Expanded Food Storage--Swedish Pancakes

As I am most definitely not a morning person, prior to getting married I hadn't spent much time learning how to make breakfast foods.  For me it was toast, cold cereal, or yogurt.  So I was thoroughly impressed when my new husband whipped up a batch of Swedish pancakes.  He was not so impressed when our children started arriving and I still didn't cook breakfast.  At least I was able to stay awake while reading them bedtime stories.  Dad, on the other hand, almost always fell asleep first.

Swedish pancakes are pretty similar to crepes, just a bit thicker.  My husband generally sprinkles his with powdered sugar, rolls them up, and tops with maple syrup.  That's just a little too much sugar for me, and I've always liked cheese blintzes.  So I spread a bit of cottage cheese down the middle of my pancake, followed by a bit of jam, and then roll.  Or sometimes roll and then put the jam on top.  The children pretty much follow Dad's example, with more sugar.

It didn't take me long to realize that Swedish pancakes were an ideal recipe for adapting to long-term storage foods.  While my husband is the one who usually makes them, and he always uses fresh everything, I've adapted the recipe below for long-term storage foods.  The kids all noticed a difference, which in all likelihood was much more due to the fact that I also used whole wheat flour instead of white.  But they all said the pancakes were quite acceptable.  (Honestly, with the amount of syrup and powdered sugar they use, cardboard would probably taste the same.)

One of the reasons that I really love this recipe is that it is high in protein that is more easily digested for people who are ill or recovering from injury.  When anyone is healing from a serious wound, the body requires much more protein to repair that tissue.  Swedish pancakes not only have the eggs for protein, but also wheat and milk, which make a complete protein.  Throw some cottage cheese in the middle (or some bacon on the side), and you've got a seriously protein-packed breakfast.

Swedish Pancakes

1/4 cup powdered eggs
1/2 cup water
1/2 cup dry milk
1 1/2 cups warm water
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon almond extract, optional
1-1/2 cups whole wheat flour
 
Put the water and powdered eggs in a bowl and whisk until well blended.  Whisk in the dry milk, warm water, sugar, salt, and almond extract if desired. Then add the flour, continuing to whisk until the batter is smooth. You may need to add more water or flour to get just the consistency you desire.

Use cooking spray to coat a hot pan and pour about 1/3 cup of batter in the pan, using a spoon to quickly spread batter into a circle and thin out the middle if needed.  Pancakes should be pretty thin, but you'll develop your own preference for how exactly you like them prepared.  When the first side is done, flip and cook the other side.  Serve immediately with desired toppings.

Links to related posts:
Dietary deficiencies and protein   
Powdered eggs
Dry milk

20 april 2019