150 g plain flour
1 teaspoon sugar
1 tablespoon oil
1 tablespoon malt whisky
300 ml milk
Grated chocolate, to decorate
300 ml double cream (vispgrädde)
2 tablespoon malt whisky
2 teaspoon caster sugar (strösocker)
Select a malt whisky that has been matured in sherry cask.
Sift the flour into a bowl and make a well in the centre. Stir in the sugar, eggs, olive oil and whisky. Blend thoroughly, drawing in the flour from the sides, until the mixture is smooth.
Gradually add the milk, a little at a time, beating well between each addition. The batter should be smooth and the consistency of single cream (tunn grädde). Add a little more milk if necessary and then leave to stand for 1 hour.
Brush a small omelette pan with a little oil and heat thoroughly. Pour in sufficient batter to cover the base of the pan thinly, tilting the pan until evenly covered. Cook until the underside of the batter is set and golden brown, and then flip the pancake over and cook the other side. Remove and keep warm. Cook the remaining pancakes in the same way.
Make the filling: whip the cream until thick and gently stir in the whisky and sugar. Spread the warm pancake with the filling and roll up or fold over. Sprinkle with grated chocolate and serve the pancakes immediately.
Preparation: 10 min + standing time
Cooking: 10 min, Serves: 4-6