Swedish Pancakes
Your breakfast inspo for this week! These pancakes are delicious and so so easy.
To watch us make these pancakes along with Norwegian waffles, check out our video: Cooking with Christian and Karina!
I grew up eating these pancakes every time I went to my grandmother’s house on Long Island, or any time one of my brothers or I had a birthday! They are so delicious and surprisingly easy to make! My grandma has passed down her own childhood Swedish traditions to my mom and to me, and included in that is a whole lot of delicious food! These pancakes are kind of like mini crepes, and they are best served with traditional lingonberry preserves or I also love them with applesauce! Here’s what you’ll need:
Ingredients:
2 cups milk
2/3 cup sugar
1 cup flour
4 eggs
1 tsp. vanilla
1 stick butter (melted)
Instructions:
Combine milk, sugar, flour, and eggs in a blender and blend until smooth
In a separate bowl, combine melted butter and vanilla
Slowly pour the blended mixture into the butter mixture stirring with a whisk the entire time. You don’t want any weird butter clumps in your batter!
Preheat a Swedish pancake pan over medium heat. Now, the likelihood of you actually owning a pan like this is exceedingly small unless you too have Scandinavian heritage! It is generally a round cast iron pan with 3” circular indentations for pancakes. In a pinch, you can make bigger crepe-style pancakes, or use a round biscuit cutter to achieve the smaller traditional shape. If you are committed (and you should be! They’re fantastic!) you buy one here or here!
Fill the bottom of each indentation with batter and flip with a butter knife once the top is no longer liquidy.
Serve ‘em up! Our preferred toppings include: lingonberries, applesauce, sugar, fresh fruit. Unacceptable toppings include: maple syrup (sorry Vermonters, I know), molasses, and Aunt Jemima. This is a classy Scandinavian affair you tasteless Americans!
Enjoy! And let us know what you think!
What it do Dutch Babyyyy
No rules anymore. Breakfast is any time of the day you want when you have nothing else to do!
I’ll tell you what it do— it do be delicious and SUPER easy! Katie Holmes, our resident celebrity doppelgänger and breakfast aficionado has supplied the recipe for today’s class at Quarantine University’s School of Culinary Arts. You can also catch some of the behind the scenes footage on QU Vlog 3 premiering soon! Here’s what you’ll need:
Ingredients:
4 eggs
1 cup milk
1 cup sifted all purpose flour
2 pinches of salt **(does anyone actually know what a standardized pinch is? I feel like this is an inappropriate baking term for something that is supposed to be an exact science so please leave a comment or email karina@quarantineu.com if you have any insights on this)
4 tablespoons butter
Confectioner’s sugar for dusting (again, not going to limit you here, dust to your heart’s content)
Instructions:
Place either 2 10” cast iron skillets or a glass baking pans in the oven and preheat to 475 F.
Beat your eggs in a bowl until they are light and fluffy and stir in the milk.
Gradually whisk in the flour and salt (although I don’t know how gradually one can add a singular pinch of salt… but hey, Katie’s rules not mine).
Take your pan or skillet out of the oven and reduce the temperature to 425 F. Throw your butter into the skillet on a heat-proof surface until it is melted. This part smells stupid good and the dutch baby isn’t even made yet.
Pour all of your batter into your pan/skillet (we used baking pans) and bake until puffed and light golden brown. This should take about 12 minutes. Remove and dust that baby with powdered sugar and garnish with fresh fruit of your choosing. **We opted for Strawberries cut up by culinary master Christian Østberg who used this time as his meditation for the day. Multitasking for the win!
This whole process should take you only about 20 minutes and its super easy! It theoretically serves 4 but depending on your quarantine appetite this is up to interpretation. Try it with some maple syrup if you’re up in the North Country like us and want to add a lil’ something sweet. Let us know what you think!
The Best Chocolate Chip Cookies You Ever Did Make
No seriously, they’re good.
No seriously, they’re good.
And easy too! Just a few tweaks to that original Nestle Tollhouse recipe combined with a sprinkle of love and you’ve got yourself some stellar cookies in under an hour. Promise. Here’s what you’ll need:
Ingredients
2 sticks of salted butter, softened (I like to do 18 seconds in the microwave for butter fresh out of the fridge)
1 cup dark brown sugar, packed
3/4 cup granulated sugar** the key to this recipe is more brown sugar than regular sugar!
2 large eggs
1 overflowing tablespoon vanilla extract (really get up in there with it— let it spill over the sides before you dump that puppy in)
1 tablespoon baking soda, leveled
~3 cups of flour
Chocolate chips (I wouldn’t dream of limiting you here, you measure that with your heart. Whole bag? Whole bag.)
Instructions
WASH YOUR HANDS!!!!! Come on people this should be self explanatory today.
Preheat your oven to 375 F. If you have the option, use the convection bake setting.
Cream together butter and sugars until smooth. No lumpy butter chunks for us.
Beat in the eggs and vanilla. Remember, you overflow that tablespoon don’t be shy!
Dump in the baking soda and your first cup of flour and mix gently until flour is combined.
Add flour cup by cup until you get to the right consistency. It is about 3 cups but it could be more depending on the alignment of Mercury’s moons and Venus’ position in relation to the North Star. Basically you want the dough to not be sticky and it should start coming off the sides of the bowl as you mix.
Choccy chipppssssss!!!!!!! Add as much or as little as you want. Don’t like chocolate chips? Butterscotch, white chocolate, m&ms, nuts, or really anything that floats your boat will suffice. Go crazy!
Grease a cookie sheet and plop those puppies on there. Don’t roll your dough! Let the cookies take their natural shape and just kinda glop them on there in ~2” diameter balls. Plus side of this is less contact with your nasty hands (I know you just washed them for a 3rd time but better safe than sorry).
Bake for 8-10 minutes depending on your oven. For nice soft gooey cookies you want to take them out of the oven just a hot second before you think they’re golden brown and let them sit.
Enjoy warm with a glass of your favorite milk. I’m not going to pretend like you’ll have leftovers for the rest of the week.
Let us know what you think!
**Edit: Recipe creds go to Kim Barbera/Kristin Roye who taught me how to make this recipe so long ago that I forgot who’s it actually was. You guys are the best!
