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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Swedish Hot Cakes Recipe

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This recipe for Swedish Hot Cakes is from Strandberg's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 egg per person plus one for the pot

Number below are for 3, 5, 6, 7 eggs (2, 4, 5, 6 people)
3/4, 1.5, 1.75, 2 C flour
1/2, 1,0, 1.00, 1.25 teas salt
1, 2, 2, 2.5 tbls sugar
Milk (1+ Cups)
1/4, 1/3, 1/2 1/2 cube butter

Whipping cream (no Syrup)
Add lingonberry jam, or other jams (strawberry or blueberry freezer jam)
Directions:
Directions:
Stir dry ingredients together. Add eggs and milk. Mix until smooth. Add milk (about one cup for small batch) as necessary to make batter the consistency of whipping cream. Add melted butter. Pour batter onto hot skillet. Pick up skillet and tip in all directions to spread batter over the entire griddle the thickness of a crepe.. Bake until golden (minute per side)

Cook both sides, Roll like a crepe. Spoon the flavored whipped cream over the top. Serve.
Number Of Servings:
Number Of Servings:
2-6
Personal Notes:
Personal Notes:
As a child, this was one of two standard Sunday breakfasts -- the other was Dutch Babies.

 

 

 

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