Savior of the breakfast

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Reader, breakfast saviors in my list have one of two qualities: you can make it ahead (like meal prep) or it requires minimum active work and the rest of the time oven, stove, or fridge takes care of the making on my behalf.

The Swedish oven-baked pancake falls into both categories.

It takes less than ten minutes to make and then the oven does the work for you.
It can be made a lightyear ahead to the fridge or freezer to save time on the busy moment.

This traditional oven-pancake has plenty of eggs for protein, and has no sugar, so it’s simple to tweak into a sweet or savory breakfast.

I’m literally writing this letter to you sitting in our kitchen with the square pancake in the oven and look here how they turned out!

Quick recipe for the Swedish oven pancakes

600 ml milk
4 eggs
170g wheat flour
1/2 tsp salt
1/2 tsp cardamom (optional)

Whisk all together. Pour the batter into a parchment paper-lined square oven pan with edges (it is very liquid, unlike the pan-fried pancakes!) and stick it in the oven for 20-30 minutes.

If it rises like a mountain just poke it with the fork to get the air out and keep on baking.

I know that it is simple to buy things for an easy breakfast but look at the waffle package labels sometimes. Plenty of additional ingredients that are there just to increase the shelf life.

But when things are so easy, why not make them ready in the freezer or fridge for those moments in need? Naturally better.

Try also my kefir crepes and oven-baked waffles that are both easy to prep ahead and freeze too. And the ultimate homemade granola to make your breakfast times simpler - naturally.

Every day makes a difference. ♡

Sonja

Ps. We eat the oven pancake squares traditionally with lightly smushed lingonberries, but try to top them with raspberry jam or homemade almond butter too, y-u-m-m-y!

Blue Tea Tile

blueteatile.com

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