Category Archives: ABOUT

food for thought…

foodfilosofi is an avenue to simply connect to other people through cooking and food, a way to bring travels and experiences to life, and give them color, texture, and sound. The visceral experiences of our lives tend to be the most vivid, and they always tend to involve food in one way or another. There is something special about cooking that brings people together. We craft food as an art, offer it as a gesture of peace, give it as gifts, use it for bribes or for seduction, or simply to bring the people we love closer.

This journey and passion for cooking all started with the lifetime quest to know how my mom made her famous Swedish pancakes (similar to crêpes). She finally confided: “some flour, some sugar, a little salt, milk, and eggs, you know when you have it right because you can feel it in the wrist when you mix it”.  Only after she passed away, did I receive a beautiful handwritten recipe for her pancakes, so I thought this first post would honor that treasure, here it is word for word. So, get ready for the best Swedish pancakes you have ever eaten, and forgive the spelling errors, English was my mother’s sixth language:

Swedish pancakes

4 dl flouer (approx)

1/2 tsp salt

8 dl milk (approx)

2 eggs

3 tbs butter

mix flour, salt in a tall glassbowl (with love it’s all in the wrist). add milk and wisk until smooth, than add eggs, melt butter lightly and add to mix. Let stand in refrigirator for 1 hr. Now it’s time to make Swedish pancakes. Oh they are so good.  Iron pan, we prefere, turn heat to high, add butter, turn down heat when butter turns golden brown, add mixture with love, pour into pan with lace edges, spread thinley flip and enjoy. Serve with lingonberry jam or suger, no syrup is aloud on Swedish pancakes.

love

elise


NOTES:

dl= deciliter; just go 2:1 ratio milk:flour, 1.5 cups flour to 3 cups milk

combine wet and dry ingredients separately, then combine wet to dry, whisking constantly. Mixture will be significantly thinner than American pancake batter, and no worries if there are lumps.

“lace edges” refer to the crispy outer portion of the pancake, make sure they are a crispy golden brown  and the pancake is bubbling, before flipping (cooking approximately 2 minutes on first side, and 1.5 minutes on the second). Make sure the pan is always adequately buttered, this creates these nice, crispy lace edges. Serve hot off the pan!

I love my Swedish pancakes plain with granulated sugar like my grandmother and mother used to serve them, but they are delicious with just about anything.

Cook together, toast to each other, and share!