They remind me of “Swedish Pancakes” which are kind of in-between an American pancake and a crepe.
No idea if they are actually Swedish but you can buy Lund’s Swedish pancake mix in the US and you get something similar
No idea if they are actually Swedish but you can buy Lund’s Swedish pancake mix in the US and you get something similar
I also have a recipe for what my cookbook calls Danish pancakes, or "æbleskiver" in Danish. Those are more like small round doughnuts prepared in a special frying pan. I'm not sure if the Danish would consider those "pancakes" though.
https://sv.m.wikipedia.org/wiki/Plättar#/media/Fil%3APlattla...
https://www.tine.no/oppskrifter/kaker/vafler-og-smakaker/sve...
But my favourite variant is rislapper, where the starting point is cold rice porridge:
https://www.tine.no/oppskrifter/kaker/vafler-og-smakaker/ris...
As a child we'd often have rice porridge one day, and if there were leftovers we'd have rislapper a day or two later.
You can make it in a regular pan, as the mix is thick enough it'll stay together, so just make them small.
(I strongly object, however, to the use of sour cream, jam and pistachio's to serve with them, and wonder what they'd been smoking - I prefer butter and a sprinkling of sugar)
Pancake seems to be reserved for flat things, so yeah æbleskiver would not be considered pancakes.
This is per person, so for two people you double it, except for the extra egg.
1 egg (plus one extra)
2 decilitre (dl) of milk, roughly two cups
1 dl of flower
1 pinch of salt
1 tablespoon of sugar
1/2 dl of olive oil
Lots of butter to fry in
Mix eggs and half the milk. Add the flower, salt and sugar and mix until it is a smooth batter. Add the remaining milk and oil. Mix until smooth. Fry in butter, about a teaspoon, on a hot pan (7/10) until dry on top, flip over, for 30 sec. Done.
Serve with sweet jam, whipped cream, or butter and sugar, icecream. Go to town, enjoy.