Swedish Pancakes

When our daughter is in the mood for pancakes, we usually make this recipe or the one for yogurt pancakes because they only require basic ingredients and are so fast and easy to make. This recipe makes pancakes that are thicker than crêpes and thinner than traditional pancakes. If you have fresh fruit on hand, this recipe for fruit pancakes is another good option.

Ingredients:
3 tbsp sugar
1 1/2 cups flour
1/2 tspn salt
2 cups whole milk
3 eggs
2 tbsp unsalted butter, melted

toppings:
confection sugar
maple syrup
strawberries and whipped cream

Preparation:

1. In a mixing bowl, mix together the sugar, flour, and salt.
2. Add the milk and eggs to the mixing bowl and mix well until all of the ingredients are well combined. The batter will be thin compared to traditional pancake batter.
3. In a large skillet over medium heat, cook the pancakes.
4. Dust the pancakes with confection sugar before serving.
5. Serve hot with maple syrup or strawberries and cream.

Sweden [ print this recipe for Swedish Pancakes ]

Quinoa Carrot Cake with Maple Cream Cheese Frosting Recipe

Classic carrot cake takes on a nuttier flavor and finer consistency when made with quinoa flour.  With the quinoa, the applesauce, and the carrots, we think this is a healthier option than most traditional carrot cakes – although the rich cream cheese frosting certainly tips the scales back in the direction of sinful!

Ingredients:
2 cups quinoa flour
1 cup packed brown sugar
2 tspn baking powder
1 tspn ground cinnamon
1/4 tspn salt
3 large eggs
1 cup unsweetened applesauce
1/4 cup vegetable oil
2 tspn vanilla extract
3 cups peeled and grated carrots
3/4 cup raisins

Maple Cream Frosting
1  8oz. package cream cheese
1/2  cup (1 stick) unsalted butter, softened
3 to 4 cups confectioner’s sugar, sifted
2 tbsp maple extract
1 cup chopped walnuts (optional)

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.  Grease 2 8-inch round cake pans with butter or shortening, or cooking spray. 
2. In a medium bowl, combine the quinoa flour, brown sugar, baking powder, cinnamon, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs at low speed, increasing to medium.  Beat in the applesauce, vegetable oil, and vanilla extract, scraping down the sides occasionally.  With the mixer on low speed, beat in the carrots.  Gradually add the dry ingredients, beating just until combined, scraping down the sides of the bowl as needed.  Remove the mixer bowl and fold in the raisins using a spatula or a wooden spoon.
4. Divide the mixture evenly between the two prepared cake pans.  Rap the filled pans a few times against a counter to settle the batter and remove any air bubbles.  Bake until the cake springs back when touched and a cake tester inserted into the cake comes out with just a few crumbs clinging to it, 20 to 25 minutes.  Cool in the pans on wire racks for about 10 minutes.  Then turn the cakes out onto the wire racks to cool completely.
5. For the frosting:  Place the cream cheese and the butter in the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium speed until fluffy and well combined.  With the mixer on low speed, gradually add the confectioner’s sugar, mixing well after each addition, until the frosting has a fluffy but spreadable consistency.  Beat in the maple extract.
6. Place one cake layer on a serving plate and spread icing over the top.  Place the second layer on top, then frost the top and sides of the cake.  Sprinkle the walnuts over the top of the cake, if using.

Serves 8 to 10

Recipe courtesy of Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser.


Sweden  [ print this recipe for Quinoa Carrot Cake with Maple Cream Cheese Frosting ]