Sveler

Yield: Depending on the size of pancake chosen, 20-24 small, 10-12 medium, 6-7 large

 

 

Ingredients:

 

2 eggs

 

½ cup turbinado sugar

 

2 2/3 cups kulturmelk *

 

2 cups flour

 

¼ teaspoon salt

 

½ teaspoon baking soda

 

1 teaspoon baking powder

 

Grapeseed oil

 

 

 

Toppings:

 

2 Tablespoons confectioner’s/powdered/icing sugar + 1/8 teaspoon ground nutmeg

 

Lemon curd

 

Equal parts of sugar and butter, creamed together

 

Maple syrup

 

Crème fraiche

 

Berry jam

 

Whipped cream

 

Fresh berries

 

 

*kefir or cultured milk

 

 

 

Preparation;

Preheat oven to 225°F.

In a medium mixing bowl, whisk together eggs until uniform in color (creamy).

Add sugar and whisk until the mixture aerated and feels lighter.

Add the cultured milk. Whisk thoroughly. Reserve.

Sift dry ingredients into a large mixing bowl.

Add the dry ingredients, ½ cup at a time, to the wet ingredients. Gently whisk each addition until combined before adding the next.

Reserve on the counter for 30 minutes.

Heat a cast iron skillet over medium-low heat.

When hot, add 1 teaspoon oil. Lift skillet off the stovetop and swirl pan to coat the bottom of the skillet with oil.

Drop 2 tablespoons of batter onto each quadrant of the skillet to make small pancakes, ¼ cup of batter on each half of the skillet for medium pancakes or 1/3 cup in the middle of the skillet for large pancakes. The batter should spread into a circle. A grill can also be used.

Allow the pancake to fry until the top actively bubbles.

Flip the pancake with a spatula large enough to comfortably handle the chosen size of pancake. The pancake should be golden, not browned. If too brown, reduce heat slightly. Fry on the second side until golden.

Place on a baking sheet and put the baking sheet in the preheated oven.

Continue steps 10-13 until all of the pancakes have been made.

Plate. Provide chosen toppings on the side.

Serve.