Swiss Pancakes Recipes

FLUFFY SWEDISH PANCAKES

Steps:

• Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
• Stream the melted butter into the batter while continuing to beat.
• Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
• Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
• Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

SWISS CHEESE POTATO PANCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

CHOLERMüS - SWISS PANCAKE

Steps:

• 1. BATTER: Combine eggs, salt, milk, cottage cheese, flour, honey, and oil in food processor or blender. Process until smooth.
• 2. Heat butter in a 9- or 10-inch nonstick skillet over medium heat. Pour one-fourth of batter about a half-inch thick into bottom of pan. Cover and cook until top loses its gloss, then flip over and cook the other side until lightly browned.
• 3. Carefully remove to a plate and keep warm. Repeat with rest of batter until 4 large pancakes are cooked. These pancakes will be slightly fragile, so use care not to tear them.
• 4. FILLING: Combine apples, butter, honey, and cinnamon in a small pan. Heat over medium heat until apples are cooked through.
• 5. ASSEMBLY: Place one pancake on serving dish. Top with half of filling. Place second pancake over top of filling. Dust with confectioner's sugar. Prepare second pancake the same way. Each stacked cake serves 2 people. Cut and serve accordingly.

SWISS PANCAKES

Steps:

• Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
• For best results, refrigerate batter for at least 30 minutes before cooking.
• Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
• Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
• Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
• For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
• Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.

CINNAMON-SPICED SWISS CHARD PANCAKES

Steps:

• Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
• Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
• Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.

SWISS POTATO PANCAKE

Steps:

• Cook potatoes in pot of boiling salted water until just tender. Drain. Peel potatoes and cut lengthwise into quarters; refrigerate until cold, about 20 minutes.
• Coarsely grate cold potatoes into large bowl. Sprinkle with salt and pepper; toss to blend. Melt butter with oil in heavy medium nonstick skillet over medium heat. Add potatoes to skillet. Sauté until potatoes begin to color, stirring occasionally, about 5 minutes. Using metal spatula, press potatoes firmly into flat pancake (about 1/2 inch thick). Reduce heat to low and cook without stirring until pancake is brown and crisp on bottom, about 12 minutes. Slide pancake out onto large plate. Cut into wedges. Place on plates, browned side up. Sprinkle with parsley.