As it’s Pancake Day tomorrow, I thought I would try out a new recipe that I had discovered Hygge Comfort and Food for the Soul book. I’m generally a big fan of American pancakes as opposed to traditional English ones but seeing as Hygge is currently very popular, I thought why not give Nordic pancakes a go?
The book describes this as an “Early Morning” recipe so ideally for breakfast but being a big fan of pancakes, I eat them whenever so it’s entirely up to you with what time of day you make them!
As a general note, I primarily followed the recipe but I did adapt it very slightly so have written below what I did. If you wish to see the original recipe, you can find it here.
If you follow the recipe below you can make these in approximately 10 minutes.
You will need…
- 175g plain flour
- 2 eggs
- 50g melted butter
- 250 ml milk
- 50g sugar
- 1tsp vanilla extract
- 1/2 tsp salt
- 3tsp baking powder
- Either butter or Olive Oil
- Whatever topping you desire
How do I make them?
Firstly, you need to start by cracking the eggs and then by mixing them in to the sugar. You will then need to give it a whisk to ensure that it isn’t just a lumpy, separated mess.
This is then followed by adding the melted butter (I melted it in the microwave for 30 seconds) which you will then also need to whisk in to the mixture. You should then end up with something that looks like this (Yeah, I know it looks a bit gross!).
Now add in the vanilla extract and milk and then give it another whisk. As you can see from the photos, I was quite lazy and just poured a bit of vanilla extract in as I like my pancakes to taste quite strongly of vanilla.
You should then end up with something that looks like this.
Now add in the salt, flour and baking powder. Again, I was lazy with the salt and baking powder and just added a sprinkle of each in. Top tip: Don’t add the flour in in one go but in small amounts and then beat it in as you go. I just find this way easier so you don’t end up with flour everywhere and it overflowing from the bowl.
Once you are happy with it no longer containing lumps of flour and it resembling some kind of batter mixture, you are now ready to fry them.
The recipe says to use Olive Oil but considering we don’t actually have any in the house (payday is tomorrow so we are running out of most things) and generally prefer our pancakes cooked with butter, we chose to use butter. However, it’s entirely up to you which option you choose.
Make sure to coat the whole pan in butter/Olive Oil and have the stove on a mid to low heat. Then dollop in your mixture (Obviously not all of it in one go!). The recipe states two tablespoons but as you can see here, we just used a soup ladel and dolloped some in. Another tip: pour the batter in a circular motion to create a round pancake.
Once the pancake either starts to bubble slightly on the top or very slightly rises it is then ready to be flipped over. If you are unsure, I’d say leave it for about a minute before flipping or taking off the heat.
The batter mixture should approximately make 6 or 7 so perfect for two! Once you’re finished, dish up and sprinkle with whatever mixture you fancy then enjoy!
Here, I’ve gone for Golden Syrup and a nice cup of tea to accompany it.
If you want to have a go at making the original recipe, you can find it in the Hygge Comfort and Food for the Soul book.
Are you making pancakes? Which recipe have you used?