Swedish Pancakes (AKA Skinny Pancakes) with Caramelized Pears

Family's Recipe for Swedish Pancakes | TheSpicyBee

One of my first food memories as a child was my Grandpa Phil’s Swedish Pancakes. He would make them for my Gram and me for brunch whenever I stayed over with them, and they were the most decadent breakfast item I could conjure.  Light, buttery, and they came in the best shapes! Sometimes we would work together to make monsters, forest animals, or big hearts with the batter. He would tell me stories based on the final pancake shape. Stories, that he would need to keep short as the pancake would be gobbled up before its own theatrical climax. Dark pancakes, light ones, I knew no preference.

I was 11 when I lost my Grandpa Phil, and with him seemed to go his recipe for what I have to guess were originally his mother’s recipe for Swedish pancakes (since she was Swedish). I always found it funny that we called them skinny pancakes since they were comprised mostly of high fat ingredients (whole milk/butter), but the name’s always stuck.

After college, I embarked on my own adventures to match the pancakes of my fond childhood memories. After about 10 years of recipe testing, I have finally come to what I believe is my Grandpa’s recipe. While I normally just enjoy these pancakes without filling–just with some maple syrup and powdered sugar–I jazzed up this batch a bit with some caramelized pears because it seemed like the adult thing to do. I love them just as much in their classic, plain form though. Other options for fillings/toppings include cinnamon apples, whipped cream, fresh berries, and beyond. 

Swedish Pancakes with Caramelized Pears

Family's Recipe for Swedish Pancakes | TheSpicyBee

Ingredients

Pancakes

  • 1 c Milk
  • 3 Eggs
  • 3 T Salted butter, melted
  • 1 t Vanilla extract
  • 3/4 c All purpose flour
  • 3 T sugar
  • 1/2 t Salt

Caramelized Pears

  • 1 large, ripe pear, thinly sliced
  • 1 T Brown Sugar
  • 1 T Butter

Method

First combine the milk, vanilla and eggs in a medium bowl, and beat well. Combine the dry ingredients in a separate bowl and blend. Slowly whisk the dry ingredients into the bowl of the wet ingredients and thoroughly whisk–then let the bowl sit out at room temperature for 10 minutes. The batter should thicken up. Set a crepe pan (~8-9 inches) on the stove over medium heat and have a silicon spatula available. Lightly butter the pan the first time–depending on your pan, you may need to re-butter between pancakes; I do not need to with my crepe pan. It’s worth a preliminary test! Be sure to eat your findings.

I work with a 1/4 c measuring cup for transferring batter to the pan, which may vary for you depending on your pan’s size. Once you’ve added the batter to the pan, you’ll need to work quickly to spread the batter in the pan evenly. I remove the pan from the heat momentarilly for this process, then place it back on the stove. You’ll average about 3-4 minutes per side. Serve immediately!

For the pears: In a saucepan over low heat, melt butter and pears for 5 minutes. Add sugar to the pan, stirring continuously until the sugar dissolves. Continue cooking on low heat until you have achieved a caramel color and a good texture in the pear. Spoon over the pancakes, and serve immediately.

This recipe serves two hungry adults.

Family's Recipe for Swedish Pancakes | TheSpicyBee

Roasted Beets with Feta in Belgian Endive

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

This post is sponsored by Toby’s Family Foods. All thoughts and opinions are my own.

It’s the holiday season–which is synonymous with party season! You can never have too many appetizers in your entertaining arsenal as a host or when you’re bringing items to potlucks with friends. Similar to my Macadamia Nut Cheese, I find that the more diets something can accommodate, the more likely it is to be enjoyed by all the party-goers! Enter Roasted Beets with Feta in Belgian Endive with Toby’s Chunky Feta Dressing, scallion, and fresh lemon. The appetizer is hearty with a bright flavor and a crisp crunch (thanks to the endive and scallion!). I am a fierce lover of Belgian endives. You’ll typically see them in gourmet recipes and high end restaurants–they’re like the perfect appetizer spoon but edible, and they lend a beautifully light and slightly bitter crunch to anything. They come in different colors (green and purple are the most common) and do exceptionally in raw food settings. You’ll find them quite easily now that we are in winter–I am able to pick mine up from most grocery stores. Speaking of…

I’ve teamed back up with Toby’s Family Foods to develop a great hors d’oeuvre for your next gathering and to help share that they are now carried at all Oregon and Southern Washington Safeway and Albertsons stores! I’m pretty stoked to be able to find them close to home! You’ll be able to pick up all the ingredients at your local Safeway or Albertsons and the appetizer comes together in about an hour (mostly inactive time while the beets roast).

