Tuesday, November 4, 2008
Baked Swedish Pancake - Breakfast
One more long day, then it's all over but the shouting. We're going to start the day with a substantial baked pancake that comes from Sweden. Pancake is really a misnomer; this is more like a baked custard or an Italian cheesecake sans cheese. I first made this years ago in an attempt to get extra calories and protein into the diet of an ill child. It's not terribly sweet, so I suggest you adjust the sugar to taste or serve it with macerated fruit or a fruit syrup. It's very easy to do. A cast-iron skillet is recommended and any type of berry can be used.
Baked Swedish Pancake
2 tablespoons butter
2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
6 large eggs
4 cups milk
2 teaspoons vanilla extract
1 cup blueberries
Garnish: blueberries, powdered sugar
1) Butter a cast iron skillet and place in oven. Preheat oven to 375 degrees F.
2) Place flour, sugar, salt, eggs, milk and vanilla extract in a 2 quart bowl. Beat with an electric mixer until combined. Fold in blueberries.
3) Pour batter into hot pan. Bake for 50 minutes or until center of pancake is set.
4) Remove from oven and let rest for 5 minutes. Serve warm with berries and syrup. Yield: 8 servings.
Cook's Note: Warmed jelly or jam makes an excellent syrup for the pancake.