Swedish Pancakes with Cream Cheese, Lemon Curd & Cardamom

Swedish Pancakes w Cream cheese and Lemon Curd, Waltzingmatilde.com

Back from a hiatus! Been working on a new campaign for the Swedish Cancer Society, shooting a number of films for them. And that’s the kind of project you tend to get pretty engulfed by…  Anyway where were we? Oh, yes, pancakes. And not some random pancakes, but the pancakes of your dreams. The platonic archetype of a pancake. The pancakes God must have had in mind when he created Man, Woman and Pancake.

Waltzing Matilde making Pancakes w cream cheese, lemon curd and cardamom.

Ok, now, here it goes, listen closely. It’s a pancake with cream cheese…lemon curd…and cardamom! I mean it’s ridiculously simple, but insanely good. It’s the combination of these flavors that’s just, I don’t know, it’s like you’re creating a magic formula or something. The rich and soft cream cheese pierced by that tangy, silky lemon curd, a bit of buttery crunch from the pancake and on top of that: a sprinkle of some spicy cardamom, making for a perfectly intriguing, super yummy result.

If you’re on a diet, stop reading right now. Cause this would definitely be your downfall. One bite and you forget you ever even heard of Chia seeds. The benefits of gluten-free? Erased from your mind. Sugar is like poison? Nope. Not true.

Waltzing Matilde making Pancakes w cream cheese, lemon curd and cardamom.

Seriously though, when something tastes this good, it can’t be bad for you, can it? If your taste buds explode with sheer joy and your serotonins levels goes through the roof while downing one of these things, that gotta count for something, right? Yes, I would think so. So, run out and buy that lemon curd and get your pancake gear out – there’s a new pancake recipe in town!

Ps. If you prefer gluten-free pancakes, use the recipe from this post.

Swedish Pancakes with Cream Cheese, Lemon Curd and Cardamom
 
This is one of those great recipes that can be whatever you want it to be: a great dessert, a luxurious Sunday breakfast, comfort food, a little something to go with your 11 o’clock tea or coffee, and so on, and so on.
Author:
Ingredients
The Condiments
  • Lemon curd (I choose Mrs Darlingtons)
  • Cream cheese
  • Cardamom (if you have time, use cardamom pods and grind the kernels in a pestle and mortar)
Perfect Swedish Pancakes
  • 2, 5 dl/ 1 heaping cup of all round flour
  • 5 dl/ 2 heaping cups of milk
  • 1 dl/ a heaping ⅓ cup of water
  • 3 eggs
  • ½ tsp of salt (regular, not sea salt)
Instructions
  1. Put the flour in a large bowl. Put the eggs on top. While whisking, gently pour in half of the milk. Whip until smooth, then add the rest of the milk + water. Add salt.
  2. If you have time, let sit for 30 minutes. If not, go ahead.
  3. In a non-stick skillet put in about ½ tablespoon of salted butter. When the pan is really hot and the butter start to brown, put in a thin layer of pancake batter (about 0,8 dl/ a scant ⅓ cup). Fry until golden, then flip it over, lower the heat a bit and fry about 2 more minutes. Repeat.
  4. Put your fried pancakes between two plates or something of the sort, to keep them warm.
  5. Put lemon curd, cream cheese and cardamom in small bowls on the table. Eat.

 

 

Awesome Meatball Sandwich with red beets, apples and caper Or: Avant-garde Christmas sandwich

Waltzing Matilde making divine Meatball sandwich. Photo by Marcus Svanberg Something typically Swedish? The Nobel Prize….and meatballs. That’s a pretty great range, I would say. Now, if there’s everything or nothing in between, I’m not sure.

The Best Meatball Sandwich, Waltzingmatilde.com Anyway, I have no problem with putting all my national pride into these cute little babies. They’re made out of meat. And they roll. What more could you possibly want? 

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Open pesto sandwich (life-improvement, guaranteed)

Open Pesto Sandwich. Waltzingmatilde.com I really love freshly made pesto. Yeah, I know, who doesn’t? It’s a thing of perfection, right? Like Michelangelo’s Sistine chapel. Or The Mindy Project. Every time I eat a plate of freshly boiled pasta, tossed with hearty green homemade pesto I think: “This must be one of my all time favorite meals.”

Waltzing Matilde is making her Open Pesto Sandwich. With that in mind it’s sort of strange that it took me 35 years to come up with the idea for this sandwich. The open pesto sandwich. Yeah, let that sink in for while. The. Open. Pesto. Sandwich.

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com The only thing you have to leave out is the garlic, but that’s a price you’re willing to pay, believe me, in order to have pesto for breakfast. Or midnight snack. Or whenever. Oh, and another thing: it takes you about four minutes to make this life-altering sandwich.

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com With a regular pesto you blitz all these great ingredients together and they form this magical wonder sauce. And you, you forget that they were ever even stand-alone ingredients. In this recipe they stay close but still separate (the equivalent of the type of relationship a parent hopes their 14-year-old has with their new boyfriend or girlfriend).

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com In this way, you let the ingredients mingle happily with each other, but you also let them shine individually. The sweet, salty and crunchy almonds say “Hi!” to the soft cream cheese. The crumbly umami-packed Parmesan is hitting it off with the light herby basil. And the sourdough and the olive oil are, of course, the hosts of this great party.

