There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Swedish pancakes are quite different from their American counterpart. They are, instead, closer to the French crepe. Like crepes, Swedish pancakes can be served anytime, not just for breakfast. They make for a nice, light dinner when you serve them after soup. Garnish them with sweet toppings like powdered sugar and preserves, or fill them with savory foods like sauteed vegetables.
- 3 eggs
- 2 1/2 cups whole milk
- 1 1/4 cups all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. salt
- 4 tbsp. unsalted butter, melted
Beat three eggs in large bowl with a whisk. Add 2 1/2 cups whole milk, 1 1/4 cups all-purpose flour, 1 tbsp. sugar and 1/2 tsp. salt and whisk until smooth.
Blend in 4 tbsp. of melted unsalted butter.
Heat a skillet on medium-high.
Add a bit of butter to the skillet, then drop in the batter by the tablespoonful. Cook until golden-brown on the bottom — about a minute or two — then flip and cook a minute or two longer.
Keep the cooked pancakes in a dish in a warm oven (about 200 degrees Fahrenheit) while preparing the rest.
- "The New York Times"; The Pancake, Perfected; Mark Bittman
- "The Swedish Table"; Helene Henderson
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