We talked about Icelandic pancakes a couple weeks ago. My mouth is watering now, just thinking about them. I hope you make them. The sugar stays crunchy inside and then you get to put powdered sugar on the outside!
Am I a Crazy Sugar Person? Do we exist? Are you out there, other Crazy Sugar People??
I made Polish pancakes, or nalesniki, a couple of weeks ago when I was pancake-binging. They are less sweet and more substantial than Icelandic pancakes – meaning you can fill them with sturdier things than sugar and jam. The recipe I used called for yogurt, which is a very Polish thing. In looking around the Internet, it seems there are some recipes that come out a bit more delicate than these, so try those if you want. But I like this sturdy recipe.
You can make savory or sweet fillings. Sautéed morels (’tis the season!) in coconut oil and salt would be an amazing savory filling. You could also do a curried lentil filling. Gently cooked vegetables would be great.
But we’re here to talk about sweets. I invited Elisabeth over for whiskey and pancakes. We used Nutella, lingonberry preserves, blackberry jam that Russell’s mom made from her berry bushes in Portland, melted bittersweet chocolate, unsweetened coconut flakes, almonds, Maine blueberry jam – the list goes on and on.
So, we drank Cut Spike whiskey and ate pancakes.
1 cup plain, unsweetened vegan yogurt
2 large eggs
1/2 cup cold water
1 cup flour
pinch of salt
oil, for pan
Mix all ingredients, minus the oil, together, cover, and let sit in the fridge for one hour. Heat a nonstick pan or griddle to medium heat, give it a light coat of oil, and ladle in about 1/4 cup of batter. Wait until the edges are nice and dry, and do a little check on the bottom side of the pancake to see if it’s done. And FLIP! Repeat until your batter is gone.
Fill your pancakes, sprinkle lots of powdered sugar on top, and drink whiskey!