LEMON OVEN PANCAKE WITH BLUEBERRIES
AND SMETANA
Citronpannkaka i ugnen med blåbär och smetana
24 pieces
1 cup flour
1 teaspoon baking powder
1.6 cup milk
9 oz Kesella or thick Greek or Turkish yogurt
4 eggs
½ teaspoon salt
2 tablespoons sugar
grated zest from 1 lemon
3 tablespoons butter and rapeseed oil
For serving:
1.6 cup blueberries
0.8 cup smetana (soured cream)
1 tablespoon powdered sugar
Heat the oven to 440F.
Mix flour and baking powder and beat in half the milk to a smooth batter. Add Kesella or yogurt, eggs, salt, sugar, lemon zest and remaining milk.
Grease a roasting pan and pour in the pancake batter. Bake in the middle of the oven for 20 to 25 minutes until it has set and is nicely colored. Allow to cool, then cut in pieces.
Serve with blueberries and top with smetana. Dust with powdered sugar.
Enjoy!
Bella
AND SMETANA
Citronpannkaka i ugnen med blåbär och smetana
24 pieces
1 cup flour
1 teaspoon baking powder
1.6 cup milk
9 oz Kesella or thick Greek or Turkish yogurt
4 eggs
½ teaspoon salt
2 tablespoons sugar
grated zest from 1 lemon
3 tablespoons butter and rapeseed oil
For serving:
1.6 cup blueberries
0.8 cup smetana (soured cream)
1 tablespoon powdered sugar
Heat the oven to 440F.
Mix flour and baking powder and beat in half the milk to a smooth batter. Add Kesella or yogurt, eggs, salt, sugar, lemon zest and remaining milk.
Grease a roasting pan and pour in the pancake batter. Bake in the middle of the oven for 20 to 25 minutes until it has set and is nicely colored. Allow to cool, then cut in pieces.
Serve with blueberries and top with smetana. Dust with powdered sugar.
Enjoy!
Bella
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