I love pannkakor. I don’t know what it is about these lacy, crispy, soft Swedish pancakes that I find irresistible. They’re just delicious and comforting, with a wholesome charm. Pannkakor is the milk maid of pancakes.
And after a soul-withering morning at the DMV, there was nothing else in the world that could lift my spirits.
I had my first pannkakor in Solvang, the itsy bitsy California town of windmills and Hans Christian Andersen fetishism. The waitress at the Danish diner set a plate stacked high with these buttery doilies and my self control flew out the quaint cottage windows.
In my daily life, I save buttery carby indulgences for eating out or special occasions, but I’ve been meaning to find more uses for the almond meal sitting in my freezer. I have a surplus of the stuff from an almond milk making scheme of some time ago. I’d heard about chestnut flour used in crepes, so why not use almond meal in pannkakor?
I’ll give you one reason: almond meal doesn’t provide the same level of structure that flour does. When I first tried this recipe, I attempted to make the platter-sized cakes I was familiar with, but it fell apart when I tried to flip it. The almond meal just couldn’t hold it together. So I went with petite pannkakor. These are about the size of a hand (my hands are elf-sized).
The smaller versions were just as tasty, and so convenient for portion control (although this is obviously not a dieter’s recipe).
Petite Pannkakor w/ Strawberries & Honey
- 2 eggs
- 2 cups whole milk
- 1tbsp lemon juice
- 1/2 cup almond meal
- 3/4 cup whole wheat flour
- 1 1/2 tsp fine sea salt
- 1/4 cup butter (I used ghee, but whatever)
Whisk together eggs, milk and lemon juice in a large bowl. Sift almond meal, flour and salt into a medium bowl. If, like me, you find that some of your almond meal isn’t fine enough to make the cut, compensate with more whole wheat flour.
Slowly stir the dry mix into the wet mix until fully incorporated. Heat a large frying pan on high heat (but avoid reaching smoking point). Once the pan is warmed, bring the heat down to medium low. Melt 1 tbsp butter in frying pan. Pour about 1/4 cup of the batter on one side of the pan, and another on the other side. I would only suggest frying two at a time.
Once the edges have turned golden brown and bubbles are rising uniformly on the uncooked side, carefully (but quickly) flip the pannkakor. Check the other side after about one minute. It should also be golden brown.
Top with strawberries, powdered sugar, and honey–or whatever floats your boat.
Note: butter is the key to these light-as-a-feather pancakes, so don’t be stingy with it. Each side should get equal amounts.