| Swedish Pancakes (Plattar)
4 Eggs, separated
1 cup of flour
1/2 teaspoon of salt
1 cup of milk
3 tablespoons of Sour Cream
Lingonberry Preserves
Applesauce |
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Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks alternately with milk. Stir in sour cream. Beat egg whites until stiff but not dry. Fold into batter. Heat pancake pan and butter each depression (if you have a Swedish Pan Cake Pan <see notes>). Pour about a tablespoon of batter into each depression and spread out evenly. Brown on one side, turn and brown on the other side. Serve at once with preserves or applesauce. Recipe By: The Art of Scandinavian Cooking MC-Recipe Digest #132 From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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