Swedish
Bananpannkaka
Swedish
SwedenBananpannkaka
Bananpannkaka med ägg och havregryn som mixas snabbt och steks gyllene i panna.
Ingredients
Pull out and measure what you need before you start cooking.
- 2 mogna bananer
- 4 agg
- 1 dl havregryn
- 1 tsk bakpulver
- 1 krm salt
- smor till stekning
- bar eller yogurt till servering
Good to know
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 2 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Mosa bananerna i en skal.
- 2
Vispa ner agg, havregryn, bakpulver och salt till en jamn smet.
- 3
Hetta upp lite smor i en stekpanna pa medelvarme.
- 4
Klicka ut smeten i sma pannkakor och stek 2 minuter per sida.
- 5
Stek i omgangar tills all smet ar slut.
- 6
Servera varma med bar eller yoghurt.
Serving profile
About this recipe
7 ingredients and 6 steps from prep to serving.
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Source
Source and image
Here you can see where the recipe comes from, whether it has an owned photo, and when the page was last updated.
Recipe source: Grundsteg for bananpannkakor verifierade mot svensk frukostmetod med agg och banan. Original link
Kitchen tips
Tips for better results
- Use ripe bananas for natural sweetness.
- Cook on medium heat to avoid burning.
- Keep finished pancakes warm under a lid.
FAQ
Frequently asked questions
Can I make the batter ahead?
Yes, stir well before cooking.
Can I skip oats?
Yes, but texture becomes softer.
Serve with
Serve with
Here are a few things that fit the recipe.
After dinner
Something sweet after the meal.
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