FLUFFY SWEDISH PANCAKES RECIPE | ALLRECIPES
Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!
Provided by StanleysRock
Categories Sweet Crepes
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 8 crepes
Number Of Ingredients 8
Steps:
- Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
- Stream the melted butter into the batter while continuing to beat.
- Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
- Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
- Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Nutrition Facts : Calories 480.9 calories, CarbohydrateContent 36.5 g, CholesterolContent 259.5 mg, FatContent 32.4 g, FiberContent 0.8 g, ProteinContent 11.8 g, SaturatedFatContent 18.8 g, SodiumContent 571.1 mg, SugarContent 12.7 g
MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…
As seen on her BBC series, Classic, Mary Berry's easy-to-follow recipe for drop scones is a perfect brunch dish or tea-time treat.
Provided by Mary Berry
Yield Makes 18-24
Steps:
1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.
4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
Cook time: 2-3 minutes per batch.
Prepare Ahead:
Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.
Freeze: The drop scones freeze well (see tip); defrost and warm through as above.
Mary’s Classic Tip:
* Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.
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MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…
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1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.
4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
Cook time: 2-3 minutes per batch.
Prepare Ahead:
Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.
Freeze: The drop scones freeze well (see tip); defrost and warm through as above.
Mary’s Classic Tip:
* Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.
VEGAN BANANA-OAT PANCAKES RECIPE | BON APPéTIT
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Reviews 4.1
- Serve pancakes topped with yogurt (if using) and maple syrup.
VEGAN BANANA-OAT PANCAKES RECIPE | BON APPéTIT
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Reviews 4.1
- Serve pancakes topped with yogurt (if using) and maple syrup.
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