Crispy Swedish Pancakes
Ingredients
- 6 pastured eggs
- 1 1/2 cup flour of your choice such as Einkorn flour, spelt flour, sprouted flour, OR a gluten free flour — start out with less if you're using a GF flour, and check the consistency – it should be thin, but not completely liquid – try this gluten free blend, oats, arrowroot, almond flour, or coconut flour — I haven't experimented with these, but it's a forgiving recipe and pretty hard to screw up.
- 2 teaspoons baking powder
- Dash of sea salt
- 1 cup whole milk or cream or I use some of each
- Ghee or bacon grease
- Pastured butter
- Real maple syrup
- Organic jam optional
Instructions
- Mix eggs, flour, baking powder, sea salt, and milk in a blender. Scrape the sides if needed. Heat your skillet on medium to medium-high, grease with ghee or bacon grease. Pour or ladle the batter onto the pan, and cook just 'til golden brown on each side; it goes fast.
- Serve with butter and real maple syrup or jam.
Freezer instructions:
- Cook until they're just a light golden brown and cool on parchment paper. Once cool, freeze in a covered dish or a baggie, leaving the parchment paper between them so they don't stick together. On the day you're serving them, pop them into the toaster to heat up and then it's an even FASTER breakfast!