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FoodSwedish Pancakes

01:30  12 january  2019
01:30  12 january  2019 Source:   purewow.com

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Learn how to make Swedish pancakes ! This authentic Swedish pancakes recipe comes from my wife's great-great grandmother, Anna Boerjeson, from Smaland

4 eggs, 2 cups milk, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 pinch salt, 2 tablespoons melted butter. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter. Preheat a non-stick electric skillet to medium heat.

Swedish Pancakes© Photo: Liz Andrew/Styling: Erin McDowell

If delicate French crepes and fluffy American flapjacks had a baby, it would taste something like this recipe for Swedish pancakes. And there's no need for syrup, because they're layered with jam (and absolutely delightful).

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Ingredients:

1¼ cups all-purpose flour

Pinch of salt

1¾ cups whole milk

6 tablespoons melted butter, cooled slightly

3 eggs, lightly whisked

1 teaspoon pure vanilla extract

2 cups raspberry jam

Confectioners' sugar, as needed for finishing

Fresh raspberries, as needed for serving

Honey, as needed for serving

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Yield: 12 pancakes . Nutrition Info. Nutritional Analysis. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

Swedish Pancakes are sort of like a hybrid between your typical fluffy pancakes and crepes. They’re light, tender, and buttery – an decadent yet super-simple pancake that is absolutely delicious rolled

Directions:

1. In a large bowl, whisk the flour with the salt to combine. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine.

2. Add the liquid ingredients to the flour mixture; whisk until smooth. The batter can be made up to this point and refrigerated, covered, up to overnight (bring to room temperature before using).

3. Heat a medium-size nonstick round skillet over high heat. When it is hot, spray with nonstick spray and then reduce the heat to low.

4. Working one at a time, ladle about ½ cup of batter into the skillet. Swirl the batter around to form a thin, even layer. Cook until evenly golden, 1 to 2 minutes.

5. Flip the pancake and continue cooking for another 30 seconds to 1 minute. Transfer the pancake to a plate. Place a piece of parchment or waxed paper on top. (Keep piling them this way as you cook them to prevent the pancakes from sticking together.)

6. To serve, spread 2 teaspoons of jam on top of each pancake. You can either roll them up or stack them like traditional pancakes (see photo). Garnish with confectioners' sugar, fresh raspberries and a drizzle of honey. A serving is five pancakes.

Nutrition:

871 calories

24g fat

150g carbs

12g protein

88g sugars

Sheet Tray Pancakes with Peaches and Strawberries.
Introducing super-fluffy pancakes that don't need to be flipped. Just whisk them up, pour them in a sheet tray and stick them in the oven.

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