| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
Bread |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs; Separated |
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 3 |
tb |
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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