| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swedish | Bread | 4 | Servings |
INGREDIENTS
| 4 | Eggs, Separated | |
| 1 | c | Flour |
| 1/2 | t | Salt |
| 1 | c | Milk |
| 3 | T | Sour Cream |
| Lingonberry Preserves | ||
| Apple Sauce |
INSTRUCTIONS
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. Date: Fri, 28 Jun 1996 23:07:23 -0700 From: Sami Hunter <samih@ix.netcom.com> Recipe By: The Art of Scandinavian Cooking MC-Recipe Digest #132 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 195.6mg
Sodium: 398.2mg
Potassium: 200.6mg
Carbohydrates: 27.4g
Fiber: <1g
Sugar: 3.7g
Protein: 11.7g