Swedish Pancakes

 

Swedish pancakes are a favourite in our household and we are lucky enough to have a wonderful recipe passed down through generations on my husbands side. It took years, but I had managed to master the recipe enough to rival my mother-in-law (Shhhhhh! Don’t tell her that). After changing to a vegan diet, we went without for quite a while because the recipe called for milk, eggs, and butter. That is, until I cam across this recipe from The Vegan Swedes. As with all recipes, it took a while to get it just right, but we are very pleased with how it tastes. I’ve altered the amounts to what we usually use for a family of four. This recipe makes about 16 Swedish pancakes. We always top ours with lingonberries, but other options are maple syrup, sugar and butter, or some other fruit preserve.

Ingredients:

900 ml Dairy Free Milk
2 cup Plain White Flour
1 pinch of Salt
1.5 tsp Baking Powder
Dairy Free Margarine (for frying the pancakes)

Preparation
Whisk all the ingredients together until no lumps are left.
Leave the batter for ~10 minutes, this will allow the batter to slightly thicken before use.
Add a small pat of vegan butter to fry in a non-stick pan, then add about 1/3 cup of batter (depending on the size of your frying pan) and swosh it around in the pan to spread it thin and evenly).
Fry on medium heat until the top is dry and the edges are slightly crispy/brown, then flip it over to fry the other side.
Once the second side is browned slightly, roll the pancake up and serve.
Eat them straight away with your sweet topping of choice or fill them with your favourite savoury filling.