Swedish pancakes
Ingredients
2 eggs, beaten
600 ml soy milk
250 g wheat flour
2 tablespoon sugar
1/2 teaspoon salt
2 tablespoon soybean oil
100 g Swedish lingonberries preserve
Servings: 4
600 ml soy milk
250 g wheat flour
2 tablespoon sugar
1/2 teaspoon salt
2 tablespoon soybean oil
100 g Swedish lingonberries preserve
Servings: 4
Recipe directions
Mix the dry ingredients (wheat flour, salt and sugar) together.To make the pancake batter combine the flour mix, beaten eggs and soymilk. Finally add the oil and mix again.
Leave the pancake batter at room temperature for a few hours.
Preheat a greased skillet or a Swedish pan. Pour batter onto the skillet to cover the surface. Bake the pancake a few minutes on each side. Repeat until all batter is used.
Serve the Swedish pancakes immediately or keep finished pancakes hot in an oven at 200°F or 80°C. Serve with Swedish lingonberries preserve.
Swedish pancakes facts
Swedish pancakes are called "plattar" in Swedish. They are rather thin pancakes.Swedish people like eat these pancakes for supper accompanied with a bowl of pea soupSwedish pancakes are traditionaly served with lingonberries preserve. Lingonberries are a Swedish type of cranberries. They have a medicinal uses, from lowering cholesterol levels to curing and rheumatism.