Rye & Beer Pancakes (Rug Pandekager)
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Cooking with beer can impart complex flavor to everything from beef stew to cookies. But have you ever used your favorite brew to prepare breakfast? The rye and beer pancakes from Nichole Accettola’s new cookbook, Scandinavian from Scratch, are a delicious opportunity to give it a go.
“Scandinavian pancakes look similar to French crepes, but they’re lighter and chewier, thanks to more eggs and less flour,” writes Accettola. “Beer gives the batter a malted earthiness. When served with lightly sweetened whipped cream and berry compote, the results are heavenly.”
If you have the time, prepare the berry compote and whipped cream ahead to serve whenever the pancakes are ready. In the rare case that you have leftover pancakes, Accettola recommends topping them with butter, sugar and cardamom.
Scandinavian from Scratch Copyright © 2023 by Nichole Accettola. Photographs copyright © 2023 by Anders Schønnemann. Published by Ten Speed Press, an imprint of Random House.
1 cup (150g) fresh blackberries
¼ cup (50g) sugar
1 teaspoon fresh lemon juice
1 cup (150g) frozen raspberries
Rye & Beer Pancakes
⅔ cup (70g) cake flour
¾ cup (85g) rye flour
¼ teaspoon kosher salt
1 cup whole milk
2 tablespoons unsalted butter, melted, plus more for greasing
1 cup beer (pilsner or pale ale)
1 cup heavy cream
3 tablespoons confectioners’ sugar
Berry compote or fresh fruit, for serving
1. Make the berry compote: In a medium saucepan, combine the blackberries, sugar, lemon juice and 1 tablespoon of water over low heat. Using a wooden spoon, stir and crush the berries against the side of the pot until the sugar dissolves.
2. Increase the heat to medium-high and simmer for about 2 minutes to thicken the mixture. Stir in the raspberries. Cook for 2 minutes more, then remove from the heat and transfer to a bowl. Serve hot or cold. Store the compote in an airtight container in the refrigerator for up to 5 days.
3. Make the pancakes: In a medium bowl, whisk the cake flour, rye flour and salt until well combined. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, milk and melted butter on medium until frothy. Add the flour mixture and beat on low until well incorporated and no floury lumps remain. Add the beer and whisk on low for 1 minute more. Set aside while you whip the cream.
4. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the cream on medium until soft peaks form. Add the confectioners’ sugar and whip again.
5. Lightly butter a medium nonstick skillet or crepe pan over medium heat. The batter is buttery enough that you may not need to butter the pan again for the remaining pancakes. Using a ladle, drop about ⅔ cup of the batter onto the pan, lifting and swirling the pan to cover the surface thinly. Let the pancake cook for about 2 minutes, until the surface looks fairly dry and the edges are browned and lifting slightly away from the pan. Flip it with a spatula and let it cook on the other side for 1 minute more. Place the pancake on a plate and repeat with the remaining batter, stacking the pancakes as you go. Serve immediately with bowls of sweetened whipped cream and berry compote.