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Swedish pancakes are skinny and have a high proportion of milk and eggs to flour, which makes them quite delicate. Stack them, roll them or fold them and serve them with lots of whipped cream.
Ingredients
- 175g plain flour
- ½ tsp salt
- 3 eggs, lightly beaten
- 500ml (2 cups) milk
- 60g melted butter, to brush
- ½ cup raspberry jam, to serve
- whipped cream, to serve
Method
- For the pancakes, combine flour and salt in a bowl and stir in eggs one at a time. Whisk in the milk to combine. Rest for 20 minutes in the fridge.
- Place a large frypan on medium heat and brush with melted butter. Add a ladle of the batter to the pan and cook for 2 minutes on each side, then remove the pancake and keep warm while you repeat with the remaining batter.
- Place jam into a small saucepan and add a few tablespoons of hot water. Stir and mix to form a looser, spoonable jam. Spoon jam over your pancakes and serve with whipped cream.
Adam’s tip I never worry too much about checking the “set” on homemade jams. I prefer them less firm than commercial ones as a loose jam has more uses than simply being a spread for toast. (goodfood)
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