Author: Fanny

  • Buckwheat blini

    Buckwheat blini

    & all the trimmings!

    On the 16th of December, with the almost-polar night wrapped around us, the kitchen called. Buckwheat blini felt like the right kind of quiet project – batter rising under a tea towel, thinly sliced shallots steeping in vinegar and sugar.

    One by one, I spooned the mixture into the pan, watching the edges turn golden. We skipped the mustard this time, but there were avocados on the kitchen bench – perfectly ripe and just asking to be part of it all. A dollop of smetana, a slice of smoked salmon, tangy pickled shallots, and a generous squeeze of lemon brought it all together.

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    Buckwheat blini

    Fluffy, nutty buckwheat blini with tangy pickled shallots, creamy smetana, and silky smoked salmon – a dish that feels both indulgent and comforting. Perfect for special occasions, an elegant fika, or even a relaxed weekday dinner. On school nights, I like to serve it buffet-style: a platter of blini, a jar of smetana, and smoked salmon arranged on my favourite plate. Everything in the centre of the table, ready for the three of us to assemble their own.

    Notes

    I’m partial to my plättlägg when making blini. It’s a Swedish pancake pan with shallow indentations, perfect for creating evenly sized, golden rounds that hold their shape beautifully. It’s traditionally used for plättar – small Swedish pancakes – but works wonderfully for blini, too. If you don’t have one, a non-stick frying pan will do just fine.
    Author: Fanny Zanotti
    Prep Time30 minutes
    Cook Time20 minutes
    Total Time1 hour 30 minutes
    Makes 30 blini

    Ingredients

    For the blini

    • 25 g fresh yeast
    • 3 dl whole milk
    • 75 g buckwheat flour
    • 120 g plain flour
    • 2 eggs separated
    • a pinch of flaky sea salt
    • 50 g salted butter melted

    For the pickled shallots

    • 2 shallots peeled and thinly sliced
    • 50 ml distilled vinegar [12%]
    • 90 g caster sugar
    • 150 ml water

    Toppings

    • smetana
    • wholegrain mustard
    • smoked salmon sliced
    • fresh dill to garnish
    • avocado
    • lemon sliced into wedges

    Instructions

    Pickled shallots:

    • Combine the vinegar, sugar, and water in a small saucepan. Bring to the boil, then set aside to cool.
    • Add the sliced shallots to the cooled liquid and leave to pickle while you prepare the blini batter.

    Blini:

    • Crumble the yeast into a large mixing bowl. Warm the milk to 30°C and pour it over the yeast, stirring until dissolved.
    • Gradually whisk in the buckwheat flour and plain flour until the batter is smooth.
    • Separate the eggs, reserving the whites. Beat the yolks and salt into the batter. Cover with a clean tea towel and leave to rise for 30-40 minutes.
    • Melt the butter and whisk the egg whites to stiff peaks. Stir the melted butter into the batter, then gently fold in the whisked egg whites.
    • Heat a blini or non-stick frying pan over a medium heat and add a little butter. Spoon small amounts of batter into the pan to form individual blini. Cook until golden on both sides.

    To serve

    • Place a dollop of smetana on each blini, followed by a slice of smoked salmon and a few rings of pickled shallots. Garnish with fresh dill and lemon juice. Some freshly crushed black pepper or grated horseradish is a favourite too!
    • Serve immediately.

  • Chez Ma Tante’s pancakes

    Chez Ma Tante’s pancakes

    I’ve always been fascinated by fluffy American-style pancakes, perhaps because I didn’t grow up on them. In my childhood, pancakes, crêpes, really, were thin and delicate, the kind you’d fold into four with sugar and lemon or jam from my grand-mère’s wooden cabinet in the garage. The golden, towering stacks always felt like something from a storybook – indulgent, almost impossibly decadent.

