“A traditional dish in Sweden are these small, thin and eggy pancakes made in a special pancake pan with indentations controlling the diameter of the pancakes,” explains chef Magnus Nilsson.
“In this recipe, the batter is made with equal parts wheat and barley flour and the pancakes are wrapped around a filling of sprouted barley and sliced onions, slowly cooked in the acidic whey from cultured milk.”
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Nutrition Facts
Barley pancakes with sour onions
Amount Per Serving
Calories 568
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 211mg70%
Sodium 539mg23%
Potassium 558mg16%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 13g14%
Protein 78g156%
Vitamin A 551IU11%
Vitamin C 4mg5%
Calcium 415mg42%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Barley pancakes with sour onions
Perfrect for a savoury breakfast
Servings: 6 people
Calories: 568kcal
Equipment
- small pancake pan
- Bowl
- Pan
Ingredients
For the pancake batter:
- 2 eggs
- 600 g milk
- 75 g wheat flour
- 75 g barley flour
- 5 g salt
- butter for frying
For the filling:
- 500 g crystal-clear whey, obtained from yogurt or buttermilk
- 20 g butter
- 3 onions cut into paper-thin slices
- 1-2 spoonfuls of cream
- 30 g whole barley seed sprouted to roughly 3cm-long green sprouts, to serve
Method
- Make the pancake batter. Beat the eggs and half of the milk together in a bowl, using a stiff whisk. Add both flours and the salt and stir briskly to get rid of any lumps. Add the remaining milk and stir until fully incorporated. Cover and leave at room temperature for 30 minutes.
- Make the filling. Pour the whey into a wide pan and start reducing it over a medium heat, and when you are left with about a tenth of the original volume add the butter and onions. Stir around to fully glaze the onions before flattening them out into an even layer and covering them with a cartouche (parchment lid). Continue to cook the onions over a low heat for another 10 minutes or so. The onions should soften but they should not fall apart, and the pan should be almost completely dry. It is important, though, that there is no coloration. Just before serving, add the first spoonful of cream and stir. If the texture is pleasant and creamy it is ready, if it is still a bit dry, add the other spoonful too.
- To finish, heat a small pancake pan to a fairly high heat, butter each indentation very lightly and spoon batter into them. Swirl the pan around to coat the inside of the indentations evenly and thinly. Cook until just set before spooning some of the onion onto each pancake. Place some strands of sprouting barley on each mound of onions before rolling the pancakes up and serving them immediately.
Nutrition
Calories: 568kcal | Carbohydrates: 41g | Protein: 78g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 539mg | Potassium: 558mg | Fiber: 3g | Sugar: 13g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 415mg | Iron: 7mg
Faviken: 4015 Days, Beginning To End by Magnus Nilsson is published by Phaidon. Photography by Erik Olsson.
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