These were delicious, better than any other Swedish pancakes I've attempted! I had no sour cream on hand, so I added lemon juice to 1/2 heavy cream, to sour and thicken it slightly; then I added1/2 c. milk to substitute for the 1 c. milk in the recipe. The egg whites in this recipe make each result lighter and fluffier than more familar recipes which are easier but produce a less crispy, more -- rubbery? -- pancake. Amazing how special these are when the ingredients are so similar to the basic, insipid traditional pancake that has to be drowned in syrup and butter to render it some flavor. But these come right through, so enhance by going light on the garnish: light but good preserves or fresh fruit, even better. Syrup: bad! I'm grateful for this lovely start to our weekend!
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These were delicious, better than any other Swedish pancakes I've attempted! I had no sour...