Comfort Food - Swedish Style

It's that time of the year when we nestle inside while the skies are gray and the air is cold. Layers of clothing worn inside the house and even more are piled on to go outside to face the elements. Ah, winter in the midwest. But wait! There's help to fortify one for these elements...Chef Wes to the rescue!

He's the Master Pancake Man in these parts as well as in the North Woods of Michigan. He's shown here with the pan used by generations of Lindahls.

The first pancake never turns out quite as well as the rest. That's okay. We eat them with lingonberries or maple syrup. Presented above on our original wedding china - Johnson Brothers Hearts and Flowers which now are residing at the cabin.

Want the recipe? (Timi, I think of you with this one as you add recipes to your ethnic "box.)

Swedish Pancakes

3 eggs

1 c. milk

2 t. sugar

salt to taste

1 t. baking powder

5 T. flour

1/4 c. melted butter

DIRECTIONS:

1. Allow eggs and milk to go to room temperature.

2. Beat eggs until frothy and slowly add milk.

3. Blend in each ingredient separately.

4. Add the flour 1 T. at a time.

5. Add butter last.

6. Pour into hot griddle. Flip before burning!

Warms you up inside and out!