So yesterday was pancake day. Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. Lent – the 40 days leading up to Easter – was traditionally a time of fasting. But instead of pancakes, I decided to treat hubby to a Scandinavian delicacy; the baked pancake.
Apparently, Scandinavian cooking has become a thing. It was up there on the list of food trends for 2016. Obviously I think it’s pretty fab but I’m hopelessly biased.
But there’s a definitely bonus to making this bad boy instead of traditional pancakes. It takes less time to prepare but packs all the awesomeness of pancakes, in one, neat tray. So yeah. It’s the lazy cook’s choice but tastes like a million bucks.
Here’s how you make it:
1 litre of milk
a pinch of salt
5 dl wheat flour
100 g butter, melted
Mix the eggs, milk and salt in a large bowl, and pour in flour and melted butter. Mix vigorously.
Let the batter prove in the fridge for about half an hour. Trust me guys this is the difference between a so-and-so baked pancake and a “holy momma this is amazing” baked pancake. Good things come to those who wait.
Pour batter into baking tray lined with some baking paper and bake it in 200 degrees for about half an hour, or until you have great mountains of baked pancake and an even tone.
Serve with strawberry jam, whipped cream, fruit or like we did, peanut butter and Nutella.
What do you recon? Tasty eh? You’re welcome, world!