My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂
This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.
Yield: Serves 4 to 6
2 cups old-fashioned rolled oats
2 cups buttermilk, shaken
1/2 cup whole wheat flour (I used white whole wheat flour)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
oil or non-stick spray for greasing the pan or griddle
fresh bananas and fresh or frozen strawberries, diced, optional
nuts or chocolate chips, optional
pure maple syrup, yogurt, berries, or bananas, for serving
The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger.
Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired.
This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.
The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.
Yield: Serves 4 to 6
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
cooking oil spray or melted butter, for skillet or griddle
pure maple syrup or lingonberry preserves, for serving
fresh or frozen blueberries, optional
whipped cream, for serving, optional
Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
Add to dry ingredients; whisk until blended but some small lumps still remain.
Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 250°F. (or set a warming drawer to medium)
Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.
These buttery spice cookies may be the closest I’ve come to replicating my favorite Biscoff cookies. They were especially wonderful warm. Known as Muskotsnittar in Sweden, or nutmeg slices, they are also very easy to make. Freshly ground nutmeg is essential.
This recipe was adapted from Martha Stewart, via Martha Bakes on PBS. I weighed the flour, refrigerated the dough, modified the baking time, and trimmed the edges after baking. Yum.
Yield: Makes about 48 cookies
240 g (2 cups) unbleached all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp freshly ground nutmeg
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes.
Gradually add flour mixture and beat to combine.
Divide dough evenly into quarters, about 155 g each.
On two pieces of parchment paper (each the size of a rimmed baking sheet), roll each quarter into a 14-inch-long rope, 2 per sheet, about 4 inches apart.
Flatten ropes to 2 inches wide and 1/4 inch thick.
Transfer parchment to baking sheets. Refrigerate until firm, about 30 minutes or overnight.
Preheat oven to 350 degrees, preferably on convection.
Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough.
Bake, rotating halfway through, until golden around the edges and dry on top, 15 to 18 minutes.
Transfer sheets to wire racks; let cool 5 minutes.
While still warm, cut on the diagonal into 1-inch-thick slices. (I also trimmed the edges to make them more clean.)
Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
I planned to make this Swedish dish after spending the afternoon at IKEA. 🙂 I knew that we could buy the lingonberry preserves for the topping during our shopping spree too.
This recipe was adapted from The New York Times, contributed by Sam Sifton. I used a combination of ground pork and ground turkey instead of ground beef. Next time I would double the sauce- loved it. Sifton recommended serving it with boiled potatoes. We ate it with mashed new potatoes (my husband’s request) and roasted asparagus. It was such wonderful comfort food. Great.
Yield: 6 servings
For the Meatloaf:
2 tablespoons unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses or golden syrup
coarse salt and freshly ground pepper, to taste
1 pound ground turkey
1/2 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
⅓ cup chicken, turkey, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
For the Sauce:
⅓ cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
dash of Worcestershire sauce, or to taste
Shred the cabbage in a food processor.
Heat oven to 350, preferably on convection.
Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, breadcrumbs, salt and pepper. Mix again to combine.
When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
Grease an 8-inch-square or 8 x 10-inch baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly.
Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a parchment-lined baking sheet, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges.
Allow it to sit for 10 minutes or so before serving.
While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
When I saw this recipe on Krumkaker I fell in love. So simple, fresh, and different. A Scandinavian pasta dish inspired by a Swedish blog named Pickipicki. This dish could be made year-round but it is a perfect summer meal because it requires so little cooking. I only modified it slightly by adding more garlic and drizzling the finished dish with olive oil. We ate it with fresh Italian orecchiette. Creamy, quick, and GREAT!
3/4 pound dry or fresh pasta (I used fresh orecchiette)
2 large, ripe avocados, diced
Juice of one lime
3 cloves of garlic, chopped
Pinch of red chili flakes
coarse salt, freshly ground black pepper, to taste
handful of basil, chiffonade
1/2 cup Parmesan, grated, or more to taste
olive oil, drizzled over the top of the dish
Boil the pasta in salted water and cook according to package directions.
In the interim, peel, stone and dice the avocados. Toss diced avocado in a bowl with lime juice, salt, pepper and some chili flakes.
Drain pasta, and toss with ingredients, including basil and grated cheese. Drizzle with olive oil. Serve warm or cold.