Pea soup with pancakes

Ingredients for 4 portions

• 1 kgPea soup, 2 cans of 500 g
• 1 tspMarjoram
• 4 tbspMustard, to serve

On the side

• 3 dlPlain flour
• 3 mlSalt
• 6 dlMilk
• 3Eggs
• 4 tbspButter, half of it for frying
• 2 dlLingonberry jam

Method

1. Whisk the flour and salt into half the milk to make a smooth batter. Whisk in the rest of the milk and the eggs. Melt half the butter and stir it into the batter.
2. Pour the pea soup into a saucepan and add the marjoram. Thin with a little water if it is too thick.
3. Heat the soup gently while you fry the pancakes, stirring now and then so it does not catch on the bottom.
4. Fry thin pancakes in a little butter in a frying pan over medium-high heat, about 1 minute per side. Stack them on a plate and cover to keep warm.
5. Serve the pea soup with mustard, and the pancakes with lingonberry jam.

More recipes

• Pork chops with fried apples, cream sauce and potatoes35 min · ≈ 30 kr/port.
• Pork schnitzel with potatoes, peas and lemon35 min · ≈ 29 kr/port.
• Pork tenderloin with potato gratin1 h 05 · ≈ 39 kr/port.
• Fried pork belly with onion sauce and potatoes35 min · ≈ 23 kr/port.