    I already have two favourite recipes. One is a buttermilk classic by the great Marion Cunningham, who knew her way around the simplicity of breakfast like no one else. Her recipe reads like a letter from a friend, gently nudging you towards the joy of the everyday. The other is a five-minute wonder, a batter I can whisk together with my eyes closed on mornings when hunger wins over patience.

    And yet, when I stumbled upon Chez Ma Tante’s recipe one morning, I couldn’t resist. It felt like an invitation to try something new. The batter is looser than both of my regular recipes, and the results are ever so wonderful: a light and airy crumb with edges that cook to crisp, caramelised perfection.

    The original recipe calls for a full cup of clarified butter for cooking, but I couldn’t quite commit. A couple of tablespoons did the trick, yielding pancakes that were delicate yet indulgent. I had mine plain, marvelling at the texture and buttery caramelisation, but I can only imagine how they’d taste with a drizzle of maple syrup and a pat of butter melting into every crevice.

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    Chez Ma Tante’s pancakes

    Adapted from the New York Times.
    This is a recipe that doesn’t ask much but rewards you with pancakes that feel a little extraordinary. Perhaps it won’t replace my tried-and-true favourites, but it’s found its place – for mornings when I want pancakes that are both simple and a little special.
    The method is straightforward but with its own charm: sugar, salt, and a surprising 2 ½ tablespoons of baking powder whisked directly into an egg and yolk, before alternating in the milk and flour, finishing with melted butter.
    Serve them plain or with maple syrup and a pat of butter, and you’ll understand why this recipe deserves a spot in your morning repertoire.

    Notes

    On butter and cooking the pancakes:
    Chef Jake Leiber cooks his pancakes in a whole cup of clarified butter, but I prefer a simpler approach. I slice a generous piece of salted butter and stick it to the tines of a fork, using it to butter my cast-iron pan as I go. The butter browns gently, leaving the edges dark, crisp, and delightfully salty.
    On cast-iron:
    When it comes to pancakes, I always reach for my cast iron pan. Preheated over medium-high heat for 5-8 minutes to ensure an even surface, then lowered to medium-low for cooking, it produces pancakes with a light and airy crumb and caramelised edges that crackle under the fork.
    Author: Fanny Zanotti
    Prep Time15 minutes
    Cook Time20 minutes
    Makes 6 large pancakes

    Ingredients

    • 1 egg
    • 1 egg yolk
    • 2 ½ tablespoons 35 g baking powder
    • 2 tablespoons 25 g caster sugar
    • 1 teaspoon 5 g flaky sea salt
    • 300 ml whole milk
    • 130 g plain flour
    • 30 g salted butter melted
    • 60 g cold salted butter for cooking

    Instructions

    • Pre-heat your cast-iron pan on medium-high heat for at least 5 minutes, then reduce to medium-low.
    • In a large bowl, whisk together the egg, sugar, salt, and baking powder.
    • Gradually add the the milk and flour in alternating turns, whisking gently until a lumpy batter forms – do not overmix the batter. Finally, whisk in the 30g of melted butter.
    • Stick the cold butter to the tines of a fork and use it to butter you pan – it should start foaming and sizzling. Pour about 100 ml of batter for each pancake, letting it spread naturally.
    • Cook for about 1 1/2-2 minutes, or until golden brown with crisp edges, then flip and cook for another 1 minute or so on the other side.
    • Repeat with the remaining batter, adding more butter to the pan as needed. Serve warm with extra butter and maple syrup.

  • Saffranskladdkaka

    Saffranskladdkaka

    [Swedish saffron blondies]

    Snipp, snapp, snut – så var julen slut. Christmas has come and gone, and I never got around to sharing this recipe.

    We always celebrate the coming Advent early – often already in November. We call it novent. Candles in the windows, the first cups of glögg, something saffron-scented in the oven.

    Usually, it’s Birgitta’s saffranskaka – the one with plump raisins just so, and grated marzipan folded into the batter. But this year, we tried something new.

