|
| |
Dessert Pancakes
(Pannkoogid)
|
|
|
| What You Need: |
|
|
|
1 cup all-purpose flour
2 cups milk
2 egg yolks
2 tablespoons sugar
¼ teaspoon salt
2 egg whites
3 tablespoons butter
½ cup lingonberry preserves, or substitute any berry preserves
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Place the flour in a large mixing bowl and, with a large spoon, slowly beat in the milk a half cup at a time. Then beat in the egg yolks, sugar and salt.
|
2. When the ingredients are thoroughly combined, set the batter aside in a cool - not cold - place for at least 3 hours or even overnight.
|
3. Just before making the pancakes, beat the egg whites in a large bowl with a whisk or a rotary or electric beater until they form stiff peaks on the beater when it is lifted out of the bowl. With a rubber spatula, gently but thoroughly fold them into the batter.
|
4. Preheat the oven to 250°F. With a pastry brush, lightly coat a 5- to 6-inch crepe pan or skillet with 1 teaspoon of the butter. Pour in ½ cup of the batter, tilting the pan to spread it evenly.
|
5. Fry over moderate heat for about 3 minutes on each side, until the pancake is golden, turning it over with a spatula. Slide the pancake onto an ovenproof platter and keep it warm in the low oven while you fry the remaining pancakes in similar amounts.
|
6. Serve the pannkoogid on heated dessert plates, accompanied by a bowl of berry preserves.
|
|
|
To Serve: 4 (8 to 10 pancakes)
|
|
| |
|
|
|
|
|
|
