Ole's Swedish Hotcakes
This recipe is from Innkeeper, Cally Dym at Little River Inn, Mendocino, California. It's a family recipe that's been handed down through many generations originating from Sweden! Her husband, Chef Marc Dym, is the Executive Chef for the Inn and made these delectable hotcakes for us. It was so good, we wanted the recipe!
Here's a taste of Sweden coming to you from one of the most beautiful regions in the country. Mendocino literally sits right on the rugged coastline with breathtaking views of the Pacific Ocean. These delicious hotcakes will send your senses to the area known as "the edge of the earth."
To read more about our incredible stay surrounded by Redwoods, mountains, and ocean- see our post:
- 1 cup flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups milk
- 1/2 cup half and half
- 3 eggs
- 3/4 cube of butter (or 6 tablespoons ) butter, melted
Secret Tip #1: Make batter 12-24 hours before serving & refrigerate.
- Mix flour, sugar, salt, and baking powder together.
- Mix milk and half and half together and combine with above ingredients.
- Separate whites from yolks and beat whites until stiff.
- Beat yolks and add to batter.
- Secret Tip #2: Gently fold in egg whites.
- Secret Tip #3: Gently stir melted butter into batter.
- Secret Tip #4: Refrigerate overnight and stir very gently before griddling.
For perfectly-textured hotcakes, the batter should have tender pockets of butter throughout.