    A golden, delicate saffranskladdkaka, its edges just set while the centre stays soft. A new tradition for the years to come, perhaps?

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    Swedish saffron blondies

    A new saffron cake might just claim a spot among our Advent traditions. Made in one pot, it goes from cupboard to oven in just ten minutes.
    Saffranskladdkaka [literally, saffron sticky cake, a kind of saffron blondies]. Spectacular in thin wedges, served with a generous spoonful of vanilla custard and slices of clementine.
    Author: Fanny Zanotti
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time4 hours 35 minutes
    Makes 16 thin slices

    Ingredients

    • 225 g salted butter
    • 1 g ground saffron threads
    • 300 g good quality white chocolate I like Callebaut or Valrhona
    • 270 g caster sugar
    • 3 tsp vanilla sugar
    • a pinch of salt
    • 4 eggs
    • 180 g plain flour

    Some favourite toppings

    • vanilla custard
    • clémentine slices
    • loosely whipped cream
    • fresh raspberries
    • icing sugar

    Instructions

    • Preheat the oven to 175°C/fan 160°C. Butter a 22cm tin and line its bottom with baking paper.
    • Melt the butter in a pan set over medium heat, and add the saffron, stirring well.
    • Off the heat, mix in the white chocolate, and stir using a silicon spatula until fully melted.
    • Now whisk in the sugars, salt, and the eggs, one at a time, mixing well after each addition.
    • Add the flour, and mix until just combined.
    • Pour the batter in the prepared tin, and bake for 30 minutes – the edges should be set, while the middle remains wobbly.
    • Let the cake cool completely in the fridge for at least 4 hours, preferably overnight, before serving.
    • Serve the cake in thin wedges, with a generous spoonful of custard and sliced clémentines, or perhaps with loosely-whipped cream and fresh raspberries. Even sometimes, only a light dusting of icing sugar is enough.

  • Red kuri squash pie

    Red kuri squash pie

    The first frost has come, bringing with it days that call for a slice of something warm and spiced. There’s already a pumpkin pie on the blog, but this one feels different – gentler, perhaps, with golden sugar adding its quiet warmth to the filling. The pâte brisée, crisp and buttery, is a joy to work with, and I’ve shared a few notes to make handling it as simple as it is satisfying.

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    Red kuri squash pie

    A silky, spiced potimarron [red kuri squash] filling nestled in a buttery, päte brisée crust – this classic pie is autumn comfort at its finest. Best served with a dollop of lightly whipped cream and a dusting of cinnamon.

    Notes

    On squash/pumpkin purée: 
    I almost always make my own squash/pumpkin purée. This time, I used potimarron [red kuri squash], but pumpkin or butternut works just as well in this recipe. To do so, I simply cut the squash in half using a large serrated knife, scoop out the seeds, and place it cut-side down on a tray lined with baking paper. Bake at 175°C / fan 150°C until soft – you can test the doneness using a skewer.
    Once cooled, scoop out the flesh and purée it in a food processor until smooth. For this recipe, I like to cook the purée on the stove for a few minutes to reduce any excess water. This step ensures a thick, velvety filling that holds together beautifully when baked and concentrates the pumpkin’s natural flavour. 
    Mixing the dough in a food processor:
    If you prefer to use a food processor for the pâte brisée, pulse the flour, sugar, and salt together first. Then add the cold butter, pulsing until it resembles coarse crumbs. Finally, add the cold water gradually, pulsing just until the dough comes together. Be careful not to overmix – you want the dough to stay tender and flaky.
    Blending the filling:
    I’ve found the best way to make the pumpkin filling is by using a hand blender. It creates a beautifully smooth texture, but be sure to blend gently and avoid incorporating too much air. 
    More on blind baking: For detailed tips on how to blind bake your tart crust, take a look at my post on the subject here. I find that it’s best to blind-bake the tart case until golden.
    Author: Fanny Zanotti
    Prep Time1 hour
    Cook Time1 hour 20 minutes
    Total Time6 hours 20 minutes
    Makes 12 slices

