Every-day pancakes – Lummur/Klattar
My mother is an expert at making these mini pancakes. Unlike the large, thin pancakes that are served rolled up with sugar or whipped cream and jam, these small, thick ones taste best sprinkled with sugar, still warm from the skillet, with a glass of cold milk. A variation on the basic recipe is fish-pancakes.
150 ml flour
1 tsp baking powder
150 ml milk (or more as needed)
1 tbs sugar
25 g margarine/butter
150 ml rice pudding or porridge
1-2 tbs. raisins (optional)
Heat the skillet to medium temperature. Put the dough on the skillet with a tablespoon. You should be able to fry 3-4 "lummur" at once. Turn over with a spatula. Bake until light brown on both sides.
-Put the pancakes on a plate in layers and sprinkle some sugar on top of each layer. Serve fresh with sugar, jam or syrup.