Advertisement

Ole's Swedish hot cakes

Time 20 minutes
Yields Serves 4
Ole’s Swedish hot cakes
1

Melt the butter and let it cool slightly.

2

Meanwhile, stir together the flour, baking powder, sugar and salt in a mixing bowl. Whisk in the milk, half-and-half and zest. The mixture will be very liquid; don’t worry.

3

Whisk in the egg yolks (this will thicken the batter slightly). In a separate bowl, beat the egg whites until soft peaks form and stir them gently into the batter. (You don’t need to fold them; the batter is not that delicate.) This will thicken it to about the consistency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made ahead to this point and refrigerated, tightly covered, overnight.)

4

Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour one-half cup of the batter in the center, forming as much of a circle as you can (using a ladle or measuring cup with a lip makes this easier).

5

Cook until the bottom of the pancake has lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, 2 more minutes.

6

Remove from the pan and keep warm in the oven. Serve 2 pancakes per person.

This recipe comes from the Little River Inn just south of the town of Mendocino. The pancakes can be served with maple syrup or a big spoonful of strawberry sauce in the center. To really gild the lily, you can top that with a spoonful of whipped cream.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.