    Ingredients

    For the pate brisée

    • 185 g plain flour
    • 2 tsp golden caster sugar
    • 1/2 tsp flaky sea salt
    • 115 g cold butter cut into 1cm cubes
    • 2.5 tbsp ice-cold water

    For the pumpkin filling

    • 420 g squash or pumpkin purée homemade or store-bought (see note above)
    • 145 g golden caster sugar
    • 1/2 tsp flaky sea salt
    • 2 tsp cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground cloves
    • a pinch of nutmeg
    • 330 g whipping cream
    • 3 eggs

    Instructions

    Make the dough:

    • In a large bowl, whisk together the flour, sugar, and salt. Rub the butter into the mixture with your fingertips until it resembles coarse rolled oats, then stir in the cold water using a rubber spatula.
    • Turn the mixture onto a clean work surface and gently bring it together – avoid kneading. Pat into a disc about 2cm thick, wrap in clingfilm, and refrigerate for at least 1 hour or up to 2 days.

    Rolling out the pastry:

    • Butter a 23-25cm tart tin and set aside.
    • Lightly flour your work surface, then unwrap the chilled dough and place it on the floured surface. Dust the top of the dough and roll it out to a 3-4 mm-thick circle, roughly 10cm larger than your tart tin. I find it easier to start flattening the dough by making indents in it with my rolling pin, see note above.
    • Carefully roll the dough around the rolling pin and unroll it over the tart tin. Gently press it into the corners and sides so it fits snugly. To trim the edges, roll the pin over the top of the tin for a clean, even finish.
    • Place the prepared tart crust in the freezer for 15–30 minutes while preheating the oven to 200°C/180°C fan.

    Blind baking the tart crust:

    • Line the pastry with baking paper and fill it with raw rice or dried beans. Bake for 15 minutes, then remove the paper and weights. Bake for another 5 minutes, or until the base is lightly golden.

    Making the pumpkin filling:

    • While the crust bakes, prepare the filling.
    • In a medium saucepan, combine the suqash/pumpkin purée, sugar, salt, and spices. Cook over medium heat, stirring regularly, until it starts to bubble. Continue for 5 minutes to reduce excess moisture.
    • Remove from the heat and transfer to a bowl. Whisk in the cream until smooth, then mix in the eggs with a hand blender, being careful not to incorporate air.
    • When the crust is ready, reduce the oven temperature to 170°C/150°C fan. Pour the filling into the tart shell and bake for 45–55 minutes, or until the centre is set but still has a slight jiggle. A skewer inserted in the middle should come out clean.
    • Allow to cool completely for at least 4 hours before slicing. Serve with lightly whipped cream. A dusting of cinnamon or nutmeg is a lovely addition too!

    Follow along as I add the finishing touch – a dollop of lightly whipped cream to slices of spiced pumpkin pie.

  • Clafoutis aux prunes

    Clafoutis aux prunes

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    Plum clafoutis

    One of my absolute favourite desserts – a twist on the classic cherry clafoutis – celebrates plums at their juiciest. The tartness of the plums balances the custard-like batter perfectly. It’s the kind of dish that feels both indulgent and homey – perfect when plums are in their prime and the weather calls for something warm from the oven.
    If you’ve been following for a while, you’ll know I’m partial to my grand-mère’s recipe. However, after a happy mishap – when I accidentally used half the flour one day – I found myself diving deep into clafoutis studies, exploring recipe percentages and running more than a few tests. The result is this version, my new staple, and a clafoutis that feels just right, as it should.

