Thin pancakes (Pannekaker)
Thin delicious eggy pancakes enjoyed throughout the nordic region. They may be enjoyed with a variety of different toppings such as compotes, jams, or the simple way I like. Butter salt and sugar. And maybe some really good maple syrup.
Servings 6
Calories 250kcal
Equipment
- 1 Whisk
Ingredients
- 1 1/4 cups all purpose flour 150g
- 2 Tbsp sugar
- 5 Large eggs
- 2 1/2 cups milk 600ml
- 1 tsp salt a good pinch
- butter for cooking
Instructions
- Mix the flour sugar and salt together then add in the eggs and milk. Whisk until a batter has fully formed. Make sure to get rid of all of those lumps. Nice and smooth.
- Heat a medium sized pan or skillet to a medium heat. Once fully heated up add some butter to the pan and ladle in some of the batter. Tilt and rotate the pan so that the batter coats the bottom of the pan evenly. Cook until the batter is sett and the bottom has become a nice golden brown. Flip using an offset or fish spatula and continue to cook until golden brown.
- Transfer your pancake and continue cooking the rest. Stacking them in a pile as you go makes them all stay cozy and warm.
Nutrition
Serving: 6g | Calories: 250kcal | Carbohydrates: 29g | Protein: 11g | Fat: 9g | Potassium: 220mg | Fiber: 1g | Sugar: 10g
