Oven Pancakes Swedish-american |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Submitted in memory of Austrid Hanson by Winetta Hanson Hayes to the Hawarden (Iowa) American-Lutheran Church 25th Anniversary Cookbook (1986); later found in The American Ethnic Cookbook for Students by Mark Zanger. Ingredients:
3 eggs |
3 cups milk |
1 1/2 cups flour |
2 tablespoons sugar |
1/2 t baking powder |
1/2 t salt |
2 tablespoons butter or bacon drippings |
use 2 large 4 1/2 by 9 inch loaf pans |
(or increase recipe by 1/3 again to fit a 9 by 13 inch pan) |
Directions:
1. Beat eggs and salt.
2. Gradually mix in remaining ingredients (except butter and bacon drippings.
3. Preheat oven to 400 degrees F.
4. Put pans in oven with butter or drippings in them; let them get hot, but don't brown butter.
5. Add egg mixture and bake on lower rack for 15 minutes until they rise up in bubbles.
6. Then move to upper rack for 15 more minutes or until lightly brown.
7. Serve hot with cranberry sauce, fruit syrup or jam on top. We use lingonberries cooked, or preserves from Sweden, found at some grocery stores in America.
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