    Notes

    – Experiment with other fruits, like cherries or pears, but there’s something about plums that gives this clafoutis a lovely balance of sweetness and tartness.
    – Vanilla sugar is a staple in many French and Swedish homes. However, a teaspoonful of vanilla extract will do the trick if you don’t have any on hand. If you wish, you can even make your own vanilla sugar. I always collect used vanilla pods, wash them if needed, and leave them to dry in a pot in my skafferi [pantry] until crisp. Then, I mix 3-4 dried pods with 200-300g of caster sugar, grind them to a powder, and store it in an airtight container.
    Author: Fanny Zanotti
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Makes 25 cm cake

    Ingredients

    • 150 g caster sugar
    • 1 tsp vanilla sugar
    • A pinch of salt
    • 100 g plain flour
    • 3 eggs 167g
    • 250 g whole milk
    • 250 g whipping cream 36%
    • 80 g melted salted butter
    • 400-500 g plums cut in half and stoned

    To prepare the baking dish

    • Butter
    • Cassonade or demerara sugar

    Instructions

    • Preheat the oven to 200°C / fan 180°C. Generously butter a baking dish (24-26cm in diameter) – then sprinkle liberally with cassonade/demerara sugar.
    • In a large bowl, whisk together the caster sugar, vanilla sugar, salt, and plain flour.
    • In a jug, weigh out the eggs, milk, and cream. Gradually pour the milk and cream mixture into the dry ingredients, whisking just enough to just bring it all together. Stir in the melted butter.
    • Arrange the plums in the prepared dish, cut-side down, and pour the batter over them gently.
    • Bake for 30 minutes, then reduce the oven temperature to 180°C / fan 160°C and bake for another 20-30 minutes, or until golden brown and set – with the center still slightly wobbly.
    • Let it cool for a moment before serving – warm or at room temperature.

  • Blåbärsmuffins

    Blåbärsmuffins

    [Blueberry muffins]

    Every summer, we head into the forest behind our house to pick wild blueberries. The days are long, with a light that lingers well into the night, casting a soft glow – not unlike a never-ending golden hour.

    As we fill our hinks with the tiny, inky-blue berries, the forest around us smells like pine and damp earth. If we wasn’t for the mosquitoes, you’d always find us there.

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    Blueberry muffins

    Adapted from Bel.
    These muffins are a favourite in our home. The batter comes together in minutes, quicker than it takes for my oven to warm up. When baked, their tops cracked just enough to reveal pockets of juicy berries.
    The crumb is light and soft, a wonderful contrast to the slight crisp of the demerara sugar crust.

    Notes

    On substituting buttermilk and sour cream:
    – buttermilk: I like to replace buttermilk with a mixture of filmjölk or runny narutal yoghurt and water For this recipe, I’m using 175g filmjölk and 50g cold water. 
    – sour cream: the closest we have in Sweden is gräddfil, in France, I would use crème fraiche or a rich Greek yoghurt instead. 
     
    If making jumbo muffins, you will have to adjust the baking time – use a skewer to test the doneness. 
     
    On saving batter for later use: 
    Sometimes, I will divide the batter without blueberries and save half in an airtight container in the fridge for up to 3 days. Then fold in half the amount of blueberries into the remaining batter and bake as usual. 
    The recipe can also easily be halved!
    Author: Fanny Zanotti
    Prep Time10 minutes
    Cook Time26 minutes
    Makes 24 muffins, or 12 jumbo-muffins

    Ingredients

    • 360 g plain flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 225 g buttermilk read note above
    • 80 g sour cream read note above
    • 2 eggs
    • 300 g caster sugar
    • 2 tsp vanilla extract
    • a pinch of salt
    • 75 g neutral oil
    • 115 g melted butter
    • 300 g blueberries
    • demerara sugar to sprinkle

