Ole's Swedish Hot Cakes

Contributed By: marie1
Little River Inn, Mendocino

These pancakes can be served with maple syrup or a big spoonful of strawberry sauce in the center. To really gild the lily, you can top that with a spoonful of whipped cream.

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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Kids can help make it
Make Ahead
Meal Type: Breakfast & Brunch

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Ingredients

3/4 cup Butter (1 1/2 sticks)
1 cup Flour
1 tsp Baking powder
1 tsp Sugar
1/4 tsp Salt
1 1/2 cups Milk
1/2 cup Half and half
Grated zest of 1 orange
3 Eggs, separated

Preparation

1. Melt the butter and let it cool slightly.


2. Meanwhile, stir together the flour, baking powder, sugar and salt in a mixing bowl. Whisk in the milk, half and half and zest. The mixture will be very liquid; don't worry.


3. Whisk in the egg yolks (this will thicken the batter slightly). In a separate bowl, beat the egg whites until soft peaks form and stir them gently into the batter. (You don't need to fold them; the batter is not that delicate.) This will thicken it to about the consistency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made ahead to this point and refrigerated, tightly covered, overnight.)


4. Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour one-half cup of the batter in the center, forming as much of a circle as you can (using a ladle or measuring cup with a lip makes this easier).


5. Cook until the bottom of the pancake has lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, 2 more minutes.


6. Remove from the pan and keep warm in the oven. Serve 2 pancakes per person.

Cook's Notes

Nutrition Information

Calories: 575 ; Total Fat: 44 grams ; Saturated Fat: 26 grams ; Carbohydrates: 32 grams ; Protein: 14 grams ; Sodium: 708 mg ; Fiber: .95 gram

Recipe Comments

Commented by: hilarie

When Ole and Cora opened Little River Inn in 1939, they put this recipe on the menu. Ole's mother, Selma, had served these Swedish hotcakes to miners at the boarding house she ran in Bingham, Utah. They are kind of a cross between a pancake and a crepe. The amount of butter in the recipe does seem to be a typo. The recipe as handed out to guests of Little River Inn reads "3/4 cube of butter" which is 6 tablespoons. Also the batter will be lighter if the beaten egg whites are carefully folded in. You can find the recipe with cooking tips on the Little River Inn website http://www.littleriverinn.com/dining/oles-swedish-hotcakes.php

 

Commented by: mjudith

Please, please, for your heart's sake don't use the 3/4 cup of melted butter called for in this recipe. Only a smidge of butter is needed if you use 1 1/2 cups whole milk + 1/2 cup cream. When I made the original recipe from Little River Inn, I used the 3/4 cup butter & found it was way too much and the cakes were oozing fat (on the griddle & the plate). I have eaten these pancakes at Little River Inn and they were not greasy like this receipe makes them. My guess is that there was a typo and she meant to type 3/4 tablespoon not cup. Has anyone else made these without the butter?

 

Commented by: andee

These are absolutely the best pancakes ever tasted. So easy to make and will be a family favorite. I remember this receipe from years ago at the little river bed and breakfast. I have omitteed the orange zest and use it only when I serve it with orange marmalade. They are worth every bite.