Waltzing Matilde is making her Open Pesto Sandwich. Photo by Marcus Svanberg. Waltzingmatilde.com

Open pesto sandwich (life improvement, guaranteed)
 
You don’t need any measurements for this one. You just throw stuff on to that toasted bread like there’s no tomorrow. Okay?
Author:
Ingredients
  • Sourdough bread (or any bread you like!)
  • Salted butter
  • Cream cheese
  • Parmesan – shaved, thinly sliced or grated
  • Basil – shredded, chopped or small whole leaves
  • Almonds and/or pine nuts – toasted and then roughly chopped
  • Some good olive oil
  • Flaky sea salt
Instructions
  1. Toast your bread. Toast the nuts until golden in a medium hot pan with some olive oil and sea salt (4-5 min, shake the pan frequently). Set aside to cool a bit. Dress your toast with butter (no, you should not skip the butter), cream cheese and shaved Parmesan. Sprinkle the basil over it. Chop up the nuts and sprinkle on top. Drizzle with olive oil and sprinkle some sea salt. And then: Enjoy!

Buckwheat Crepes with chocolate peanut butter and black currant jam! Or: The hipster version of PBJ!

Buckwheat pancakes with peanut butter and black currant jam. Photo by Marcus Svanberg. Waltzingmatilde.com The autumn is now in full anti-bloom and it’s time for some serious cocooning. Light summer salads is, literally, so last season and we’re now ready for some heavy comfort food. In other words: It’s peanut butter jelly time!!

Ok, so the PBJ tradition that stems from the 50’s, the all-American invention, the sandwich Elvis ate a few too many of, is made with cheap white pre-sliced bread, some sugary, brightly colored strawberry/grape jelly and a big slab of peanut butter. And when pressed together it makes a perverse sound. Correct? Correct.

Buckwheat pancakes with peanut butter and black currant jam. Photo by Marcus Svanberg. Waltzingmatilde.com But it hasn’t become a sandwich evergreen for nothing, right? Behind that white-trashy curtain hides a winning combination. Right? You have the rich, creamy peanut butter marrying the sweet, sticky jam. It’s an opposites attract-kind of thing. It’s the freakin’ yin and yang of sandwiches!

That’s why we, the conscious middleclass of the West, mustn’t discard the whole concept, but should instead come up with a PBJ recipe that are in line with the latest hipster food trends.

Waltzing Matilde making buckwheat pancakes with peanut butter and black currant jam. Photo by Marcus Svanberg. Waltzingmatilde.com And that my friends, is exactly what I’ve done. I present to you: The Healthy Hipster version of PBJ!

Here it goes: You take organic peanut butter scented with a hint of chocolate. Yes? And you let it swirl around with some nice dark, tangy, silky, elegant black currant jam. Yes? But where exactly is this swirling gonna take place, you ask. On a buckwheat crepe of course! Yes? YES! (Peanuts: healthy fats, vitamin E, niacin, folate, manganese, anti-oxidants; Buckwheat: high quality protein, naturally gluten-free; Black currants: anti-oxidants.)

Everyone that I’ve made taste this lavish/healthy ménage a trois has swooned. Like literally. Like, they’ve made weird noises. My little brother for example walked back and forth in my kitchen and repeatedly said “Oh my God”, “Oh my God” (while I sat calmly in my chair with a pleased look on my face and said “Yeah, I know”).

Buckwheat Crepes with chocolate peanut butter and black currant jam! Or: The hipster version of PBJ!
 
When I crave these flavors so badly that I don’t have time to make crepes, I eat this combo of spreads on some buttered spelt crisp bread. It’s so good you will LOL! If you for some reason don't want to/can't eat peanut butter, roasted tahini w salt works great here! Ps. Buckwheat crepes is a bit more dense than crepes made with white flour, so if you're a lover of fluffy crepes I just wanna give you a heads up.
Author:
Ingredients
Buckwheat Crepes (Gluten free)
  • A heaping ¾ cup/ 2 dl of buckwheat flour
  • A scant ¼ cup / ½ dl rice flour
  • A scant ¼ cup / ½ dl corn flour
  • 2 large eggs or 3 small
  • 2 heaping cups / 5 dl of milk
  • ¼ cups / ½ dl of water
  • A good pinch of fine salt
  • Some butter/coconut oil/olive oil for frying
To serve with
  • Crunchy peanut butter scented w chocolate (I used Urtekram's organic. If you can't find any chocolate PB, just add a bit of cacao powder to your regular PB.)
  • Black currant jam/ black currants boiled gently with sweetener of your choosing.
Instructions
  1. Take a medium sized bowl and put in the flours. Add the eggs on top. While whipping, pour in about half of the milk. Whip until smooth, then add the rest of the milk. Add salt. If you have time/patience, let sit for about 10 minutes. (The texture should be a bit thicker than when making crepes with all-purpose flour.)
  2. If you've never done crepes before: Add fat to a pan. When really hot pour in the batter, fry until golden beneath, then flip it over. Fry for about 2 more minutes.
  3. Serve warm with a good dollop of peanut butter and the blackcurrant jam. And some hot, strong coffee of course!