Swedish Oat Pancakes Recipe 435 Food

SWEDISH OAT PANCAKES RECIPE - (4.3/5)

Steps:

• 1. Combine oats, lemon juice, and milk in a large bowl. Soak at least 30 minutes or as long as overnight. 2. Stir flour, sugar, baking powder, and baking soda together in a medium bowl. 3. Stir dry ingredients into oat mixture. Stir in eggs and melted butter. Batter should be thick, but add 1-2 TBS more milk if it seems too thick to pour. 4. Pour out batter by 1/4 cup portions. Cook until browned on bottom, 2-3 minutes. Flip and cook on other side until evenly browned. Serve hot with syrup, a fruit compote, and/or whipped cream. Makes 8 servings. Each serving = 4 Weight Watchers points.

SWEDISH PANCAKES

Steps:

• 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.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

OATMEAL-BUTTERMILK PANCAKES

Steps:

• Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
• Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.

EASY SWEDISH PANCAKES

Steps:

• In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
• Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

SWEDISH OATMEAL PANCAKES

Steps:

• Mix the oats and buttermilk and let stand overnight in the fridge.
• In the morning mix in the flour, sugar, baking soda, and baking powder. Then add the eggs and butter. If the mix is too thick add more buttermilk.
• Drop 2 Tbsp. onto hot griddle for each pancake (for small pancakes).

SWEDISH PANCAKES

Steps:

• Blend all ingredients in a food processor until combined.
• Heat a 7-inch nonstick or cast iron skillet until hot.
• Add a small amount of butter and immediately pour in one ladle full of batter.
• Quickly tilt pan to spread batter evenly over the bottom.
• When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
• Repeat with the remaining batter, stacking the pancakes on a plate.
• Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.

OAT PANCAKES

Steps:

• To make the compote, put the orange juice, berries and apple in a small saucepan and gently simmer over a medium heat for 10-12 mins until the berries begin to burst and the apple has softened. Remove from the heat and leave to cool a little. Add a splash of water to loosen, if you like.
• Blitz the oats in a food processor to form a coarse flour consistency, then tip into a mixing bowl. Add the baking powder, cinnamon and orange zest and stir well. Whisk together the oat milk and egg in a jug, then pour into the dry ingredients and combine to create a thick batter.
• Heat a little of the oil in a non-stick frying pan, then pour in 2 tbsp of the batter to make a small pancake. Cook over a medium heat for 2 mins, or until small bubbles start to appear on the surface. Flip the pancake over and cook on the other side for 1 min, then transfer to a plate. Repeat with the remaining oil and batter (you should end up with six pancakes). Stack the pancakes on two warm plates, spoon over the compote and top with a dollop of the Greek yogurt.