    Instructions

    • Pre-heat the oven to 225°C/fan 200°C. Butter two 12-cup muffin tins and line with paper liners.
    • In a bowl, combine the flour, baking powder, and baking soda using a whisk. And set aside.
    • In another bowl, whisk together the buttermilk, sour cream, eggs, caster sugar, vanilla extract, salt, and oil until smooth. Add the melted butter and whisk well.
    • Now add the flour mixture to the wet ingredients – making sure to reserve 2 tbsp flour mixture to later coat the blueberries.
    • Mix using a silicon spatula until barely combined and the batter still has flour spots.
    • Add the blueberries to the remaining flour and shake around to coat. Then fold delicately into the batter.
    • Spoon batter into the prepared muffin tins, filling right to the top. Sprinkle generously with demerara sugar.
    • Bake in the pre-heated oven for 10 minutes, then reduce the temperature to 175°C/fan 160°C and bake for a further 15-16 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
    • Allow to cool down and store in an air-tight container for up to 3 days. Or freeze for up to a month.
  • Chewy snickerdoodles

    Chewy snickerdoodles

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    Chewy snickerdoodles

    Adapted from Sarah Kieffer's 100 COOKIES.
    It is no secret that I absolutely love cinnamon in my biscuits, and yet, I had never baked snickerdoodles before.
    Like most thing cookies, I settled for Sarah Kieffer's recipe, making a few adjustments according to what my cupboard had to offer. the result? Chewy-centrered snickerdoodles with a crisp edge and a fragrant coating of cinnamon.
    A new favourite!
    Author: Fanny Zanotti
    Prep Time15 minutes
    Cook Time12 minutes
    Makes 24 cookies

    Ingredients

    For the dough

    • 220 g salted butter at room temperature
    • 350 g caster sugar
    • 1/4 tsp flaky sea salt
    • 1 tsp vanilla extract or vanilla sugar
    • 1 egg
    • 1 egg yolk
    • 355 g plain flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda

    To coat

    • 60 g golden caster sugar or demerara sugar
    • 1 tbsp ground cinnamon

    Instructions

    • Preheat the oven to 175°C/fan 160°C.
    • Cream the butter, sugar, salt and vanilla using a stand-mixer fitted with the paddle attachement – although a hand-mixer works almost just as well – for 2-3 minutes, until light and fluffy.
    • Add the egg and yolk, and mix util combined.
    • Add the flour, baking powder and soda, and mix again on low speed until the dough just starts to come together.
    • In a separate bowl, mix the sugar and cinnamon for the coating and set aside until needed.
    • Place the dough on top of your work surface, and roll into a log. Divide in 4. Roll each piece of dough into a longer log, then divide in 6.
    • Roll each piece of dough into a ball, then coat in cinnamon sugar.
    • Place onto a baking tray lined with baking paper – around 8-9 cookies per tray, and bake for 12-14 minutes until the tops begin to crackle. As soon as the cookies come out from the oven, re-shape them using an upside-down glass or a round cookie cutter.
    • Allow to cool down and store in an air-tight container for up to 3 days.
  • Kaiserschmarrn

    Kaiserschmarrn

    [Austrian scrambled pancakes]

    In the embrace of late January, breakfasts are the essence of comfort. Through our kitchen windows, we see acres of treetops covered in snow. A tableau that stretches as far as the eyes can see.

    And every weekend morning is the same, almost like a celebration of foreverness. There is the sound of the coffee brewer, a subdued gurgle, akin to a whisper of some sort. There is the crispiness of the icy air through our bedroom window. And the sun that sets before its risen above the hill across the river.

    Our breakfast typically revolve around two cherished options: sunny-side-up eggs on golden toast, sometimes served with kimchi-pickled cabbage, and stacks of fluffy hotcakes draped with maple syrup and bacon – pan-fried until almost too crisp. On Sundays, a full English is practically a necessity.

    Yet, of late, our plates have welcomed the rekindled presence of an old favourite: Kaiserschmarrn – Austrian scrambled pancakes, something I used to make the first year after Sienna was born and nearly forgot about, not unlike a nostalgic symphony on our morning table.

