I think it was comparing it to the Swedish oven pancake that makes it seem so protein rich to me. At least in Norbotten the recipe for oven pancakes involves one liter of milk, only one or two eggs, plus enough flour to make a batter that is starting to get thick, but still has a good flow to it when poured into the pan. This recipe, by comparison, tastes very eggy (at least when baked). However, this version, like the Swedish version, tastes very good combined with raspberry (or other berry) jam (which solves the "cinnamon sugar doesn't stick) issue) +/- whipped cream (or yoghurt).
If I try this again I will try using a large rectangular pan instead of the cast iron pot. The oven pancakes are usually baked in a thin layer in the largest baking pan that fits in the oven (hanging directly from the rails that the wire oven racks normally sit from). I just checked, and measuring in inches ours is 16.5 x 13.75". This lets them cook quickly without over browning before the insides are done, and I think it would work better with this egg-rich version. (Normally I bake cornbread or other quick breads in the cast iron, and it never sticks, but this recipe did, and it was bothersome to have to get out a bamboo skewer to loosen it--with the well buttered rectangle pan that might not be so much of an issue.)
The other think I am curious to try is what happens if one uses the cream straight from the fridge, without cooking it. It was bothersome to have the extra step, when I am used to just whisking together milk and eggs and sifting in a bit of flour. Do you have any idea what advantage boiling the cream imparts?
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timeasmymeasure
Re: 7 or 8 eggs doesn't count as protein?
Date: 2015-06-27 06:26 am (UTC)If I try this again I will try using a large rectangular pan instead of the cast iron pot. The oven pancakes are usually baked in a thin layer in the largest baking pan that fits in the oven (hanging directly from the rails that the wire oven racks normally sit from). I just checked, and measuring in inches ours is 16.5 x 13.75". This lets them cook quickly without over browning before the insides are done, and I think it would work better with this egg-rich version. (Normally I bake cornbread or other quick breads in the cast iron, and it never sticks, but this recipe did, and it was bothersome to have to get out a bamboo skewer to loosen it--with the well buttered rectangle pan that might not be so much of an issue.)
The other think I am curious to try is what happens if one uses the cream straight from the fridge, without cooking it. It was bothersome to have the extra step, when I am used to just whisking together milk and eggs and sifting in a bit of flour. Do you have any idea what advantage boiling the cream imparts?