Mr. Erickson You should bring the heated pan towards the bowl of batter and pour from there, swirl it then bring the pan to the stove, don't touch it, so you don't tear it.🥰 wait till edges curl then flip it or turn it over😃
I was introduced to Swedish pancakes Christmas day, and I've been learning all I can about making them, since American style don't appeal to me. You think it might have something to do with my Scandinavian heritage? I need to learn how to make aebleskiver too ... I've got the pan :)
The issue here is using the wrong pan. Believe it or not, never use nonstick pans to make either Swedish pancakes or crepes. Use either carbon steel or cast iron. Also the high sides of this pan work against the cook. A flat surface is vastly superior! Many options work fine: a traditional black iron French pan, a Mexican style iron comal, or if you have a flat iron griddle block that fits over your gas burner, all work perfectly. Nonstick is really the issue to avoid. You need a good, hot pan, and nonstick isn’t healthy to use at higher heat levels.
The more straight up and down the sides of a skillet are, the worse time you're going to have trying to flip anything. A good omelette pan that is more open and rounded makes it easy.
Mr. Erickson You should bring the heated pan towards the bowl of batter and pour from there, swirl it then bring the pan to the stove, don't touch it, so you don't tear it.🥰 wait till edges curl then flip it or turn it over😃
I was introduced to Swedish pancakes Christmas day, and I've been learning all I can about making them, since American style don't appeal to me. You think it might have something to do with my Scandinavian heritage? I need to learn how to make aebleskiver too ... I've got the pan :)
It's 9 p.m. in Central Oregon and Larry should make me some Swedish pancakes ❤
The issue here is using the wrong pan. Believe it or not, never use nonstick pans to make either Swedish pancakes or crepes. Use either carbon steel or cast iron. Also the high sides of this pan work against the cook. A flat surface is vastly superior! Many options work fine: a traditional black iron French pan, a Mexican style iron comal, or if you have a flat iron griddle block that fits over your gas burner, all work perfectly. Nonstick is really the issue to avoid. You need a good, hot pan, and nonstick isn’t healthy to use at higher heat levels.
The more straight up and down the sides of a skillet are, the worse time you're going to have trying to flip anything. A good omelette pan that is more open and rounded makes it easy.