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Sunday, June 20, 2010

Swedish Pancakes



This was my almost 15 year old son's breakfast.  He was very patient with me when I insisted on a picture before he could eat!  My grandfather was born in Sweden, so my mother made Swedish pancakes for me.  I am carrying on the tradition with my children, they prefer Swedish pancakes to almost any other breakfast!


Swedish Pancakes

  • 3 large eggs
  • 1 ¾ cup milk
  • 1 cup flour*
  • 4 tablespoons butter, melted and butter for pan
  • ½ teaspoon vanilla
  • salt, pinch 


In a blender, mix eggs, milk, flour, vanilla, and salt.  Blend until well combined.  With blender on, add butter.  Melt one teaspoon butter in nonstick pan.  With heat set med-high, pour in enough batter to coat the pan lightly.  When pancake starts to look glossy, flip and cook very briefly on second side.  Serve with sugar, syrup, fresh fruit, or jam.


*gluten free:  substitute 3/4 cup buckwheat flour and 1/4 cup all-purpose gluten free flour blend



Monday, June 14, 2010

Carrot Muffins






Our house in Atlantic Beach, Florida(a great beach community) had three very mature fruit trees, white grapefruit, orange, and tangerine.   After living in the north for almost 40 years, fresh citrus right off the tree, is an undeniably awesome experience. The best greyhound I ever tasted, came from the fruit of that grapefruit tree!   I first made these muffins with fruit, fresh off the tree--YUM.



Carrot Muffins


  • 3 cups flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 4 eggs 
  • 1½ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 tablespoons tangerine or orange juice
  • 1 tangerine or orange, zest, chopped fine
  • 1 pound carrots, finely grated

Combine dry ingredients, set aside.  In the mixer, combine eggs and sugar, mix well.  Add vanilla, juice, and zest.  Alternately add oil and dry ingredients to egg-sugar mixture.  Mix briefly.  Pour into greased muffin tins.  Bake at 375 for 17-20 minutes.






Sunday, June 6, 2010

Potato Latkes



I am sure that I have a Jewish grandmother lurking in my Swedish heritage...  we make these delicious gems any chance we get.  They are worth the effort!


Potato Latkes

  • 2 pounds yukon gold potatoes
  • ½ onion, grated
  • salt, pepper
  • olive oil

Peel potatoes and place them in a bowl of water. Hand grate or use food processor to grate potatoes.  Place grated potatoes in water.  Let potato starch settle to bottom.  Carefully scoop out potato.  Pour off water but save the potato starch that has settled.  Add starch back to potatoes.


Heat oil in non-stick saucepan.  Use about ½ cup potato and 1 teaspoon onion per batch.  Place three piles of potato in hot pan, flatten with fork.  Cook about 5 minutes per side.  Season with salt and freshly ground pepper.

Yum, yum!