This can be a treasured recipe from my childhood. Swedish pancakes are a bit like crepes, simply smaller. They’re very skinny, so it’s okay to eat quite a bit. In my household, all of us return for seconds, thirds, fourths…
Make it Gluten-Free: Use gluten-free flour (we suggest substituting quinoa flour in a 1-to-1 ratio for the wheat flour listed on this recipe, or use the Paleo flour swap beneath. Please notice that neither almond flour/meal nor coconut flour work as a 1-to-1 swap for this recipe).
Make it Paleo: Use ½ c tapioca flour + 3 Tbsp coconut flour, 1 c full-fat coconut milk, and 6 Tbsp ghee as a substitute of flour, milk, and butter.
Substances
- 3 eggs
- 2 c milk
- 1 c flour
- 6 Tbsp butter, melted
- ½ tsp salt
- Sugar & cinnamon or maple syrup, to prime pancakes
- Chopped strawberries, entire/smashed blueberries, blackberries, or raspberries
Directions
- Utilizing a beater or whisk, beat eggs with ½ cup of milk for two to three minutes.
- Add flour all of sudden and beat to a clean consistency.
- Beat in remaining 1 ½ c milk, melted butter, and salt. (Notice: Batter can be very skinny.)
- Preheat oven to Heat setting (about 200°F).
- Warmth a skillet or griddle, with a small quantity of impartial oil (or heat-stable fats of selection), over medium-high warmth.
- Ladle batter onto skillet or griddle to make pancakes 3 to 4 inches in diameter. (If the skinny batter spreads an excessive amount of, flip up the warmth in your pan barely.) When pancake edges brown barely (after about one minute), flip pancakes and prepare dinner for one more minute or two, till facilities are simply set.
This text was initially printed within the Leisure difficulty of the Verily Journal. Subscribe at present to get your copy.
