| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swedish | Potatoes, Side dish, Pancakes | 14 | Pancakes |
INGREDIENTS
| 2 | c | Milk |
| 2 | Eggs, beaten | |
| 1/2 | c | Flour |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1 1/3 | c | Potatoes, grated |
| 2 | c | Lingonberries |
INSTRUCTIONS
Add 1/4 cup milk to eggs. Blend in flour. Add remaining milk, sugar, salt, and pepper. Beat until smooth. Let stand 2 hours. Squeeze grated potatoes dry and add to batter. Heat griddle and grease lightly. Use 1/4 cup batter for each pancake. Fold pancakes in quarters. Serve with lingonberries. Makes 14 to 16 pancakes. Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ...... Anne London, director, Homemakers Research Institute Publisher ... Homemakers Research Institute, Evanston IL, (c) 1960 Posted by Jim Speerbrecher Jan.'94
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”