Classic thin pancakes with 8 dl milk
From the foundersHans Hammar·Co-founder & CFO
Classic Swedish thin pancakes cooked to golden perfection with 8 dl milk, served with fresh berries.
Ingredients
4 servings
- 8 dlmilk
- 4 dlplain flour
- 4 steggs
- 2 mskbutter
- 0.5 tsksalt
- 200 graspberries
How to make it
- 1
Whisk the plain flour and salt together in a mixing bowl.
- 2
Add half the milk (4 dl) and whisk to a completely smooth batter with no lumps.
- 3
Pour in the rest of the milk (4 dl) and crack in the eggs. Whisk together thoroughly.
- 4
Melt 1 tbsp butter and stir it into the batter. Leave the batter to rest for about 10 minutes.
- 5
Heat a frying pan with a little of the remaining butter over a medium-high heat.
- 6
Pour a thin layer of batter into the pan and cook until the top has set and the underside is golden brown, about 1-2 minutes. Flip and cook for a further 1 minute.
- 7
Repeat until the batter is used up and serve the warm pancakes with fresh raspberries.
Kitchen tips
- Let the batter rest for 10 minutes before you start cooking so the flour absorbs the liquid better and the pancakes hold together more neatly.
AI-generated content. Always verify ingredients and allergen information yourself.
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