"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Swedish Pancakes, by Joyce Gabriel, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. flour 1/4 tsp. salt 1 c. milk 6 T. melted butter 1/4 c. sugar 1 c. cream (evaporated milk can be substituted) 6 eggs, well beaten
Sift flour, salt and sugar. Beat eggs until VERY light. Add melted butter, milk and cream. Add the flour mixture slowly. Beat until nice and smooth. Pour small amounts on hot griddle turning and tilting the pan while pouring batter onto it. This makes them large and thin. They cook rather fast. Turn pancake over and brown. Serve with warmed syrups, berries or whipped cream.
Joyce also puts creamed chicken in them to serve for a lunch or light dinner.
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