Saturday, May 28, 2011

Swedish Pancake

This is a Swedish pancake recipe

It was mother's day breakfast.
I thought... I should make pancakes... for mom! yes... for mom.

Usually, we use Hungry Jack, but I wanted something special for that morning. so I went online and looked for the best fluffy pancake, and it was called the Swedish Pancake. My mother had always told me that when she makes pancakes from scratch, the egg yolks and whites are whipped up separately, and so I found it. This was so fluffy, moist, and flavorful. Very delicate texture with soft but powerful taste. I think some of it was the vanilla. What a difference from our usual hungry jack!

I used this recipe and omitted the jam because I had strawberries.

  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1-1/2 cups milk
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 egg whites, beaten until stiff
  • Powdered sugar
  • Lingonberry jam

Place egg yolks and sugar in mixer bowl and beat until thickened. Alternately add the milk and flour mixed with salt and mix until blended. (Somewhere around here, I added some good tbs of good quality vanilla) Gently fold in beaten egg whites.Using a 1/4 or 1/3 cup measure, pour batter onto a lightly oiled, hot skillet. Turn pancakes when they are puffy and golden brown.To serve, dust pancakes with powdered sugar and serve with dollops of lingonberry jam.

I had brought her a bucket of hand picked strawberries, so I made a simple compote as well as whipped cream to go on top! who wouldn't want that for breakfast??

you can make a compote any way you'd like, but I just cut my strawberries in halves and put it on heat for just about 10-15 minutes with some sugar and lemon juice. You can make it with lots of sugar, or no sugar at all! for a cup and a half of berries, I probably added 1-2tbs of sugar. I was still going to use my maple syrup on the entire dish once it's in front of me, so did not need it to be too sweet.

Sunday, May 1, 2011

Strawberry SMBC

I am still intimidated by SMBC (Swiss Meringue Butter Cream). I know I like it, but I can never get to the fluffiness of the pro's SMBC. Since I could not find my candy thermometer, I went with Dyanne Bake's recipe for Swiss Meringue butter cream, since she has the very easy 1:2:3 measurements for the ingredients, AND she doesn't boil her sugar to pour into the meringue. 1=eggwhites, 2=sugar, 3=butter (all by weight). So I only wanted to use one stick of butter worth, so I had my engineer brother do the math.

So I started with a double boiler. I just used the bowl from my stand up mixer and whisked up my egg whites and sugar by hand until I couldn't feel the sandiness of sugar in the meringue anymore. this took about 5 minutes.

This was the consistency after about 5 min.

Then take it off the heat, and on to the stand up mixer. Whip it up until a stiff peak forms

isn't this beautiful?

When it reaches this point, you can start adding the butter. One Tbsp at a time.

Like every other ppl you talk to will tell you, it is going to look curdled and unsuccessful, but it's OK! just keep beating and beating... it WILL come together!

a little curdled..

When all the butter is in an you whipped it up to a beautiful butter cream, you can add any flavoring you'd like. I added my mother's strawberry jam. She doesn't use too much sugar in her jam, but if you are using some store bought jam, I would reduce the sugar amount in the cream.

So mine looked like this

I used it to fill the macaron I was making and oh it was delicious. I usually just fill my macaron with ganache or dressed up-ganache... but I will definitely try SMBC again and hopefully become comfortable with it. I remember the macarons when I lived in NYC... those usually had some buttery cream inside. mm mm mm...

Buttermilk Biscuit

This is a buttermilk biscuit recipe

I Love breakfast. I do love other meals as well, but breakfast is the first meal of the day! I love starting out the day right. So I guess I'm an optimist in some some people's opinion. I bake my blueberry scones A LOT, but since my mother had been making jams, I thought I will make some delicious "canvas" for her jams. I simply never have vegetable shortening in my pantry, EVER. So I looked for buttermilk biscuit recipe with all butter. I found one with a beautiful picture on Tastespotting, so I decided to give this a try.

From and now for something completely delicious
Easy Buttermilk Biscuits
Adapted from The Gourmet Cookbook
Makes 8 large biscuits

2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup unsalted butter, cold and cut into cubes
3/4 cup buttermilk, chilled, plus additional for brushing

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough comes together in a ball.

On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough into a 10 inch circle about 1/2 inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk.

Bake until golden brown, about 12 to 15 minutes. Transfer to a wire rack to cool.

Sumika's note: I made this recipe twice. The first time, I did not have a cookie cutter, so I just used a deep lid of something (a tea cannister). NOT the same! cookie cutter metal is much thinner than any lids you will find, thus giving us a very clean cut. lids tend to pinch the dough layers and prevent them from rising to their potential height :)