Uncle Dons Swedish Pancakes Recipes

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Steps:

• sift dry ingredients.
• gradually add unbeaten eggs, milk and salad oil.
• beat until batter is perfectly smooth.
• strain.
• pour batter, a tablespoon at a time, on a hot griddle tilting griddle as batter is poured so as to make a very thin cake.
• a perfectly round crepe may be made if a small 5" fruing pan is used.
• fill cooked cakes with strawberry preserves and roll.
• serve with melted butter and powdered sugar, syrups, fruit.

Steps:

• Beat the 3 eggs until very thick and lemon colored.
• Turn mixer down and add milk, flour and sugar, salt and flavoring.
• Heat 10" frying pan on med/high, spray with cooking oil, or lightly coat pan with butter.
• Pour about 1/3 cup of above batter on skillet, lift& rotate skillet so batter covers bottom with a thin layer.
• Cook about 2 minutes until pancake is set, flip over and cook other side for about 2 more minutes; place on plate.
• Continue until all thin pancakes are cooked, greasing pan each time.
• At this time, can be served with butter/jam or syrup.
• But now's the time to get creative!
• In a small sauce pan, mix about 1 cup of fresh fruit (strawberries, oranges, peaches, cherries, etc) with enough sugar to sweeten to taste.
• Add 1 egg, beat in and add extra desired flavoring.
• Then add 1 cup cottage or ricotta cheese; heat through, but don't boil.
• (I sometimes also add fruit yogurt to this mixture.).
• Place one pancake on plate, on lower 1/3 of pancake, place 1/4 cup fruit mixture; lightly roll up and place in buttered 9x11" pan.
• Continue until all pancakes are used; pack rolled pancakes closely together.
• Should have about 12 roll-ups.
• Top with nuts if desired.
• Cover with aluminum foil, place in 350 oven for about 30 minutes or until hot and bubbly.
• Serve in the baking pan with whipped cream available at table for individual tastes.
• This recipe isn't exact- I am a"some" cook-- some of this and some of that.

Steps:

• Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
• Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

Steps:

• Wash tomatoes, and cut into wedges to grind.
• (I use an old fashioned meat grinder that attaches to the kitchen table).
• Grind the tomatoes, onions, and peppers. Put together in a BIG container or pan, and put the salt over these 3 ingredients, and let.
• stand for 5 hours.
• Drain off all liquid, and then add sugar, celery seed, mustard seed, vinegar, and tumeric powder. Boil all for 25 minutes.
• Put in hot jars while relish is hot, and process in a hot water bath for 15 minutes.
• Make sure the seal is down on top of canning jar when completed.