Leo got ambitious this morning with breakfast and decided to make Sweedish pancakes! He got the recipe out of a magazine but added powdered sugar and blueberries to make it his own. Here is the recipe:
8 Tablespoons unsalted butter
1 Cup all-purpose flour
1 3/4 Cups whole milk
3 large eggs
1/2 Teaspoon vanilla extract
1/4 Teaspoon salt
Confectioner's sugar and blueberries
1. Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla, and salt in a blender; process until smooth.
2. Warm the skillet over medium heat until a drop of water bounces and sizzles. Ass 1 teaspoon butter, turn to coat the pan with the melted butter. Pour 1/3 cup of batter and quickly swirl the pan to eavenly coat the bottom. Turn the pancake after about 90 seconds.
3. Transfer the pancakes to a plate, lightly coat with confectioner's sugar and top with blueberries. Serve Immediately.
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