Comments on: Pancakes that melt in your mouth http://www.acatinthekitchen.com/?p=130 A Swedish food blog Mon, 26 Jul 2010 01:25:20 +0200 hourly 1 By: scommesse sportive zona bet lizzano ta http://www.acatinthekitchen.com/?p=130&cpage=1#comment-63154 scommesse sportive zona bet lizzano ta Tue, 30 Oct 2007 10:14:11 +0000 http://www.acatinthekitchen.com/?p=130#comment-63154 <strong>scommesse sportive zona bet lizzano ta...</strong> braining appends photocopies curler:Saxonize constructions,... scommesse sportive zona bet lizzano ta…

braining appends photocopies curler:Saxonize constructions,…

]]> By: Dagmar http://www.acatinthekitchen.com/?p=130&cpage=1#comment-16355 Dagmar Mon, 01 Jan 2007 13:29:42 +0000 http://www.acatinthekitchen.com/?p=130#comment-16355 Jessica: Hi and thanks for your long comment.. That blueberry maple syrup sounds fantastic, I will try making it. I use medium when I cook the pancakes. My tops are also a bit uncooked when I flip them, but they still are quite firm and easily flipped. Maybe the problem is the cheese that you're using, maybe it isn't as firm as mine and therefore it's difficult flipping the pancakes? Or try making smaller ones? Jessica: Hi and thanks for your long comment.. That blueberry maple syrup sounds fantastic, I will try making it. I use medium when I cook the pancakes. My tops are also a bit uncooked when I flip them, but they still are quite firm and easily flipped. Maybe the problem is the cheese that you’re using, maybe it isn’t as firm as mine and therefore it’s difficult flipping the pancakes? Or try making smaller ones?

]]> By: Jessica http://www.acatinthekitchen.com/?p=130&cpage=1#comment-15716 Jessica Wed, 27 Dec 2006 17:04:39 +0000 http://www.acatinthekitchen.com/?p=130#comment-15716 I just tried these pancakes this morning, as my husband is a pancake fiend. I served them with some blueberry-maple syrup (you boil blueberries in maple syrup and let cool -- you can keep in the berries or strain them out). My husband's response was "They're weird!" Uh-oh ... I asked "in a good way, or a bad way?" But he meant in a good -- very good! -- way. He really loved the light fluffiness of them. I was so surprised one can make pancakes that use so little flour, and the lemon and cheese together is amazing. My only question is what heat setting do you use? We used "medium," but that seemed to be too hot after a while, because when we flipped the pancakes, the tops were still too uncooked, though the bottom was getting fairly dark. If you have any tips on frying these delicious pancakes, that would be great! Thanks for all your wonderful recipes! I just tried these pancakes this morning, as my husband is a pancake fiend. I served them with some blueberry-maple syrup (you boil blueberries in maple syrup and let cool — you can keep in the berries or strain them out). My husband’s response was “They’re weird!” Uh-oh … I asked “in a good way, or a bad way?” But he meant in a good — very good! — way. He really loved the light fluffiness of them. I was so surprised one can make pancakes that use so little flour, and the lemon and cheese together is amazing. My only question is what heat setting do you use? We used “medium,” but that seemed to be too hot after a while, because when we flipped the pancakes, the tops were still too uncooked, though the bottom was getting fairly dark. If you have any tips on frying these delicious pancakes, that would be great! Thanks for all your wonderful recipes!

]]> By: A cat in the kitchen » Blog Archive » How to make your own quark-curd http://www.acatinthekitchen.com/?p=130&cpage=1#comment-7914 A cat in the kitchen » Blog Archive » How to make your own quark-curd Sun, 29 Oct 2006 18:09:39 +0000 http://www.acatinthekitchen.com/?p=130#comment-7914 [...] Quark is a kind of soft cream cheese often used in Polish recipes and you’vre probably noticed that I use it a lot, especially in cheesecakes as I’m used to eastern european cheesecakes with quark instead of cream cheese. The problem is that in Sweden we only have Kesella. Kesella works rather well in some recipes but often it’s just too watery and runny. Some dishes calls for compact quark, and that you solve by making it yourself. This is just the base recipe, when you’re done you can use this homemade quark in cheesecakes (maybe a Tiramisù cheesecake or raspberry cheesecake brownies, pierogi (a sort of Polish tortellini), pancakes (either Polish ones or pancakes that melt in your mouth) or other dishes. Or you can just add some of your favourite spices and put it on a piece of bread together with some tomato slices and you have yourself a delicious sandwich. In day or two I will post another delicous dish which calls for this homemade quark. [...] [...] Quark is a kind of soft cream cheese often used in Polish recipes and you’vre probably noticed that I use it a lot, especially in cheesecakes as I’m used to eastern european cheesecakes with quark instead of cream cheese. The problem is that in Sweden we only have Kesella. Kesella works rather well in some recipes but often it’s just too watery and runny. Some dishes calls for compact quark, and that you solve by making it yourself. This is just the base recipe, when you’re done you can use this homemade quark in cheesecakes (maybe a Tiramisù cheesecake or raspberry cheesecake brownies, pierogi (a sort of Polish tortellini), pancakes (either Polish ones or pancakes that melt in your mouth) or other dishes. Or you can just add some of your favourite spices and put it on a piece of bread together with some tomato slices and you have yourself a delicious sandwich. In day or two I will post another delicous dish which calls for this homemade quark. [...]

