes.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds together in a bowl.
• Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set the remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
• Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
• Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour maple syrup, cider vinegar, and water into the baking dish and over the pork. Grab the pork carefully with a pair of tongs and use to stir the braising liquid together. Cover the pan with heavy-duty foil, making sure it's sealed tightly.
• Continue to bake pork in the preheated oven until fork-tender, about 3 hours more.
• Let the pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir the pork into the braising liquid. Taste and adjust the seasoning with the reserved spice blend if necessary.
• Mix flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl with a whisk until thoroughly combined, about 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
• Heat 1 tablespoon butter in a large pan over medium-high heat. Drop batter in the hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
• Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and one more pancake. Repeat with remaining pancakes and pork. Serve.

Steps:

• Fry bacon in heavy skillet until crisp. Remove to warm plate. Pour off all but 1 Tbs. bacon fat.
• Peel and coarsely grate potatoes, place in paper towel and squeeze out excess moisture.
• Whisk together milk, egg, flour and salt; fold grated potatoes into batter.
• Heat pan to medium high. Using a 1/3 cup measuring cup, transfer batter to pan. Flatten each pancake to 3" diameter. Fry a few minutes on each side until golden.
• Transfer to platter in a warm oven until all are ready.
• Serve with the bacon and lingonberries, if available!

Steps:

• Add all ingredients except butter into a blender and blend until smooth. Batter will be very runny.
• Heat skillet to medium heat.
• Add 1 teaspoon of butter and melt, coating bottom of a small skillet.
• Pour 1/4 cup of batter into skillet and swirl all around. Let pancake cook until edges begin to bubble.
• Flip pancake and cook other side for 1 -2 minutes.
• Pancakes can be stacked, rolled or folded into triangles.
• Serve with favorite toppings.

Steps:

• Cut up pork into 1/2' cubes, blanch in boiling water, drain and saute till golden brown. Whisk all other ingredients in a bowl until large bubbles form. Pour pork and fat into a 9"x13" glass baking dish and pour batter over it. Bake in a preheated 400 Degree oven for approx. 40 min. till golden brown and set.