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<\/a><\/p>\nSWEDISH PANCAKES<\/p>\n
Elegant for a holiday breakfast or\u00a0comforting and cozy on a winter night, the Swedish version of the thin pancake can be\u00a0ready in 20 minutes and requires only the most basic ingredients.\u00a0<\/p>\n
These quickbreads came into my family via my German heritage as \u201cegg pancakes.\u201d\u00a0 Grandmother did the baking for the local tuberculosis sanitarium, but I clearly remember that once or twice on her day off, she arose early to do her own baking, creating apple and sour-cream coffee cakes to deliver to each of her four children. \u00a0<\/p>\n
She never called her \u201cegg pancakes\u201d crepes<\/em>, but that\u2019s what they were.\u00a0 Add orange sauce and you have crepes suzette<\/em>.\u00a0 Al Johnson, of Al Johnson\u2019s Swedish Restaurant called his egg pancakes: Swedish Pancakes<\/em>.<\/p>\n The restaurateur, WWII veteran, public servant, and grandfather to a village died in June 2010.\u00a0 <\/em>Myles Dannhausen, Jr. wrote a tribute in the Peninsula Pulse<\/span>:<\/p>\n Standing alone, his first and last name were the epitome of ordinary. Put together, they were <\/em>Door<\/em> <\/em>County<\/em> royalty. Al Johnson.\u00a0 His restaurant was one of northern <\/em>Door<\/em> <\/em>County<\/em>\u2019s largest employers. Countless area kids paid for their college educations with paychecks earned beneath Al\u2019s famous grass roof. When former workers fell on hard times, he found a place for them, even if they had once left on bad terms.\u00a0 <\/em><\/p>\n Most notably, the restaurant with the grass roof provided the pasture for Al\u2019s goats; their grazing on that roof provided a special ambience for Wisconsin\u2019s summer tourists; the lingering memory of \u2014 Al’s Swedish pancakes<\/em> with lingonberries<\/em> ripened in the intense summer of northern Sweden, where the summer sun never sets,<\/em> inspired this article. \u00a0<\/em>The simple recipe follows:<\/p>\n In a\u00a0small bowl, beat the eggs with a wire whisk. Mix in the flour and a little of the milk to make a paste, stirring until smooth.\u00a0 Add the rest of the milk and the remaining ingredients.<\/p>\n Preheat a large non-stick skillet to medium-high heat. \u00a0Pour about 1\/4 cup of the batter into the skillet, and quickly tilt the pan to spread it into a thin circle. \u00a0Bake it until the top surface appears dry.\u00a0 Flip the pancake and bake it for another 15 to 20 seconds, or until it is golden brown.<\/p>\n The pancakes may be stacked and held in a warm oven until served.\u00a0 If a non-stick skillet is not used, it may be necessary to lightly oil the skillet between each pancake.\u00a0<\/p>\n Roll or fold each pancake and serve with lingonberries. \u00a0\u00a0The batter may be made an hour ahead or even the night before.\u00a0 The recipe makes 8 large pancakes, (two servings).\u00a0<\/p>\n Other toppings: powdered sugar and lemon juice, maple syrup, fruit compotes, jams and preserves.<\/p>\n For healthier pancakes, substitute egg whites for yolks, whole wheat flour for white flour,\u00a0oil for butter, and use low-fat milk.\u00a0<\/p>\n And here is something to chew on:<\/p>\n THE GOAL ISN’T TO LIVE FOREVER.\u00a0 THE GOAL IS TO CREATE SOMETHING THAT WILL.\u00a0\u00a0\u00a0\u00a0<\/em>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0Chuck Palahniuk<\/p>\n\n