Helene Henderson, author of Malibu Farm Cookbook, loves making mini-pancakes. She uses a special pan that makes seven silver dollar pancakes at once, which is what they also do at Malibu Farm's café. When Henderson first opened the café, they spent about thirty minutes a day making pancakes, and then they increased the time to one hour. Now, one person makes Swedish pancakes about fourteen hours a week—and they still sell out some days. These mini pancakes freeze really well. For Henderson’s family's Christmas Eve, she always makes and freezes them ahead of time, so all she has to do in the morning is reheat and serve.

Swedish Minicakes with Berries and Cream

Ingredients

<strong>For the pancake batter</strong>

For cooking

<strong>For serving</strong>

Directions

  1. Blend all the batter ingredients together in a food processor or blender, or whisk them together in a large bowl. Then heat a mini-pancake skillet if you have one (otherwise use a cast-iron skillet or a nonstick pan), and brush with butter.

  2. Pour a very thin layer of batter into the pan, and then lift and tilt the pan so that the batter covers most of the surface. The thinner the pancake, the better. When the edges begin to brown (in about 30 seconds), flip the pancake to cook the other side. Once done, remove the pancake and slide it onto a plate to keep warm. Continue on with additional pancakes until the batter is gone.

  3. Serve with berries and whipped cream.

Excerpted from Malibu Farm Cookbook: Recipes from the California Coast by Helene Henderson. Copyright © 2014. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.