Pancakes with Lingonberries (Sweden)
1 cup sifted flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
1/3 cup butter
Lingonberry preserves
Sift flour, sugar and salt together. Add eggs and milk gradually. Stir until thoroughly mixed. Let stand 1 to 2 hours.
Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter. Spread hot cake batter thin. Brown on each side. Roll hot cakes.
Serve with lingonberry preserves.
Lefse (Fried Potato Bread, Norway)
Eat warm or cold, plain or spread with butter or sprinkled with brown sugar. To serve, fold each circle into quarters or roll up.
5 cups hot mashed potatoes (no milk,
butter or salt added)
1/4 cup shortening
2 tablespoons milk
1 1/2 teaspoons salt
2 cups all-purpose flour
Beat mashed potatoes, shortening, milk and salt until no lumps remain. Cover and refrigerate until completely chilled, at least 4 hours.
Turn potato mixture onto floured surface; knead in flour (dough will be soft). Divide into 20 equal parts; shape each part into a ball. For best results, work with 4 balls at a time, covering and refrigerating remaining balls until needed.
Shape each ball into a flattened round on heavily floured board. Roll each round as thin as possible into a 10- to 12-inch circle with floured stockinet-covered rolling pin or lefse rolling pin. Lift dough occasionally with spatula to make sure it is not sticking, adding flour as needed.
Heat ungreased griddle or lefse baker to 400 degrees F. Cook until blisters form and grown spots appear on bottom, about 1 minute on each side. Do not overcook. Lefse should be soft, not crisp. Stack cooked lefse between 2 towels to prevent drying. Wrap in plastic wrap and refrigerate no longer than 3 days or freeze no longer than 1 month.
Makes 20.
Krumkake (Norway)
5 cardamom seed pods
2 eggs, beaten
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
Dash of nutmeg
1/4 cup butter
1 cup sifted flour
Crush cardamom seeds after removing from pods. Gradually add sugar to beaten eggs and beat until fluffy.
Add cream, vanilla extract, cardamom, nutmeg and half of the butter. Beat until blended. Add flour and mix until smooth. Add remaining butter and mix well.
Place 1 level tablespoon of batter in center of preheated krumkake pan. Close lid and cook until lower side of cookie is light brown, about 3 minutes.
Remove cookie from upper half of iron with a spatula. Roll while still hot around the handle of a wooden cooking spoon. Cool.
Store in airtight metal containers. Serve plain or fill with whipped cream just before serving. Makes 2 dozen cookies.
NOTE: Krumkake pans can be purchased in specialty cookware stores.
Lemon Bread
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup whole milk
1/2 cup vegetable oil
2 teaspoons grated lemon peel
Preheat oven to 350 degrees F. Lightly grease an 8- x 5-inch loaf pan.
In a medium bowl, combine flour, sugar, baking powder and salt. In another medium bowl, whisk eggs, milk, oil and lemon peel. Add dry ingredients and stir enough to moisten the mixture. Pour into loaf pan and bake for 40 to 45 minutes, or until bread is golden. Let cool about 10 minutes, then poke holes with a wooden skewer about 1-inch deep on top of bread.
Glaze
1/3 cup granulated sugar
1/4 cup fresh lemon juice
Dissolve sugar in lemon juice in a small saucepan over medium-low heat, stirring constantly. Drizzle glaze over bread and let cool before serving.