Being back in Sweden, I can't help but indulging in all things Swedish. I'm such a sentimental person. Food memories are my best memories. Childhood foods are currently high on my list of food desires, next to my only apparent strong preggo craving, sweet and juicy oranges...
Besides the occasional cheese indulgence, I try to not eat much dairy as my body doesn't resonate well with consumption of it. I believe we as human beings aren't really supposed to ingest cows or other animals milk to the extent we were taught as children, which is why so many have developed allergy to it. We can get our calcium and other necessary minerals from so many other sources, but without the physical and ethical downside of consuming milk. My milky choice nowadays is almost always organic oat milk, which is also what I use in these tiny pancakes.
For my American readers, these are the paper thin version, typically called Swedish pancakes. Not quite like your thicker counterpart. Most of us in Scandinavia grew up with these ones being a staple meal. In France they'd be called crêpes and be served with either savoury or sweet toppings, whereas in the Scandinavian countries we most often eat ours with simply jam. Strawberry is my jam of choice.
My dear (American) friend Michael outside of Boston, whose kitchen I worked out of during 2014 if some of you remember that part of my life, makes the best Swedish pancakes I've ever tasted. Not only has he perfected the art of flipping them right by practising it a million times for his catering clients who loves the Swedish crepe version (there's a technique to get them real thin, soft but not too soft, and perfectly crispy around the edges). But he also adds a few drops of Grand Marnier or triple sec in them, for that special orange flavour effect.
I didn't have either of them two on hand so I squeezed a bit of fresh orange in my batter today. Try these dairy free pancakes out, why won't you:
2,5 dl flour (choose buckwheat, or gluten-free flour mix of choice if you want to make them gf)
1/4 tsp salt
6 dl oat milk
3 organic free range eggs
1/2 dl organic margarine or (vegan) butter, melted
1/3 dl grand marnier, triple sec, any other orange flavoured liquor or fresh squeezed orange
Mix flour and salt. Pour in half of the milk, whisk to a smooth batter. Add remaining of the milk. Beat in the eggs, add the margarine/butter and squeeze in the orange juice. Heat a skillet or crepe pan and add a dollop of margarine or butter to it. Pour in a small amount of batter. Tip skillet to spread the batter into a thin layer all around; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
It's important you use local, organic, free range eggs, as they are laid from hens that has the freedom to go outside. They eat natural organic feed and don’t receive vaccines, hormones and antibiotics. All which is found in "regular" eggs (as well as in non organic dairy) and those chemicals aren't very healthy for anyone to get in their system.
I have a few completely vegan pancake recipes I alternate with too, saving those for another time. What's your favourite way of eating pancakes?