0 (0)


Ole's Swedish hot cakes

Ole's Swedish hot cakes
Robert Gauthier / Los Angeles Times

There are many reasons to visit the Mendocino coast: rocky cliffs that tumble to a wind-whipped sea; antique shops, New Age pottery barns and bookstores (sometimes all wrapped up in one); and Ole's Swedish hot cakes. The hot cakes might ... Read more

Total time: 20 minutes | Serves 4
  • 3/4 cup (1 1/2 sticks) butter
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup half-and-half
  • Grated zest of 1 orange
  • 3 eggs, separated

Step 1Melt the butter and let it cool slightly.

Step 2Meanwhile, stir together the flour, baking powder, sugar and salt in a mixing bowl. Whisk in the milk, half-and-half and zest. The mixture will be very liquid; don't worry.

Step 3Whisk in the egg yolks (this will thicken the batter slightly). In a separate bowl, beat the egg whites until soft peaks form and stir them gently into the batter. (You don't need to fold them; the batter is not that delicate.) This will thicken it to about the consistency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made ahead to this point and refrigerated, tightly covered, overnight.)

Step 4Heat a nonstick skillet over medium-high heat until drops of water skitter across the surface. Slowly pour one-half cup of the batter in the center, forming as much of a circle as you can (using a ladle or measuring cup with a lip makes this easier).

Step 5Cook until the bottom of the pancake has lightly browned and the top begins to look slightly dry, about 3 minutes. Flip the pancake and cook until it feels somewhat firm when pressed lightly in the center, 2 more minutes.

Step 6Remove from the pan and keep warm in the oven. Serve 2 pancakes per person.

Note: This recipe comes from the Little River Inn just south of the town of Mendocino. The pancakes can be served with maple syrup or a big spoonful of strawberry sauce in the center. To really gild the lily, you can top that with a spoonful of whipped cream.


French toast muffin bites
French toast muffin bites

Classic elotes
Classic elotes

Basic romesco sauce
Basic romesco sauce

Black sesame dice
Black sesame dice

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts



Apple muffins
New Orleans-style beignets
Eggs Florentine