Description
Scandinavian-inspired dill pancakes deliver delightful herbal notes with silky texture and elegant simplicity. Crisp edges and delicate herb infusion make these pancakes a perfect breakfast companion you’ll savor with pure culinary joy.
Ingredients
Scale
Flour and Base Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- 1 tablespoon (15 milliliters) sugar
- 1 teaspoon (5 milliliters) baking powder
- 1/2 teaspoon (2.5 milliliters) baking soda
- 1/4 teaspoon (1.25 milliliters) salt
Liquid and Binding Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1 large egg
- 2 tablespoons (30 milliliters) melted butter
Herb Ingredient:
- 2 tablespoons (30 milliliters) fresh dill, chopped
Instructions
- Thoroughly combine flour, salt, baking powder, and sugar in a mixing bowl, ensuring even distribution of dry ingredients.
- Whisk buttermilk, egg, and melted butter in a separate vessel until smooth and well-integrated.
- Gently merge wet and dry mixtures, using minimal strokes to prevent gluten development and maintain a light texture.
- Delicately incorporate fresh chopped dill throughout the batter, distributing herbs evenly.
- Heat a non-stick skillet or griddle over medium temperature (350°F), lightly coating surface with butter or oil.
- Pour approximately 1/4 cup of batter onto heated surface, creating circular pancakes with consistent size.
- Wait until small bubbles emerge across the pancake’s surface and edges appear slightly matte, indicating readiness to flip.
- Carefully turn pancake, cooking opposite side until achieving a golden-brown complexion, approximately 2-3 minutes total.
- Transfer completed pancakes to a warming plate, maintaining temperature and preventing moisture accumulation.
- Serve immediately alongside preferred accompaniments like sour cream, applesauce, or additional fresh dill garnish.
Notes
- Ensure buttermilk is at room temperature for smoother batter consistency and better rising.
- Chop fresh dill finely to distribute evenly throughout pancakes and prevent large herb chunks.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free blend and add xanthan gum for binding.
- Let batter rest 5-10 minutes before cooking to allow flour to absorb liquid and create more tender pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg