Swedish Pancakes

This is the Lodge’s version of a dutch baby our guests have enjoyed for years.  It is so easy and so delicious we decided it was time we shared it with you!  Skiing in Mammoth was a favorite pastime of Kathy’s family growing up.   They were lucky to have gracious family friends, Grace & Ed, who shared their home with them.  Every trip included Grace’s wonderful oven pancakes with fresh berries and cream>. 

Grace’s Swedish Pancake                   Serves 4-6

1.   Put 1/4 c. butter in a 9” round glass pyrex pie pan or 10” cast iron pan into a preheating oven of 400 degrees. 

2.  Combine the following in a blender: 

1 cup milk

 2/3 cup all purpose flour

 2 Tbsp granulated sugar

 2 large eggs

 1/4 tsp salt

 1/8 tsp nutmeg

3.  Blend well.

4.  Remove hot pan with melted butter from oven and pour the batter into the pyrex pan. DO NOT STIR!  Bake for 35 minutes.  Don’t peak or it may fall!  The pancake will be golden and puffy over the edges.  

5. While pancake bakes, prepare chosen fruit.  We like sliced strawberries and/or fresh raspberries.  Other berries or sliced seasonal peaches, etc are also good.  Wash, slice and sweeten if needed and set aside. 

6.  Remove pancake from the oven.  Cut in “pie” slices and serve topped with fresh favorite seasonal fruit.  Add a dollop of creme fraiche, sweetened whipped cream or even sour cream.  Dust with powdered sugar. 

Enjoy!!