Posted May 23, 2002 by Sea Change
I learned of these from friends of Swedish extraction.
These are sweet and more milky than most pancakes and are flavored best with cardamom, freshly ground into the batter. The only way to ensure you get a nice round ball is to really beat the batter, let it rest, and then beat it some more.
There is a special pan. It is cast iron, with 7 half-sphere wells 5 cm or so in diameter. The middle well is best used to keep full of already hot oil, so that all wells are evenly heated, and so you don't have to wait for the oil to heat to get another 1/2 dozen going. It also helps keep them perfectly shaped as the absence of a ball in the middle gives you more skewer manipulation options, so you don't have to sacrifice any to the dog.
By deft manipulation with bamboo skewers, you can rotate the semi-cooked batter around in its cup, and the raw batter in the middle will spill out and create new wall. With a little practice, you can create a nearly perfect ball of pancake, for filling with apple, jam, or powdered sugar.
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