Wouldn’t it be fun to eat something from a different place on Earth, until you tried all cuisines and foods? I am lucky to live in a city, where ethnic food seems to be the norm, rather than the exception. You can find anything from South-East Asian (which, by the way, I had for lunch…), to Ukrainian, Ethiopian or even Tibetan food in Vancouver. And I love trying these new-to-me foods. But something’s missing. Something familiar. There’s a little bit of German food here and there, so I am able to find my beloved dense and grainy real bread (thanks to Artisan Bake Shoppe and Swiss Bakery).
But there isn’t a single place that sells Swedish food around here, except IKEA. And believe me, those frosted (what??) cinnamon buns aren’t the real thing. And Swedish food is good! There’s so much more than bags of frozen meatballs. One of my favourite desserts is Kladdkaka (sticky cake). I could eat it any day of the year, and love to bring it to get-togethers or picnics.
In Sweden, school kids get warm lunches. Every Thursday, there was Split Pea Soup and Pancakes on the menu. So yesterday I thought, why not surprise my Swedish guy with Swedish Thursday?
I always try to make dinners that are easy, quick and healthy. (Vegan) Split Pea Soup and (Not-So-Vegan) Oven Pancakes were the perfect combo. And so easy, too.
For the soup, you need:
- 2 cups of yellow split peas + 1 cup of green split peas
- 1 Tsp vegetable oil (I used EVOO)
- 1 onion, chopped
- 1 clove of garlic, chopped
- 6 cups of water
- 2 bay leaves
- salt and pepper to taste
Saute onion and garlic in a large saucepan with the vegetable oil until translucent. Add split peas to the pot and cover with water. Bring to a boil. Turn down heat and simmer on low heat for about 2 hours until soup reaches desired consistency. If cooked long enough, there is no need for pureeing. Add bay leaves, salt and pepper during the last half hour of cooking (I don’t remember where I read to add the salt later, but I think it was to make the peas smoother… don’t quote me on it, though!). Some people like to simmer a ham bone in the soup for extra flavor, but I decided to keep it animal product free.
On to the pancakes. Traditionally, Swedish Pannkakor are very thin and almost crepe-like, and can be filled sweet with whipped cream and jam or savoury, with ham and cheese for example. But then I thought making pancakes is way too much work and would take a little too long. Luckily, a certain someone made weekend brunch for us and then even shared his recipe of oven pancakes!
And because this recipe is awesome, quick, easy and great for serving a crowd (if you adjust the measurements), I’m excited to share it with you!
Papa Pingu’s Ugnspannkaka (Oven Pancake) (2-3 servings)
- 20 cm x 30 cm deep oven-safe dish
- 1 Tsp. butter for the form
- 2 eggs
- 400 ml milk
- 200 ml all-purpose flour
Grease oven-safe dish with butter. Slightly whisk eggs and add half of the milk. Whisk in the flour and the rest of the milk, until you have a smooth batter. Fill into your oven dish and bake at 220*C / 440* F for 30 minutes. After taking it out of the oven, let the oven pancake sit for a few minutes until set. Cut into individual pieces and serve as desired, for example savoury…
…or with fresh fruit!
Let me know what you think of this recipe!
Your turn: Is there any food you are missing, where you live? Do you have a favourite type of cuisine? I love spicy food: Indian, Thai, Malaysian, and Mexican are among my favourites. But every now and then I crave something that revokes memories of friends and family back home in Europe (which usually involves less chillies on the spice scale…).
PS: Linking up with Cooking around the World!