Author: Lindgren, Astrid
Book: Pippi Longstocking
Difficulty rating: Pride and Prejudice
Deliciousness rating: Outstanding
Part of Pippi’s Picnic
There were good sandwiches with meatballs and ham, a whole pile of sugared pancakes, several little brown sausages, and three pineapple puddings. For, you see, Pippi had learned cooking from the cook on her father’s ship. (Lindgren 55)
Did it measure up?
The pancakes were so delicious that I totally forgot to take decent pictures of the final product; I was too busy shoving them into my mouth. When they are fresh, they are a wonder — hot, thin, and crispy on the edges. They are very like crepes … except they’re made with some cream instead of just milk. For picnicking storage, we sprinkled them with sugar, rolled them up, and lined them up in a plastic container.
PIPPI’S PANCAKES (PANNKAKOR)
Based on Marianne Grönwall van der Tuuk’s recipe from Best of Swedish Cooking and Baking
Ingredients & Supplies Needed:
- 3 eggs
- 1 cup cream
- 1 cup sifted all-purpose flour
- 2 cups milk
- ¼ cup melted butter
- ¼ tsp salt
- 1 tbs sugar
Directions:
- Beat eggs and cream in a mixing bowl.
- Sift in flour and beat batter until smooth.
- Add milk gradually.
- Stir in melted butter.
- Heat a large, heavy frying pan thoroughly and then turn it down to medium.
- Stir batter before adding about 2 tbs into sections of pan.
- Lift up the pan and swirl it around to make batter cover as large an area as possible. The thinner the better!
- When surface starts to bubble and get dry, cut pancakes loose from side with thin knife or a spatula. Turn quickly to cook on other side until golden brown.
- Sprinkle the pancakes with sugar and roll.
- Repeat until batter is finished.
- Pancakes are best if served immediately. Keep airtight by wrapping platter in aluminum foil.
Lindgren, Astrid. New York: Viking Press, 1950.
van der Tuuk, Marianne Grönwall. Best of Swedish Cooking and Baking. Chicago: Rand McNally & Company, 1960.
36 Eggs 