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    Austrian scrambled pancakes

    Kaiserschmarrn [literally, Emperor's mess] is a quintessential Austrian dish that can be best described as a hybrid between a pancake and a fluffy omelette.
    My recipe, adapted from Deb Perelman, has become a true favourite for weekend breakfasts over the years.
    The preparation begins with a basic pancake batter made from eggs, flour, milk, and a touch of sugar. What sets Kaiserschmarrn apart is the technique – the batter is initially cooked as a large pancake before being torn into bite-sized pieces. These torn pieces are then further cooked until golden brown on the outside and delightfully soft and airy on the inside.
    I used to flip the pancake onto a plate, then shred separately, but lately, I've been doing it all in the pan using a wooden spatula, and it's much less messy, which is always a bonus.
    They are traditionally served with a dusting of icing sugar and compote, however I am partial to cottage cheese or fromage blanc, and berries.

    Notes

    On salted butter: After having lived in Sweden for the past nine years or so, I almost exclusively pan-fry and bake using salted butter. And really, I’m not ever going back, EVER. Although I must admit it makes writing recipes harder as the salt content in butter varies greatly across the globe. Here in Sweden it is usually 1.2%.
    There is something rather magical about pan-frying pancakes and crêpes in salted butter. You should try!
    Author: Fanny Zanotti
    Prep Time10 minutes
    Cook Time10 minutes
    Makes 2 as a main breakfast

    Ingredients

    For the batter

    • 4 eggs separated
    • 30 g caster sugar
    • 1/2 tsp flaky sea salt
    • 1 tsp baking powder
    • 100 g plain flour
    • 120 mL whole milk

    To pan-fry

    • 50 g salted butter

    To serve

    • berries
    • icing sugar
    • fromage blanc or cottage cheese

    Instructions

    • Whisk the egg whites with a pinch of salt until they hold firm peaks.
    • In a large bowl, whisk together the egg yolks, caster sugar, and salt. Add in the milk. Then the flour and baking powder, whisking just until just smooth.
    • Gently fold the whipped egg whites into the egg yolk mixture.
    • Heat a large frying pan over medium heat. Add the butter and pour batter into pan, spreading it into a large pancake.
    • Cook for approxiamtely 3 minutes, checking underneath occasionally to make sure it doesn’t burn, until it’s a golden brown; reduce the heat if the pancake is browning too quickly.
    • Using a wooden spatula, divide the pancake into 4 and flip each fourth over. Continue cooking until golden underneath on the second side, around 3 minutes.
    • Now, add more butter to the pan, and tear the pancake into smaller pieces. the inside of the pancake will still be runny at this point. Cook, adding more butter if needed, until just cooked through.
    • Serve with a dusting of icing sugar and berries. I'm partial to cottage cheese, but also love a dollop of fromage blanc.

  • A day in the baking cottage

    A day in the baking cottage

    Photos © Joann Pai / Bake Magazine

    There is nothing quite like winter in the north of Sweden – crisp air, snow-covered fields, and the northern lights flickering beyond the windows. In the depths of the season, I was honoured to welcome Bake from Scratch Editor-in-Chief Brian Hart Hoffman and photographer Joann Pai to the old baking cottage in Tjärn, just outside Skellefteå, for a day of baking – warm hands, golden light, and the scent of saffron and citrus filling the room.

    We started at Svedjan Ost, collecting buttermilk and butter, then stopped at ÓGIN Distillery, where Jón Óskar Arnason distils the flavours of the subarctic into bottles. Back in the cottage, fire crackling, we turned to winter’s brightest flavours: saffron, citrus, and cloudberries. By the time the light faded, our table was filled with golden brioches, rye soda bread, saffron cakes, and almond-orange biscuits.

    A day of simple joys, traditions and warmth. The full story is in the Jan/Feb 2024 issue of Bake from Scratch – a glimpse into my world of winter baking. You can purchase the issue here.

    Photos © Joann Pai / Bake Magazine
    Photos © Joann Pai / Bake Magazine
  • Sienna’s 5th birthday cake

    Sienna’s 5th birthday cake

    For my own record. My all-around sponge, raspberry jam, whipped vanilla pastry cream, wild blueberries, raspberry mousse, and vanilla frosting.

