New this season is that we serve our pancake buffet in a nice 50s setting on Troublemaker Street. At A. Larsson’s Pancakes you can eat as many pancakes as you want or can manage, served on floral china. We make the pancake batter from scratch with pure raw produce from local producers. Accompaniments such as jam are made in our kitchen, and we whip the cream, which comes from Småland cows, ourselves. A. Larsson’s Pancakes shares a courtyard with A. Larsson Bakery, so there is space for many guests, indoors and outdoors in the verdant courtyard. If you or someone else in your group fancies something different, you can choose from the bakery’s range, such as a healthy sandwich, and still eat together outside.
We also have different options for allergy sufferers: gluten-free and milk- and egg-free pancakes.
2 ½ dl flour
6 dl full-cream milk
½ tsp salt
1 ½ tsp sugar
2 tbsp melted butter
1 tbsp butter for the first pancakeMethod:
Whisk the flour with 3 dl of the milk until the batter is free of lumps. Add the rest of the milk. Whisk in one egg at a time and add salt and sugar. Let the batter stand out for about 30 minutes. Melt 2 tbsp of butter and add to the batter. Whisk the batter occasionally to ensure the flour doesn’t sink to the bottom. Melt 1 tbsp of butter in the frying pan. The butter can be allowed to brown a little before pouring in the batter. Turn the pancake when the batter has solidified on top and fry for a short time on the other side. No butter is needed in the frying pan for the rest of the pancakes.Welcome to A. Larsson’s Pancakes.