Serving canapes can be a real pain, what is good about these is once the pancakes are made, assembling them only takes a few of minutes.
You can get crispy pancakes every time, by using the butter and the cornstarch instead of plain oil and flour like most recipes call for. The butter and cornstarch help to crisp up the pancakes when you need them for serving.
The pancakes need to be really thin if you want to get them nice and crispy. I used the edge of my spoon as I put them into the pan to spread them out a bit.
You can use chives or spring onions (grass lök eller vår lök) instead of red onion for the pancakes and decoration.
Be patient and be sure that the butter and oil are hot. Be careful that it does not get so hot that the butter burns. I also used a timer when I fried them and it took 5 minutes per side with the large burner of my electric stove set on number 3.
After frying the second batch too much liquid formed in the bottom of bowl, so I put the rest of it into a strainer to get rid of it. (the potatoes were giving off more liquid)
I had to change the oil and butter after 2 batches because it was getting too dark and you want the pancakes cooked but still golden brown in color.
I experimented last night with these to see how long they will sit on a baking tray before I put them in the oven. I had them sitting in the kitchen on the baking tray for 2 hours, only covered with a piece of baking paper. They came back really nicely and were buttery and crispy.
I made this recipe for the pancakes myself and don’t think that it would be good for larger pancakes, for that you will need a more traditional recipe that contains flour.