Swedish Pancake (pannakuchen).Waffle batter will be made ahead and refrigerated for later use. Retailer in an hermetic container in the fridge for as much as 5 days. Earlier than using, stir well. Some discoloration and graying can occur. Stirring will cause this discoloration to go away.
You can cook Swedish Pancake (pannakuchen) using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Swedish Pancake (pannakuchen)
- It's 4 cups of milk.
- Prepare 4 of large eggs.
- It's 2 cups of flour.
- You need 1 tsp of salt.
- You need 4 tablespoons of butter.
Swedish Pancake (pannakuchen) step by step
- Put a half stick of butter in a 9x13 cake pan and into the oven while it preheats to 400°.
- Mix milk and eggs, add flour and salt. You can also add a couple tablespoons of sugar and a dash of vanilla. Whole wheat flour also works great in this recipe!.
- Butter should be melted and a little bubbly in the pan, pour the batter into the butter (batter will be runny) and bake for about 30 minutes, until edges rise and are golden brown..
- Cut into squares. Eat while it’s hot OR cool, then refrigerate and eat cold. Reheats great and handy for breakfast on the go!.
There are many styles and shapes of waffle makers available on the market. Belgian fashion waffles are a thicker model of waffle with deeper pockets that can either be a circlular or rectangular shape. American type waffles are skinny with small grid-like indentations rather than deeper pockets. American fashion waffle irons are available in a wide range of shapes together with the normal circular and rectangular shaped irons, in addition to enjoyable non traditional shapes like Star Struggle’s characters, flowers, hearts, and more!
