When I was in Minneapolis-St. Paul last Sunday my dear friend Mickey picked me up and we went out for brunch. The best thing was catching up and laughing but a close second was Jensen’s. What a great day to remember my love of many things Swedish (I was in Minnesota after all)— and especially Swedish Pancakes. Jensen’s serves ‘em up by the gazillion and they come with a side of their syrup which is a mapley buttery sugary confection of supreme delight. I knew that it was imperative to polish up my Swedish pancake skills.
Right now I’m sick to bits of Swedish pancakes, now called Swedish Contessacakes because I can. I made them and made them and made them and think that I can safely pass along a recipe to die for. Really.
To replicate my recipe you will need:
- a large cast iron skillet, well seasoned
- paper towel and oil to gently wipe the skillet
- and 24 hours to make the batter.
Swedish Contessacake Batter:
Beat 4 eggs oh so gently in a medium bowl with a whisk. Add 4 cups of milk (I used 2%) and whisk together. In a separate bowl sift together 2 1/2 cups of all purpose flour 1/2 cup of sugar as well as 1/4 tsp. of salt and add that into your wet ingredients whisking all the time until you’ve made a smooth batter. Melt 1 stick of butter and whisk that in at the end. Cover this and refrigerate 24 hours (overnight is fine). The batter can last 2 days refrigerated— it makes quite a bit!
When you’re ready to make these super thin pancakes (after they’ve rested) ADD 3 tablespoons of flour to the batter. Sounds weird but trust me it makes a difference. Whisk that “fresh flour” into the batter.
Heat your cast iron pan SCREAMIN’ hot. Wipe the skillet with a little bit of canola oil. Add 1/4 cup of the batter to the center and “swirl” a bit (you may need hot pads for your hands) to make a thin pancake. Thin is the deal for this recipe. You might want to make a few 6 inch (or so) diameter pancakes until you’re sure that the pan is ready to go and you’ve got the method down. I don’t know why it is but the first few just aren’t quite perfect. You want to flip the pancakes when the underneath is beginning to brown and the edges are dry and beginning to crisp. Flipping them is an art form but you’ll get it. Get the spatula into the center of the pancake and flip carefully, I use my fingers to get it going. When you get it down, you may want to make skillet sized pancakes, it takes about 1/2 cup of the batter and you swirl the pan to get a thin pancake that is spread evenly over the surface. A larger or smaller skillet will require different amounts of batter.
Serve them immediately or keep in a low oven to wait for you to cook more. Traditionally they’re served with lingonberries and sour cream, I like them that way but prefer my take on Jensens syrup.
Like Jensen’s Maple Butter Syrup
in a saucepan combine
- 3/4 cups of loosely packed dark brown sugar
- 3/4 cups maple syrup
- 1/2 cup of butter (1 stick)
- 1/2 tsp. vanilla
Get it all loosey goosey in the pan, bring it to a gentle bubble but don’t boil it hard. When it has combined and the sugar has dissolved nicely you can take it off the heat and keep warm until serving.
It’s common for those that fancy these pancakes to have lingonberries and syrup, I call that gilding the lily!
Give these super delicious pancakes a try, if you’re made to feel particularly Minnesotan you might just say Uff Da!