Pancakes, Swedish 

A soaked pancake recipe so it is healthy. Just a variation on the texture of a pancake. This has no leavening in it so it is not fluffy like my soaked pancakes but is thicker than a crepe.

~Makes 12 six inch pancakes
In bowl mix:
14 oz milk (not soured)
2 oz yogurt
10 oz (2 c) whole wheat pastry flour

In the morning melt:
1/4 c butter
Beat in:
8 eggs and
1/2 t salt

~Makes 24 six inch pancakes:
In bowl mix:
3 1/2 c (28 oz) milk (not soured)
1/2 c (4 oz) yogurt
20 oz (4 c) whole wheat pastry flour

In the morning melt:
1 stick unsalted butter
Beat in:
16 eggs and
1 t salt
~Makes 6 six inch pancakes:
In bowl mix:
7/8 c (7 oz) milk
2T (1 oz) yogurt
5 oz (1 c) whole wheat pastry flour

*Don't make the batter too 'sour' with soured milk or add too much yogurt. These are not good soured like regular pancakes are. You're trying to get an eggy flat pancake.

Cover and let sit on counter about 8-12 hours.

In the morning melt:
2 T butter
Beat in:
4 eggs and
1/4 t salt

Stir into soaked mixture until smooth. Bake on hot griddle in coconut oi.
Serve with fresh berries or jam and, butter or whipping cream.

Cookbook Home | About | Search