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Swedish Pancake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love my pancakes, they seldom breakfast here, they are more often dinner or supper or dessert. And this are some of the things you can do with base batter, but if you can think of something better to add to the batter, do it!

I love my pancakes, they seldom breakfast here, they are more often dinner or supper or dessert. And this are some of the things you can do with base batter, but if you can think of something better to add to the batter, do it!

Ingredients

Serves: 2- 4

Metric Cups
  • 250 millilitres plain flour
  • ½ teaspoon salt
  • 600 millilitres milk
  • 3 eggs
  • 3 tablespoons melted butter
  • butter (extra for frying)
  • 9 fluid ounce all-purpose flour
  • ½ teaspoon salt
  • 21 fluid ounce milk
  • 3 eggs
  • 3 tablespoons melted butter
  • butter (extra for frying)

Method

Swedish Pancake is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Whisk salt and flour in a bowl, add half the milk, combine until smooth, leave to swell for 10- 30 minutes.
  • Add the eggs and the rest of the milk whisk.
  • Skillet pancakes: take shallow skillet, heat up butter until "talking". Add 50ml batter, swirl around the pan to coat. Fry until dull on top, turn over, the pancake should have golden brown lace pattern.
  • Fry until golden on the other side. Lay on the plate and fry the next. Don't cry if the first fails, that is the chef share, you can eat it while trying to make the next.
  • Pancake tort:: jam Pancakes Icecream or whipped cream. Alternate between jam and icecream or whipped cream until you have no more pancakes. Decorate with whipped cream and berries or chocolate. Pancake roll, skillet or oven. Sweet rolls. Jam, Nutella , Chocolate mousse, fruit, berries and whipped cream. Use your imagination
  • Savoury: Left over pasta sauce, ham, mushrooms, fish, anything really, that can be heated in the oven after you have sprinkled over some cheese.
  • Bake until golden at 225 C. Ovenpancake: Heat the oven to 225 C. Grease a 25x35 cm big casserole dish, pour in the batter and bake for 20-25 min, until set. If you are making one for a roll, use a larger casserole dish to get it thinner, just have fun with it.
  • Porkpancake: 200 gram salted belly pork or smoked bacon. Fry the the bacon, sprinkle in the greased casserole dish and bake as above.
  • Spudcake: 700 gram leftover potatoes. Slice the potatoes in ½ cm slices, layer in the casserole dish and pour over the batter. Bake as above
  • Sweet pancake: Sprinkle over any berries you have at home or slice fruit and layer in the pan. Bake as above. No one has a measurement for this, use your eyes for this.
  • Raggmunk: 700g potatoes Peel and finely grate the potatoes right into the batter, stir . Fry as skillet pancake but use 100 ml batter. Or do the lazy way and bake it as oven pancake, this isn't the traditional way, but it works if you have kids running around screaming.
  • Poor Knights: Dip stale bread into pancake batter. Heat up butter in a skillet, fry golden and eat with something sweet or dust with powdered sugar.
  • Malse bread: Do the same as in Poor Knights, but fry in extra salted butter. Serve instead of potatoes to pork or sausages or herring.
  • Whisk salt and flour in a bowl, add half the milk, combine until smooth, leave to swell for 10- 30 minutes.
  • Add the eggs and the rest of the milk whisk.
  • Skillet pancakes: take shallow skillet, heat up butter until "talking". Add 50ml batter, swirl around the pan to coat. Fry until dull on top, turn over, the pancake should have golden brown lace pattern.
  • Fry until golden on the other side. Lay on the plate and fry the next. Don't cry if the first fails, that is the chef share, you can eat it while trying to make the next.
  • Pancake tort:: jam Pancakes Icecream or whipped cream. Alternate between jam and icecream or whipped cream until you have no more pancakes. Decorate with whipped cream and berries or chocolate. Pancake roll, skillet or oven. Sweet rolls. Jam, Nutella , Chocolate mousse, fruit, berries and whipped cream. Use your imagination
  • Savoury: Left over pasta sauce, ham, mushrooms, fish, anything really, that can be heated in the oven after you have sprinkled over some cheese.
  • Bake until golden at 225 C. Ovenpancake: Heat the oven to 225 C. Grease a 25x35 cm big casserole dish, pour in the batter and bake for 20-25 min, until set. If you are making one for a roll, use a larger casserole dish to get it thinner, just have fun with it.
  • Porkpancake: 200 gram salted belly pork or smoked bacon. Fry the the bacon, sprinkle in the greased casserole dish and bake as above.
  • Spudcake: 700 gram leftover potatoes. Slice the potatoes in ½ cm slices, layer in the casserole dish and pour over the batter. Bake as above
  • Sweet pancake: Sprinkle over any berries you have at home or slice fruit and layer in the pan. Bake as above. No one has a measurement for this, use your eyes for this.
  • Raggmunk: 700g potatoes Peel and finely grate the potatoes right into the batter, stir . Fry as skillet pancake but use 100 ml batter. Or do the lazy way and bake it as oven pancake, this isn't the traditional way, but it works if you have kids running around screaming.
  • Poor Knights: Dip stale bread into pancake batter. Heat up butter in a skillet, fry golden and eat with something sweet or dust with powdered sugar.
  • Malse bread: Do the same as in Poor Knights, but fry in extra salted butter. Serve instead of potatoes to pork or sausages or herring.
  • Additional Information

    It said to serve 4, it does if you have it as dessert or with salad to it. Otherwise this serves only 2. Porkpancake is served with lingonberry jam but you can use cranberry sauce.

    It said to serve 4, it does if you have it as dessert or with salad to it. Otherwise this serves only 2. Porkpancake is served with lingonberry jam but you can use cranberry sauce.

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