Pancakes all day long

Pancakes! Our favorite and our best. On weekends often. American small and puffy or thin and large Swedish style. I like to make them with cooked rice in the batter, or quinoa or barley... It gives them a little bit more texture and feels more like a meal. And it is an ideal way of taking care of some rice/quinoa/barley left overs.

We eat them for breakfast most often but also for lunch and occasionally for dinner. When I was a child we had pancake Thursdays. First my Mum served us soup and after soup came pancakes. I wasn't very keen on soup as a child... But the rule was I had to try the soup to get to the pancakes. So I tried. I tried  all kinds of soups. Some soups I loved, other soups were never tried again...

The tradition has been passed on in its own way to my children. We also have pancake Thursdays every now and then. With soup and the same rules. Not always popular but I think it is a great way of introducing soups and now we have a bout handful different soups that everyone likes. That is a good thing.

We are back from vacation and pancakes are back on the menu to everyone's delight. It has been an incredible summer where many many memories have been made. I think Sweden is the new Mediterranean this summer if we should talk weather. Absolutely amazing!!! I'll tell you all about it later but for now, here is my Swedish Pancake recipe. It is good to be back home.

Swedish Pancakes
Makes approx: 12-14 pancakes

3 eggs

1 3/4 cup dinkel flour (more healthy) or white flour

3 1/2 cup milk

1/2 tsp salt

3/4 cup of cooed rice, barley or quinoa

Instruction:

1. Measure flour and salt into a bowl and mix together.

2. Add half the amount of milk and whisk gently until smooth.

3. Add the rest of the milk and the 3 eggs and mix batter gently until smooth.

4. Stir in the cooked grains and let batter set for 5-10 minutes.

5. Heat up a flat pan to medium heat. Add a little vegetable oil, coconut fat or butter and let melt. Pour in pancake batter in the middle of the pan (don't fill the whole pan!) and wiggle the pan until the batter has covered the whole bottom to make a really thin and nice pancake. When batter is dry on top it is ready to be turned with a cooking spade. Let brown for 20-30 seconds. The pancake is done. Serve with what ever you like best.
Here are some of our favorites:

♥︎ Pancakes with lingonberry jam and bacon

♥︎ Pancakes with blueberry jam

♥︎ Pancakes with shredded cheese and sliced ham

♥︎ Pancakes sprinkled with cinnamon-sugar

♥︎ Pancakes with fresh berries and whipped cream

♥︎ Pancakes with ice cream and fresh berries for party!

Added note 11th of July:
PANCAKES IDEAS FROM YOU:
Neymes' Taco Pancake with minced meat, cheese and tomato sauce topping.
Miss's Pancake with sauteed Apples in butter and sugar topped with cheese and Maple syrup.

Bon Apetit!

Kärlek
Annette