Swedish pancakes 0
The secret behind the Swdish pancakes is to let the batter rest for 30 minutes, so the flour can swell. Back in time, the housewife let the batter swell near the wood stove, where it was warm and nice. In Sweden pancakes are served as a dessert, commonly on thurday, when soup is served for dinner. Traditionally pancakes are served with fresh berries or jam, and whipped cream.
- 2 ½ dl wheat flour
- ½ teaspoons salt
- 3 eggs
- 6 dl milk
- 3 tablespoons butter
- To serve:
- jam or fresh berries
- whipped cream
- Mix together the flour and salt. Whisk in half of the milk and whisk until smooth.
- Whisk in remaining milk and then the eggs, one at a time. Leave to swell for 30 minutes.
- Melt half the butter in a frying pan and whisk into the dough. Use the remaining butter to fry thin pancakes.
- Pour ¼ dl batter into pan and cook over medium heat until the pancake is almost dry on top. Then turn the pancake to fry the other side,
- Serve with jam and cream.