I’m a pancake kind of girl. You want to show me love, make me pancakes. I love all kinds: buttermilk, crepes, Swedish, Flying Dutchmans. When I was a kid, I wanted ‘Big’ pancakes, or you might have called them sweetmilk or Swedish. They were approximately 10 inches in diameter very thin and delicate and so soft on the tongue. My brother and I tried to see who could eat the most. We spread ours with butter and sprinkled them with sugar. You rolled them up tight like lefse and then cut them into slices. Mom didn’t make them often; you could only make one at a time and we were not patient.
Sweetmilk Pancakes (same basic recipe as a crepe)
2 cups milk
2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup melted butter
Whisk the eggs. Slowly add the remaining ingredients alternating wet and dry. Whisk the ingredients together until most of the lumps are gone. A 10 inch non-stick fry-pan is a god send here. Heat it to medium high. Brush the pan with oil. Pour in about a 1/4 cup of batter. Swirl the pan around to get an even coating. Check often to see if it’s golden brown and then flip it over for a few more seconds. Re-oil the pan after each pancake.
If my dad was feeling the love, we got buttermilk pancakes from the trusted Betty Crocker Cookbook. Dad bragged about his pancakes, stating they were so light you had to hold the plate down when you were eating them. Go to any copy of the iconic red and white Betty Crocker Cookbook and you will find the recipe. They haven’t changed it in at least 50 years.
I challenged his pancake reign with a recipe I cut from the side of a Darigold Buttermilk carton.
Darigold Buttermilk Pancakes
2 cups flour
1 teaspoon salt
1 ¼ teaspoon baking soda
¾ teaspoon baking powder
2 cups buttermilk
¼ cup melted butter
Mix dry ingredients. Add remaining ingredients and stir lightly to just moisten. Batter will be thick and lumpy. Drop by spoonfuls onto a lightly greased griddle and spread with spoon. Makes approximately 5 to 6 servings.
* From the Recipe Box:
I found this recipe approximately 30 years ago and I’ve been using it ever since. I think they are lighter and fluffier than Dad’s.
Be careful though, the batter is so thick you might end up with sushi pancakes if you are not watchful.
The sons and Gkids like peanut butter and syrup on their pancakes. This recipe is dedicated to my favorite Gkid; you know who you are!
The last recipe comes from Auntie Adele. She was the oldest of the 10 Olson kids and introduced me to these incredible concoctions. I wanted you to see the before and the after pictures.
Aunty Adele’s Flying Dutchman Pancakes
2 eggs, beaten
½ cup flour
½ cup milk
¼ cup butter
Pinch of salt
Combine everything but the butter and whisk well. Melt the butter in a pie pan. (I do this in the oven while it is preheating.) Pour the batter into the pie pan with the melted butter. Bake at 400 degrees for 20 minutes. Eat immediately, because they will start to deflate the second you take them out of the oven.
Serve with lemon juice and powdered sugar.
* From the Recipe Box:
These grow into nummy toasty bowl shapes. It’s like magic, since the only leavening is eggs.
I prefer a couple tablespoons of fresh lemon juice and zest with a large sprinkle of powdered sugar on them. For the kids, I’ll do the standard peanut butter, syrup and a sprinkle of powdered sugar.
Since I’m a good Norwegian, I occasionally eat them with sour cream and ligonberry jam. Fabulous.
G & I love these for dinner. I make 1 for each of us.
Once you’ve read the recipe, you never need to read it again. Everything is in 2’s. I know, you’re thinking oh yeah, oh yeah, but what about the butter? 1/4 cup of butter is 1/2 cube, so there.
And remember: If at first you don’t succeed, try doing it the way mom told you to in the beginning. Big Kiss, Lynn
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