Friday, 15 October 2010
Recipe 4: Stenhouse Christmas Pancakes
Today’s recipe comes from my friend and faithful prayer partner, Laura Stenhouse. Thank you Laura!
We’re a small family with a big tradition. Years ago Tom, Linnea and I started the habit of making and eating Swedish
Thin Pancakes on Christmas morning. After a while we had to dub it:
Stenhouse Christmas Pancakes
3 eggs (well beaten)
1 cup flour
1 teaspoon salt
2 Tablespoons sugar
2 cups either (1 cup milk & 1 cup half & half) OR (2 cups heavy cream)
Serve with: traditionally with fresh lemons and powdered sugar. Or butter and
your favorite syrup.
Sift flour, sugar and salt into a bowl. (I use a metal strainer). Set aside.
Beat eggs in another bowl and then add to flour mixture.
Gradually add milk or cream mixture while using a whisk (or stir) until
**Let stand 1 hour** either on counter or covered with plastic wrap and put
in refrigerator. OR you can use batter right away. Letting it sit somehow
makes it better.
I use a 10 1/2 inch skillet wiped with cooking oil. You can use a soup ladle
or measuring cup to pour into skillet. (You may need to try a few to find
the right amount of batter.) Watch until edges curl, then use heat proof
spatula or whatever way you choose and flip over until pancake is light tan.
Put them in foil, wrap and keep warm until ready to serve everyone.
If you happen to have any left over, easy to reheat in microwave and/or
cover batter and reuse the next day. We never have leftovers. 🙂
P.S. If you have a griddle, heat to 300 degrees.
Looks like we have a Christmas morning theme going with our recipes. Send more…or branch out with festive recipes for other times of the day.