]]> By: Multipurpose Balsamic Vinegar - Around the World on a Meme at Doughboy http://www.acatinthekitchen.com/?p=130&cpage=1#comment-709 Multipurpose Balsamic Vinegar - Around the World on a Meme at Doughboy Thu, 30 Mar 2006 03:47:19 +0000 http://www.acatinthekitchen.com/?p=130#comment-709 [...] I thought that something lemony would end the meal on a right note. I had a few organic mini Meyer lemons in the fridge (Meyers were the übertrendy ingredient of yesteryear in NYC restaurants: their taste is a hybrid of lemon and orange, less sharp than that of regular lemons). I had just found a lovely-sounding recipe from Dagmar’s blog that combined lemon zest and ricotta (quark is an easy substitute). Ricotta may very well be my favorite dairy product, and nothing involving it can be all bad. Best of all, fluffy and airy with egg whites, this recipe is closer to lemon meringue than regular pancakes. I sprinkled them with fresh raspberries and L’Argento (with a noble vinegar like this, no added sugar is needed). Their taste and texture was incredible and texture. I’ve included the full recipe after the jump for future reference… [...] [...] I thought that something lemony would end the meal on a right note. I had a few organic mini Meyer lemons in the fridge (Meyers were the übertrendy ingredient of yesteryear in NYC restaurants: their taste is a hybrid of lemon and orange, less sharp than that of regular lemons). I had just found a lovely-sounding recipe from Dagmar’s blog that combined lemon zest and ricotta (quark is an easy substitute). Ricotta may very well be my favorite dairy product, and nothing involving it can be all bad. Best of all, fluffy and airy with egg whites, this recipe is closer to lemon meringue than regular pancakes. I sprinkled them with fresh raspberries and L’Argento (with a noble vinegar like this, no added sugar is needed). Their taste and texture was incredible and texture. I’ve included the full recipe after the jump for future reference… [...]

]]> By: Dagmar http://www.acatinthekitchen.com/?p=130&cpage=1#comment-704 Dagmar Wed, 29 Mar 2006 11:59:10 +0000 http://www.acatinthekitchen.com/?p=130#comment-704 <b>Anna</b>: Thank you for visiting! The pancakes are delicious, we make them almost every Sunday morning :-) Anna:
Thank you for visiting! The pancakes are delicious, we make them almost every Sunday morning :-)

]]> By: Anna http://www.acatinthekitchen.com/?p=130&cpage=1#comment-701 Anna Tue, 28 Mar 2006 23:16:30 +0000 http://www.acatinthekitchen.com/?p=130#comment-701 Just discovered your blog: what a lovely recipe - printed it out immediately. I'm totally intrigued by the mix of Swedish and Polish ingredients btw! Just discovered your blog: what a lovely recipe – printed it out immediately. I’m totally intrigued by the mix of Swedish and Polish ingredients btw!

]]> By: Pille http://www.acatinthekitchen.com/?p=130&cpage=1#comment-663 Pille Sun, 19 Mar 2006 15:17:54 +0000 http://www.acatinthekitchen.com/?p=130#comment-663 These sound yummy - especially that raspberry syrup! I also really like the way you've set the picture - it's nice to see a glimpse of the outside. These sound yummy – especially that raspberry syrup! I also really like the way you’ve set the picture – it’s nice to see a glimpse of the outside.

]]> By: Fran http://www.acatinthekitchen.com/?p=130&cpage=1#comment-662 Fran Sun, 19 Mar 2006 15:04:57 +0000 http://www.acatinthekitchen.com/?p=130#comment-662 Can't wait to try these. They look so delicious. Pancakes a real favorite at our house. Thank You. Can’t wait to try these. They look so delicious. Pancakes a real favorite at our house. Thank You.

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