In Sweden Thursday is traditionally the day when soup and pancakes are served. Usually the Thursday soup is pea soup with tiny pieces pf smoked pork to add flavor. Meatless Monday doesn't allow for any pork, but liquid smoke is an alternative way of adding flavor to pea soup.
This Monday, I am sharing my Swedish pancake recipe. Swedish pancakes resemble French crepes - they are thin and don't contain any baking powder. Left-over pancakes can be served the following day with other leftovers. I like to fill them with mushroom stuffing, grate some cheese on top and bake in the oven at 375 F for 20 minutes or until the cheese has melted.
4 servings:
3 eggs
1 1/2 cups flour
3 cups milk
2 tbsp melted butter or cooking oil
pinch of salt
Mix ingredients and let sit for at least 10 minutes at room temperature. You can also make the batter in the morning, cover it and leave in the fridge for dinner time.
Using a non-stick pan, melt a little butter (not necessary but adds flavor) and pour a thin layer of batter. Wait until firm and flip over. The pancakes are best served freshly made, but can also be made in advance.
Serve with your favorite jam or simply sprinkle sugar on top, roll up and devour.
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