Making sweets, desserts and similar foods

The ”3-3-3-3” Swedish pancake recipe

2019-10-24 09:14 #0 by: Niklas

This might be the easiest to remember recipe for Swedish pancakes. Put the ingredients in a bowl and whisk together after step 2, 3 and 4.

  1. 3 deciliter wheat flour.

  2. 3 deciliter water.

  3. 3 eggs.

  4. 3 deciliter water.

By whisking only half of the water with the flour, you lower the risk of getting flour lumps in the batter.

Let the batter rest for 15 to 30 minutes before you start making the pancakes. That makes them less likely to break when you flip them.

I prefer to fry pancakes in rapeseed oil, but you can use butter or margarine if you prefer that. When you first pour the rapeseed oil into the cold pan, it will run slowly. When it runs fast, the pan is warm enough to start making pancakes. Use about 3/4 deciliter for each pancake if you use a (22-centimeter diameter) pancake pan. Flip when they begin to come loose from the edge of the pan.

Serve with whipped cream or ice cream and jam or acacia honey.

2019-10-24 09:29 #1 by: Evelina

Easy to remember!

2019-10-24 12:36 #2 by: Niklas

Yes. One batch is enough for two people, or about 12 to 14 pancakes. If you need more, it is easy to multiply the ingredients.


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