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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix first 5 ingredients together using a hand blender making sure that the carrots get fully blended - no lumps left. | 2. In a second bowl mix the rest of the ingredients together then pour dry ingredients into the wet ingredients and mix the dough thoroughly with the hand blender. | 3. Remember that eggs vary in size and that flour absorbes more or less liquid. If the dough seems to thick add more buttermilk - if it seems to thin add more all purpose flour! | 4. Let the pancake dough rest for 20 minuttes. | 5. Fry pancakes in a little vegetable oil - you can easily make 3 at a time in the frying pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
buttermilk	7/8	cup	converted	-	-	-	-
carrot	4		peeled chopped	100.04	23.3752	2.2692	0.5856
salt	1/2	teaspoon		-	-	-	-
butter	25		melted	2137.5	98.2125	66.7875	180.0
oatmeal	60			12768.0	2622.1440000000002	379.68	162.28799999999998
wheat flour	30			12240.0	2590.92	475.56	90.0
purpose flour	90			-	-	-	-
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
cardamom	1/2	teaspoon		3.11	0.6847	0.1076	0.067
vanilla sugar	1	teaspoon		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.