Pancakes are perfect comfort food and they are really simple and cheap (!) to make. These are the American style thicker pancakes and they’re yummie-scrummie-licious!
- 5dl flour
- 2 tsp baking soda
- 1tsp salt
- 0,5 dl caster sugar
- 2,5 dl yoghurt (flavour optional)
- 1,5 dl milk
- 2 eggs
- 4 tbsp melted butter
- Mix all the dry ingredients in a bowl
- Separate the yolk from the whites and mix the yolks with yoghurt, milk and butter
- Mix in the dry ingredients
- Whisk the egg whites to stiff peaks
- Gently fold in half of the egg whites first (to make it easier for yourself) and then fold in the rest
- Turn on the cooker on medium high heat (mark 4) and add some butter to the skillet (make sure the pan is hot before you start frying your pancakes)
- Fry the pancakes for about 1 min on each side
- Top them with whipped cream, chocolate sauce, fresh berries, ice cream, jam or whatever tickles your tastebuds.
In Sweden it’s an old Thursday tradition to have yellow pea soup for tea and pancakes for pudding. Personally I find the pea soup to be one of the more disgusting dishes we have (and I do think we have quite a few we shouldn’t mention), but pancakes on Thursday is a tradition we’ve embraced in this house.
Pancakes are so versatile! They can be eaten hot or cold. They can be eaten the way they are with just some sugar, syrup, chocolate spread, ice cream, whipped cream, custard, jam, jelly, berries, fruit or whatever else you could think of putting on top of or inside them. They can be turned into cakes by making stacks of them with thin layers of yummy stuff in between. And they can be rolled up into crepes and filled with something sweet or something savoury.
Me man doesn’t like his food to be sweet. He claims food is supposed to be savoury and puddings are supposed to be sweet. (Sweet & Sour is not even in his vocabulary! lol) One good thing with pancakes is that they work so well in a compromise cuisine kitchen. You can make sweet and savoury ones. Served with bacon, or fried with some chopped bits of bacon in them. Or rolled into crepes and filled with minced meat, mushroom sauce, shrimp stew, chilli, chicken ragu etc. The options are endless.
The best thing about pancakes if you ask me is that you can make a huge batch and keep in the fridge for breakfast, lunch boxes or after school snacks. Or you can roll them up and freeze them. I always triple this recipe:
- 5dl milk
- 4dl white flour
- 3 eggs
- 50g butter (optional)
- 0,5 tsp salt
- Whisk milk, flour, eggs and salt together.
- Add 50g melted butter (not necessary but I find that using butter in the pancakes means you need very little fat to fry them) and whisk until well mixed.
- Fry pancakes in a hot skillet: Pour small amounts of mixture into skillet. When the top is dry – ie when all the mixture has gone solid – flip over and fry for up to a minute on other side.
- Or… Bake in oven: Pour mixture into a non-stick baking tray and bake in oven at 200* for about 20-30mins (until golden brown).