Welsh Parsley Pancakes Recipes

ARVIDSON SWEDISH PANCAKES

Steps:

• Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
• Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

SIMPLE SWEDISH PANCAKES

Steps:

• Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
• Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
• Roll up pancakes and serve a few at a time.

WELSH PARSLEY PANCAKES

Steps:

• Mix first 6 ingredients in medium bowl.
• Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick.
• Stir in mushrooms.
• Heat 1/8 inch oil in heavy large skillet over medium-high heat.
• Ladle batter into skillet using 2 tablespoons for each pancake.
• Cook until bottom side is golden brown, about 3 minutes.
• Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.

PASTAI PERSLI (PARSLEY PIE) WELSH

Steps:

• Cold boiled bacon may be used instead of steaky bacon.
• Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.
• Gas Mark 6 (400F) for 15 minutes.
• Blend the flour with a little milk.
• Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.
• Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture.
• Bake at Gas Mark 3 (325F) for 30-35 minutes.

PARSLEY-POTATO PANCAKES

Steps:

• Using hand grater, coarsely grate potato into large bowl. Add parsley and toss to blend. Divide mixture into 6 equal portions (about 1/3 cup each). Form each portion into 3/4-inch-thick round.
• Pour vegetable oil into heavy large skillet to depth of 1/8 inch; heat over medium-high heat. Using spatula, carefully transfer 3 potato rounds to skillet. Flatten each into 3 1/2-inch round. Season with salt and pepper. Cook until pancakes are golden brown, crisp and cooked through, about 4 minutes per side. Transfer to paper towels to drain. Repeat with remaining 3 potato pancakes. Serve pancakes with sour cream.