Pancakes - Crepes 

A soaked pancake recipe. This has no leavening in it so it is not fluffy. Add a bit of baking powder for a Swedish Pancake.

~Makes 12 six inch pancakes
In bowl mix:
2 c (16 oz) milk
10 oz (2 c) whole wheat pastry flour

In the morning melt:
1/4 c (2 oz) butter
Beat in:
8 eggs and
1/2 t salt

~Makes 24 six inch pancakes:
In bowl mix:
4 c (32 oz) milk
20 oz (4 c) whole wheat pastry flour

In the morning melt:
1/2 c (4 oz) unsalted butter
Beat in:
16 eggs and
1 t salt

~Makes 30 six inch pancakes, serving 7-8 hungry people
In bowl mix:
5 c (40 oz) milk
25 oz (5 c) whole wheat pastry flour

*Be sure to beat all these eggs with the butter. Otherwise they will separate out and not be a cohesive texture.
In the morning melt:
5 oz unsalted butter
Beat in:
20 eggs and
1 1/4 t salt

~Swedish Pancakes
A little thicker than the crepe but very eggy.
-Add an extra ounce of flour to the basic recipe (6 pancakes):
6 oz flour (instead of 5)
And after the rest period add:
1/4 t baking powder

-30 pancakes:
add 5 oz more flour
after rest period add:
1 t baking powder
~Makes 6 six inch pancakes:
In bowl mix:
1 c (8 oz) milk
5 oz (1 c) whole wheat pastry flour

~Cover and let sit on counter about 8-12 hours. HOWEVER, you can just let it hydrate 30 minutes or so if you didn't make it up earlier.

After the rest period melt:
2 T (1 oz) butter
Beat in:
4 eggs and
1/4 t salt

Stir into soaked mixture until smooth. Lightly grease cast iron griddle pans with coconut oil or tallow. But you don't need to add much fat while cooking. Bake on hot griddle. 1 large ladle goes on the pan, then lift the pan to spread it just a bit. They bake quickly, and as it becomes set, flip and leave only a second on the next side. Quickly fold into quarters and keep warm in oven.

*If you overbake them they won't fold or roll as you want them to.

Serve with fresh berries or jam or sauteed fruit and, butter or whipping cream.

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