| | |

Pippi had the right idea--the perfect Sunday is spent flipping pancakes with your family or friends. Make this easy recipe and have on the table pronto.


Does anyone else feel like it’s like – goodbye Halloween, hello Christmas,  yes Easter, I see you right around the corner there! Sometimes I feel like each year becomes more and more rushed, and flies by even quicker. When I was little my parents would tell me everything seemed to move quicker as you get older, but now I’m not so sure it’s being older that does it. I think a big part is giving ourselves permission to set down the to-do list, stop looking forward at what needs to be done, what we need to prepare for, and just enjoy where we are now. Even if for a minute, otherwise we’ve rushed past and missed the small things.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pippi’s Pancakes | Pippi Longstockings

  • Author: Bryt @ InLiterature.net


Units Scale
  • 1 cup plain flour
  • 1 cup milk
  • 2 tbsp white vinegar
  • 2 tbsp white sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tablespoons melted butter


  1. In the milk jug, pour in the vinegar, stir and let sit for five minutes. We’re essentially making your own buttermilk.
  2. In your mixer, whisk together the egg, melted butter and milk.
  3. In a glass bowl, mix together all your dry ingredients, and sift into the wet mixture.
  4. Over medium heat, butter the frying pan and let the pan warm up.
  5. Scoop in 1/4 cup of pancake batter in the pan and let cook for about 1 minute, before flipping onto the other side.
  6. Place on a plate and repeat.


  1. If you really want to make the kind of pancakes Pippi did you should make swedish pankakor. Easy recipe, about 2 dl flour, 6 dl milk, 2-3 eggs and a pinch of salt. Whisk some of the milk with the flour + the salt, make sure there are no lumps. Pour in the rest of the milk and then the eggs- one at a time and whisk inbetween. Let the batter rest about 30 min in the fridge.
    The tricky part is the cooking. It helps if you melt a few tblspoons of butter and pour it in to the batter. Then use a small amount of butter in your pan if you need to.
    Make the pancakes thin and try to flip them in the air. Serve with jam and whipped cream or ice cream.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating