I learned to make this from you and I love it. But I only use a small pinch of salt. I can't believe how much salt you put in yours. You must enjoy it more salty than I do. I also make it on my Trangia 27 stove too
A Swedish infvention! Who knew? We call them "crepes" here in Canada, our favorite and preferred method. The Trangia is taylor made for them! I'm going to get all the accessories from my Trangia burners, that is too cool.
here we call them '''crêpes parisienne'' because we make crepe with other flour too (buckwheat/sarasin better for salted crepe with cheese, ham and a egg).
Thought that at the first portion, then he puts in a second. It would give my doctor a heart attack if I said I put that much in. And I wonder if the butter was salted. I guess I have just grown up with the sweet version.
That's good eating! Here in Northwestern Ontario, Canada, we have a big Finnish community, and they make "Finnish" pancakes just like that! Maybe those rascally Finn's stole'd it from the Swede's eh! :o) I just "discovered" alcohol stoves a few years ago. Been using a Trangia burner and Clikstand for a few summers now on my canoe trips. Just bought me a Trangia 27 set up and been playing with it. Fun! I now want the big T-25 stove rig. My neighbours who pick wild foods, made me up a rhubarb-blueberry jam for my pancakes - mmmm! Life is good!
This brings back memories of when I was a kid eating these kind of pancakes with lingonberry jam and baked herring at the Swedish Glee Club in North Chicago, Illinois. Thanks for the memories Freddie!
Bread (water, flour, baking powder and salt) in uncoated (hot) pan (any hot surface, even stone). flour enough get dry surface for prevent dough stick to pan. Aluminum foil on pan save fuel. Turn once time. You can collect brownish flour to top of bread with butter. Excellent. Fried egg taste good with bread.
Wife makes these on the weekends, like mine with honey and butter. They are the best you are right even though I am American! I'll agree with you on that point. I will put some lingonberry on mine too ;-) cheers!
Zoltan Nabradi Zoltan, my parents are Hungarian and I understand a lot of spoken Hungarian, but never learned to read and write in Hungarian. I just got back from a month in Hungary a few weeks ago, that was a great trip.
Steven Szabo Oh, I see.Actually, I'm living abroad too for the last 19 years.:-)I went home this summer after 10 years, and yes, you are right, was a great trip.Long live Hungary!:-)
Mmmmmm yummy but you should have sprinkled sugar on your pancake and squeeze lemon all over your pancake or iff you don't like the lemon juice use nutella spread 😉👌
HaHa! My blood pressure went up a few points watching the salt go in! My family (in Australia mostly used to eat them as a dessert, with sugar sprinkled on them and lemon squeezed over to wet the sugar, roll them up with your fork and have at them. Is the pan a non stick or a titanium or whatever they are? I can't imagine doing pancakes in the Al ones. You cookk like my mother used to, a handful of this and a handful of that, etc! Great video, thanks.
The one thing I must stress about those burners; they get HOT! Hot enough to potentially damage your billy pots! I tried dry baking some Bisquik biscuits, and I neglected to use the simmer ring! Oops! I overheated my 1.75L pot, and now I have to replace it... damn!
* Mine is the 25 version, not 25 years old. It must be a buzz to own something for that long that you have loved using day in day out. I hope I have mine for as long.
A lot of Americans are unfamiliar with using alcohol for cooking. The majority that camp, aren't even familiar with the Trangia system! I happen to own an older Trangia 25! I love it! And, I have several German spiritusbrenners!
James, I've used alcohol stoves for about the same amount of time, and every time I break out an alcohol stove, people often look dumbfounded when I do this. They're surprised!
Your telling us that your Tangia is 25 years old,, you took it out of a Tangia plastic bag,, how could you have a 25 year old plastic bag in that condition?
