Recipe origin: Sweden
Ingredients
- 3 eggs
- 1¼ cups milk
- ¾ cup flour, sifted
- 1 Tablespoon sugar
- ½ teaspoon salt
- Lingonberry sauce (raspberry sauce may be substituted)
Procedure
- Beat the 3 eggs until thick.
- Stir in the milk, flour, sugar, and salt, mixing until smooth.
- Drop a small amount of batter (about 1 Tablespoon for a 3-inch pancake) onto a moderately hot, buttered griddle.
- Spread the batter evenly to make thin cakes.
- Turn the cakes over when the underside is lightly browned.
- Keep finished pancakes on towel-covered baking sheet in a warm oven.
- Before serving, spoon melted butter over the pancakes and sprinkle them with sugar.
- Serve with lingonberry sauce for dessert after pea soup on Thursdays.
Makes about 42 pancakes.
Children find sandwiches tasty and easy to prepare; however, schools provide free lunches, typically consisting of meatballs, gravy, potatoes, pickles, and milk.
Authentic Swedish cuisine can be found in abundance throughout the country. Frukost (breakfast) is likely to be fairly large, serving coffee, juice, or tea, followed by bröd (breads), ost (cheese), ägg (eggs), and strömming (herring). Äta (lunch), normally served between noon and 1 P.M., may be an open-face meat sandwich, kaldolmar (stuffed cabbage), or even a hamburger from one of the many local fast food restaurants. Middag (dinner) immediately follows the end of the workday and consists of a variety of hot and cold dishes. Formerly, Swedish Catholics observed the tradition of not eating meat on Fridays, so the traditional Thursday night supper was hearty artsoppa (pea soup with ham) and plättar (pancakes). Although many have given up the meatless Friday tradition, artsoppa and plättar are still commonly served on Thursdays in Swedish homes and restaurants.
