…you know that day, when your old car decides it’s ok to drive to the grocery store…. but when you’re finished shopping and have placed all the goods inside the car, ready to go home …. then the car decides it’s more exciting to not work properly and instead get towed home …. (thank you Jarle, my love, for ditching the garage, and come help me ❤️ much appreciated!)
… so what better reason (when you need even one more reason ) to curl up with some yummy good “cake-like” food.
Oven pancake is one of my all time Swedish favourites. It absolutely puts a smile on my face, reminds me of happy childhood memories when my Swedish mom made all kinds of yummy food in the kitchen.
I strongly recommend oven pancake for any day … if you’re tired, if you want to celebrate just some everyday, if your kids have gotten an A at school , if you’ve had a quarrel in the household and need to cheer up the family…. whatever reason or non at all, just any occasion is good enough.
This super easy made goodness of an oven pancake is both pretty healthy (not much sugar added) and it’s super yummy!!
You can switch out the raspberries and shredded coconut for vegetables, blueberries, cheese and even bacon or sausage to make it for dinner if you like. This is the most versatile dish ever.
It will take you two minutes to whip it up and 30 minuets in the oven.
Voila!!
Recipe in English and Norwegian 👇🏻
Raspberry coconut oven pancake:
3 eggs
200 ml all purpose flour
500 ml milk (I’ve used coconut milk for this recipe) (you can use any milk or milk-substitute you prefer)
100 ml shredded coconut (you can substitute this with 100 ml all purpose flour if you change up the recipe)
1/2 tbsps sugar
1/2 teaspoon salt
1/2 tbsps oil for greasing the cocking dish
Topping:
200 ml raspberries
1 tbsps sugar
• Preheat your oven to 200-220 degrees Celsius.
• mix together egg, sugar and salt
• add 1/4 of the milk (coconut milk, soy milk, oatly milk or whatever milk you decide to use)
• mix in the flour and shredded coconut until a smooth “dough”.
• mix in the rest of the milk little by little.
• grease the cooking dish well.
• pour the pancake dough into the dish.
• drissle raspberries and sugar on top of the pancake.
• set the dish (the size of the dish could be aprx 20×30 cm ) in the pre heated oven and let cook for about 30 minutes.
• let the pancake cool down for 5 minuets before serving.
• the pancake is perfect along with custard or vanilla ice cream.
Enjoy!!
❤️
Ovnspannekake med Bringebær og kokkos
3 egg
2 dl hvetemel
5 dl kokkosmelk (eller vanlig melk)
1 dl revet kokkos (du kan bytte ut kokkosmelk med mel hvis du ønsker)
1/2 ss sukker
1/2 ts salt
1/2 ss olje til å smøre formen
Topping:
2 dl bringebær
1 ss sukker
• forvarm ovnen til 200-220 grafer celcius.
• bland sammen egg, sukker og salt.
• ha i 1/4 av melka
• bland inn melet og den revne kokkosen litt etter litt til en glatt, klumpegri deig.
• ha i resten av melka litt etter litt mens du stadig visper slik at det ikke blir klumper.
• smør en form på sa 20×30 cm
• hell pannekakesmeten i forma
• dryss over bringebær og sukker.
• stek pannekaka i ovnen i ca 30 minutter.
• ta den ut av ovnen og la den hvile ca 5 minutter før servering.
• denne pannekaka passer perfekt med vaniljesaus eller vaniljeis.
NYT!
Det fine med ovnspannekake er at den er utrolig enkel å “modifisere” helt etter eget ønske.
Grunnoppskriften med 3 egg, 5 dl melk, 3 dl mel, 1/2 ss sukker og 1/2 ts salt kan tilsettes hva enn du ønsker av Topping. Alt fra blåbær, grønnsaker, ost eller pølse og bacon.
Håper dere liker oppskriften.
Du finner flere oppskriften under fanen MATGLEDE her på bloggen.
Hilsen Gudrun.
💕
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