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View the full recipe at
5-Star Pancakes, 1-Star Kitchen
On this episode of Good Chef, Bad Kitchen, chef Emily Yuen attempts to make bananas foster pancakes in a tiny apartment kitchen. Using whatever tools she can find, she tries to whip up a delicious meal in an empty kitchen. Press play to see if she can make it work!
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How to make Swedish Pancakes | Breakfast idea | Brunch idea
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Full recipe below
Traditional Swedish Pancakes
Ingredients
150g plain flour
600 ml milk
3 eggs
3 tablespoons melted butter
½ tablespoon vanilla powder or liquid
½ teaspoon salt
Topping:
Fresh whipped cream
Strawberry jam
Tips
1. This recipe makes 8-10 pancakes depending on the size of your pan.
2. Serve your pancakes with any topping you like: fresh fruit and berries, caramel, chocolate, nutella, syrup & melted butter. Chopped nuts or sprinkles.
Method
1. Wisk all the ingredients together
2. Pour some of the batter into a medium heated pan
3. Turn the pan to both sides to get a rounded even shape
4. Let the pancake cook on both sides until the pancake turns golden brown
5. Do so with the rest of the batter
6. Traditional Swedish pancakes serves with fresh whipped cream and strawberry jam.
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Thanks for watching
Zainab Habosht
Making Swedish Pancakes, and then trying them!
We tried to make Swedish pancakes for the first time. Seemed to go fairly wonky in the first half of cooking, but hopefully we achieved some decent Swedish pancakes in the end. Conclusion, Swedish pancakes are delicious, even if you mess them up!
There were many Swedish pancake recipes to try, so we went with this one below:
If you have a better recipe, or would like to rebuke us for smothering Swedish pancakes in too much jam, leave a comment! ????
(Yes, we tried to fit Swedish pancakes in every sentence)
Culinary Historians: Swedish Pancakes for Breakfast? B. Marcus L. Cederström, Folklorist
Swedish Pancakes for Breakfast?
Presented by B. Marcus L. Cederström
Folklorist
Why do we eat the things we eat? And how do those things change due to migration?
This talk explores what the foods we eat can tell us about immigration, identity, and Nordic-American life in the Upper Midwest, by focusing on coffee, lutefisk, and, of course, Swedish pancakes.
Marcus Cederström earned his B.A. from the University of Oregon in Sports, Business, History, and Scandinavian Studies, and his M.A. and Ph.D. in Scandinavian Studies from the University of Wisconsin–Madison. It is there that he works in the Department of German, Nordic, and Slavic Studies as the community curator of Nordic-American folklore for the ‘Sustaining Scandinavian Folk Arts in the Upper Midwest’ project.
Recorded via Zoom on March 4, 2021
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