 

If you’re looking to make this appetizer ahead, I would prep the beets and keep them in the fridge until you’re ready to build things. The beets can, therefore, be made up to three days in advance. You can also make this recipe as a salad, by chopping the endive and combining it with some more robust greens (I love a baby romaine or perhaps go with some red radicchio!) Spoon the filling over the top and voila! 

Learn more about Toby’s Chunky Feta Dressing here, and in the meantime, I hope you enjoy this recipe!

 

Roasted Beets with Feta in Belgian Endive

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

Ingredients

  • 1 lb Fresh beets, sliced
  • 1 T Olive oil
  • Salt & Peper
  • 2-3 T Toby’s Chunky Feta Dressing
  • 1/4 C Feta Cheese
  • 2 t Fresh lemon + zest from 1 lemon
  • 3 Heads of Belgian endive, cored and peeled into individual leaves
  • 2 Scallions, chopped

Method

Preheat the oven to 375°F. On a half baking sheet, toss the beets in olive oil, salt and pepper. Roast for 50-60 minutes, flipping halfway through–once they are fork-tender you can pull them. Cool in the pan or refrigerate until you are ready to prepare the rest of the dish.

Once ready, chop the beets up until they are about dime-sized pieces. In a medium bowl, combine beets, feta cheese, lemon juice and zest, and scant tablespoons of dressing until things hold together. The beet will turn the dressing a beautiful pink, so I like to reserve the last tablespoon to drizzle on top of things once they are all spooned into the endives. Salt and pepper to taste, and spoon the filling into the endives.

Sprinkle with scallion and dressing and serve immediately. This recipe makes enough for about 2 dozen–though this is dependent on the size of your endive spoons and how much you fill them!

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

Vegan Macadamia Cheese with Dill

Macadamia Nut Vegan Cheese | TheSpicyBee

The holidays are upon us, and it’s more important than ever to ensure that you’re holiday spread is going to please everyone at the party. That makes for a lot of pressure and deep meditational thought if you’re a planner like me. A lover of from scratch hummus and cheeses, I set out recently to create a cheese-like spread option that would make vegans in my life happy and still be enjoyed by my gluten-free, dairy-free, and flexitarian friends too.

Case in point–one of my recent favorite New Yorker cartoons, a throwback from 2010:

 

 

A cartoon by Roz Chast, from 2010. #TNYcartoons

A post shared by The New Yorker Cartoons (@newyorkercartoons) on

 

I must also take a moment to gush over the platter I used in this shoot–it’s handmade by potter Monika Dalkin and was acquired on a recent trip up to Seattle. Her studio is Fifty One and a Half, and this platter I purchased from her is magical–with its soft curves, bright white color, it makes me giddy to use! It’s the little things, right?

Macadamia Cheese with Dill (Vegan, DF, GF)

Macadamia Nut Vegan Cheese | TheSpicyBee

Ingredients

  • 165 grams (approximately 1 1/4 cups) Mauna Loa Macadamia Nuts (grab ’em here)
  • 2 1/2 T Nutritional Yeast
  • 1/3 C reserved macadamia nut water
  • 2 T lemon juice + zest of 1 lemon
  • 1/2 t Salt
  • 1/4 t Cumin
  • 1/2 t Garlic powder
  • Fresh cracked Pepper
  • 2 T Fresh dill, chopped (or more to taste)
  • 140 grams (approximately 1 cup) chopped Mauna Loa Macadamia Nuts(optional, for rolling on cheese, see Option 2)

Method

Begin by soaking the Mauna Loa Macadamia Nuts in hot water (~200°F) for up to an hour. If you’re using chopped macadamia nuts, you may shorten the soak time to 30 minutes. Strain, and reserve the water to the side. Combine all other ingredients in a food processer and blend until smooth, adding in the water midway through the blend. Once smooth, taste and add pepper and salt to taste. At this point it becomes a bit more of a “Choose Your Adventure” so read ahead and select one of the following options for serving.

Option 1: Transfer spread to lidded container and chill for 1+ hours prior to serving. This will allow you to serve as a spread (think, hummus-y), topped with additional fresh dill, pepper, and chopped hazelnuts.

Option 2: Transfer spread to a cheesecloth suspended over a bowl (I typically will use a rubberband to keep things in order), and refrigerate for 2 hours. This will strain out any additional liquid and make the cheese more malleable. Serve as a block or should your cheese sit longer than 2 hours, you will be able to roll the cheese in chopped roasted macadamia nuts and serve as a festive cheese ball!

Use any leftover dill sprigs you might have to line the bottom of your serving plate with some color–I like serving my cheese with a few different options–in the image you’ll see Belgian endive, radishes, baby carrots, and crackers.

This recipe serves 4.

Macadamia Nut Vegan Cheese | TheSpicyBee