  • Flour mixture protein calculator

    Flour mixture protein calculator

    It’s might have been many years since I earned my Master’s degree in Food Science and Product Development, but my passion for the science behind baking has never waned.

    As you know, I absolutely love to study recipes in depth; examining interactions between ingredients and experimenting with different ratios to create the PERFECt recipe.

    Lately, I’ve been playing with my croissant recipe. I recently read that Lune Croissanterie uses a targeted protein content of 12.3%, which is something I didn’t have in my pantry. What did I have: a plain flour with a protein content of 10% and a spring-wheat flour with a protein content of 13.6%.

    As a result, I found myself creating an Excel table to calculate which ratio I should use in my recipe to reach a protein content of 12.3%. And I thought you might like it too.

    Flour mixture protein calculator

    Download here: Flour mixture protein calculator.

    For recipes that require a specific protein percentage, it can be challenging to determine the correct amount of each flour to use. This is where an Excel table can be helpful, as it allows you to easily calculate the amount of each flour needed depending on their respective protein contents to achieve the desired target protein percentage.

    Here are step-by-step instructions on how to use the Excel table:

    1. Enter the protein content of both the flours you want to use in the BLUE cells.
    2. Enter the total amount of flour needed for your recipe in the “TOTAL FLOUR” GREEN cell.
    3. Enter your desired final protein percentage in the “Target Protein %” YELLOW cell.
    4. The Excel table will then automatically calculate the exact amount of each flour needed to reach the desired final protein percentage.

    Here is a preview:

    Download here: Flour mixture protein calculator.

  • Tårtbotten

    Tårtbotten

    [All-around sponge cake]

    all around sponge cake

    Ann, one of my Instagram followers, asked on a video of the sponge pictured above if it was “the same recipe as the sponge for the Fraisier in your cookbook?”, to which I replied that this one is slightly different – it has a touch of milk and some baking powder as well. And that really, it would be fun and interesting to bake both and compare. She even mentioned a hot-milk sponge, which made me extremely curious.

    I really think I might have to do a recipe study on classical sponge cakes: génoise, tårtbotten, hot-milk and more. TBC.

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    All-around sponge cake

    This tårtbotten really is an all-around sponge cake. I make for everything, from the classic Swedish prinsesstårta [princess cake] to roll cakes.
    For a layer cake, I like to bake mine in a 20cm cake tin, and then slice it into 3 or 4 layers after it's cooled down.
    For a roll cake, I usually bake it into a 30x40cm baking tray. Make sure to adjust the baking temperature to 225°C/fan 200°C, and bake the sponge for 5-8 minutes.

    Notes

    It is very traditional in Sweden to replace half the flour with potato starch for a lighter sponge – this is not something I usually do, but I will try it next time I bake one.
    Author: Fanny Zanotti
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Makes 1 20cm cake

    Ingredients

    • 3 eggs
    • 125 g caster sugar
    • 1 tsp vanilla sugar
    • a pinch of salt
    • 2 tbsp whole milk
    • 120 g plain flour
    • 1 tsp baking powder

    Instructions

    • Preheat the oven to 175°C/fan 160°C.
    • Butter a 20cm-cake tin and line the bottom with baking paper.
    • In a large mixing bowl, whisk together the eggs and caster sugar with a pinch of salt until pale and fluffy. Stir in the whole milk.
    • Sift in the wheat flour and baking powder. And gently fold into the egg mixture until fully combined.
    • Pour the cake batter into the prepared tin, and bake in the preheated oven for approximately 25-30 minutes, or until the cake is lightly golden and a skewer inserted into the centre comes out clean.
    • Leave the cake to cool in the tin for 5-10 minutes, then unmould and allow to cool completely on a wire rack.
    • Once cooled, gently peel away the baking paper from the base of the cake, and use as you wish.