December 28, 2008

IHOP at home

With all of the crazy weather here in the Midwest, from blizzards to torrential rain to howling winds, there are some mornings that are best spent cozied up inside. Today I decided to make one of my favorite breakfasts, my grandmother's recipe for Swedish Pancakes with Lingonberries.

Swedish Pancakes with Lingonberries

3 egg yolks
1/3 cup granulated sugar
1-1/2 cups milk
1 cup all-purpose flour
1/8 teaspoon salt
3 egg whites, beaten until stiff
Powdered sugar
Lingonberry jam

Place egg yolks and sugar in mixer bowl and beat until thickened. Alternately add the milk and flour mixed with salt and mix until blended.Gently fold in beaten egg whites.Using a 1/4 or 1/3 cup measure, pour batter onto a lightly oiled, hot skillet. Turn pancakes when they are puffy and golden brown.To serve, dust pancakes with powdered sugar and serve with dollops of lingonberry jam.

No need to trek all the way to an overpriced pancake house when you can make these melt-in-your-mouth airy pancakes right in your home kitchen. Mmmm...if only every morning could be Sunday!

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