Awhile back, I made the most marvelous Strawberry Cheesecake Pancakes for Mother’s day. They were awesome. They were fabulous. But they set off some kind of deep seated craving for more brunch! More and more brunch! I want brunch all the time, now! Do you ever get like that – just go on a kick like a runaway train?
I guess I’ve been in a rut and am ready for a little shake up in the A.M. When I saw Swedish Pancakes “Pannkakor” in the June Food & Wine, I just had to go for it!
No Ligonberries for us, though – even in Minnesota, where there’s a high percentage of Swedish American families, they’re hard to find and expensive. I had just the thing instead, though – a very quick, very easy, very marvelous no added sugar Blueberry Compote. I don’t know about you, but I always seem to have a few blueberries that can be used up – I like to toss them in salads when I’m feeling extra healthy…
So now, we have the delicate crepe-like pancakes, drizzled with a tart blueberry compote. Why stop there? Go big or go home! While Food & Wine recommended clotted cream (rarely available) or creme fraiche (pricey) or whipping cream (just too light) I decided to make something along the lines of my Mock Mascarpone. A few sprinkles of almonds add just the right finishing touch.
These Swedish Pancakes are pretty low sugar and made with a combo of whole and white wheat, but they do use cream. I decided to sub a low-fat buttermilk instead of the whole milk just to tone them down a bit. I kept the cream; after all, I was using it in the topping. These Swedish Pancakes are fabulous. I highly recommend you make them as soon as you can!
Swedish Pancakes with Blueberry Compote
- 1 1/2 cups fresh blueberries
- 1/4 cup orange juice
TOPPING & GARNISH
- 1/2 cup whipping cream
- 2 ounces softened cream cheese
- 1 tablespoon (or to taste) powdered sugar
- 1/4 cup slivered almonds
- 1 1/4 cups whole-wheat flour or a mixture of all purpose & whole wheat
- 1/2 teaspoon salt
- 2 cups whole milk or buttermilk
- 1/2 cup heavy cream
- 2 large eggs
- abt 2 – 3 tablespoons softened butter
For the compote:
In a medium saucepan, combine the berries with the orange juice & cook over moderate heat several minutes, stirring occasionally until the berries have softened and several have burst giving off their juices. Set aside. This will thicken a bit as it cools, and you’ll want to serve at room temperature or only slightly warm. If it seems too thick, add a touch more orange juice.
For the topping:
Place cream cheese in a bowl and with an electric mixer, beat until smooth and fluffy. Gradually add the cream, beating, and then continue to beat until whipped and fluffy. Add powdered sugar to taste and set aside.
For the pancakes:
Preheat oven to 200° F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour and salt. In a larger bowl, whisk the milk and cream with the eggs until smooth. Gradually whisk the flour mixture into the milk mixture until fully incorporated; the batter will be very thin.
Heat an eight inch cast-iron skillet over moderate heat. Using a pastry brush, add about 1/2 tablespoon of butter and swirl it around.
Add 1/3 cup batter and swirl the skillet to bring the batter to the sides of the skillet and distribute the batter evenly. Cook until bubbles appear and the top looks dry, 2 to 3 minutes. Flip and cook until the pancake is lightly browned on the bottom, about a minute. Transfer to the prepared baking sheet and keep warm in the oven.
Repeat with the remaining batter, adding a thin coating of butter to the skillet before adding the batter.
To serve, fold each pancake in half, then in half again to form a triangle. Top with the topping, compote and toasted almonds.
- This will make about nine or ten small crepe like pancakes. With the topping and compote, they’ll be pretty filling, but if serving four adults, you’ll want to have sides.
- The pancakes can be wrapped in plastic and refrigerated for up to 3 days; reheat in the microwave.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||22 %|
|Saturated Fat 5 g||27 %|
|Monounsaturated Fat 5 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 120 mg||40 %|
|Sodium 480 mg||20 %|
|Potassium 685 mg||20 %|
|Total Carbohydrate 53 g||18 %|
|Dietary Fiber 6 g||26 %|
|Sugars 19 g|
|Protein 19 g||38 %|
|Vitamin A||10 %|
|Vitamin C||22 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|