A simple basic pancake recipe with some examples of both savory and sweet toppings.
| Servings | 4 Portions |
| Tags | Budget | Dessert | Egg | Family Dinner | Flour | Main Course | Milk | Pancake Day | Swedish |
| Allergens | Eggs, Milk, Wheat |
| Prep Time | 5 min |
| Rest Time | 60 min |
| Cook Time | 45 min |
I've been using this simple basic recipe ever since I threw together my own pancakes many years ago. The concept is simple - 1 egg, 1 dl flour, 2 dl milk and a little melted salted butter directly into the batter. If you triple and use about 1 dl of the batter for each pancake in a frying pan of about 24 cm, you will have a total of 8 pancakes - which I consider to be 4 servings after adding the accessories you want.
Pancakes are easy to make, but it can take a little practice to get it just right. There are a few things that can affect the end result, such as the type of frying pan you use and the temperature of the frying pan when the batter is added. With a non-stick frying pan, it is generally easier to handle the pancakes, but I prefer to use a frying pan made of stainless steel (as in the pictures) or cast iron. I then heat the stainless steel frying pan until a few drops of water can dance around without evaporating immediately - that's a good temperature to start with. On my induction hob, setting 6 gives this heat very consistently (after about 5 minutes), but it can of course vary between manufacturers. I also let the pancake sit in the pan without touching it until a few minutes have passed and I can see that it should come off easily.
A few examples of accessories, most of which are in the pictures below:
- Skagen mash with lemon and dill
- Lumpfish roe, smetana and red onion
- Fried sausage and "queen's jam" (drottningsylt)
- Mushroom stew with parsley
- Whipped cream and strawberry jam
- Fried bacon and lingonberry jam
- Taco mince and Tex-Mex accessories
- Butter-fried apples with sugar and cinnamon and whipped cream
- Banana, chocolate sauce, ice cream and peanuts
- Fresh berries, powdered sugar and whipped vanilla cream
- Powdered sugar and squeezed lemon
- Crêpes Suzette with powdered sugar
- Fresh berries, maple syrup and mini marshmallows
More Images
Ingredients
Directions
- Melt the butter over low heat.
- Mix the eggs, flour and half of the milk in a bowl and whisk until smooth.
- Add the rest of the milk and whisk.
- Add the melted butter while stirring.
- Let the batter rest for an hour in the refrigerator.
- Heat the frying pan to medium-high heat.
- Add a small piece of butter to the frying pan.
- Whisk the batter quickly and pour about 1 dl into the frying pan. Make sure the batter covers the entire bottom of the pan.
- After a few minutes, the pancake should release easily - flip and cook for another minute or so.
- Transfer the pancake to a plate and repeat until the batter is gone.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1872.5 kcal | 468.13 kcal | 175 kcal |
| Carbohydrates | 165.96 g | 41.49 g | 15.51 g |
| Fat | 108.39 g | 27.1 g | 10.13 g |
| Protein | 62.81 g | 15.7 g | 5.87 g |
| Sugar | 32.53 g | 8.13 g | 3.04 g |
| Salt | 2.14 g | 0.54 g | 0.20 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
