More noshing... can't get enough!

I'm so delighted you've been asking about some of our tried & true recipes... These goodies were featured on our old website, but never made it into the new blog. So... here you go!!! I'd love it you'd share any tidbits, if you've tried any variations, etc. I love experimenting in the kitchen... a little dash of this, a pinch of that...... All of the chatter is wonderfully inspiring, so please keep your comments rolling in... We truly are listening!! xoxo, Tracy

SWEDISH PANCAKES

Every weekend we have a favorite breakfast in our house... Swedish pancakes! I have loved them since childhood, when my mother made them on the weekends. They have a texture unlike regular pancakes. They are smooth and sweet, even though there is very little sugar in the batter. I can eat them plain, and I don't even throw out the leftovers. I keep them in a ziplock bag in the refrigerator and munch on them cold.

I will be honest and tell you that, although I am nearly an expert on these fine delights... I almost always screw up cooking my first two pancakes!! I am happy to munch on those while cooking the others. Maybe it's my own devious way to get at them as quickly as possible?? I think I get so eager to taste them that I invariably try to flip them too fast, hence the screw up. So... be patient and you will get the hang of these!

As for the toppings... classic Swedish pancakes are served with lingonberries. You can buy this jam at most any grocery store. It's a nice tart yet sweet topping. I like to lay out my pancake, drizzle it with melted sweet (unsalted) butter. Then I roll and top with lingonberries. After a few of these, I have some with maple syrup and just dip them into butter. (Not for the feint of heart... I am, however, of good Wisconsin stock.) My kids like theirs with a can of RediWhip (yes, you read that right!). We make faces with the RediWhip on the pancakes, and then drizzle them with maple or chocolate syrup. I love mine with a nice strong cup of earl grey tea.

Below is my mom's delicious recipe if you'd like to give them a try!

1-1/4 cups flour
1-1/2 Tbsp sugar
1/2 tsp salt
3 large eggs
2-1/2 cups milk
2 Tbsp melted butter
1/2 tsp vanilla

Mix the flour, sugar, and salt together along with 1 cup of the milk and the eggs. Once you have a nice smooth batter, add in the additional 1-1/2 cups milk, the butter, and the vanilla. I use an 8" Teflon coated sauté pan... this works extremely well. I also have a crepe pan which is wonderful, but you don't need to get one if this isn't going to be a regular thing for you. I happen to be obsessed with these pancakes!

Make sure your pan is hot (medium heat). Put a bit of butter in the pan. I usually wipe most of it out. (If you keep too much butter, your pancake edges will get all bubbly. I tend to dislike this, but lots of restaurants make them that way.) Pour in 1/4 cup or so of the batter (depends on your pan size) - sometimes you will add more. The goal is to cover the bottom of the pan, but you want a very thin pancake. Make sure when you pour, you then rotate it around the bottom of the pan. The pancakes are ready to flip when the edges are brown; about a minute or so. A rubber spatula can work better than a standard metal one. Cook again for just under a minute on the flip side. I don't like mine too dark... you need to find your personal preference here. As you finish them, put them on a plate with a towel on top as you add to the stack... keeps them very happy and warm.

If there are any left to take to the table, you have far more willpower than I do!!

CALL YOUR CARDIOLOGIST FIRST...
CORN PUDDING

You may cringe a bit at the butter, but I am a Wisconsin girl... and we do butter here! I love this luscious corn pudding baked in an old cast iron pan... I use one that my grandmother passed on to me. If you have one, by all means, pull it out... It not only looks good in one, but it adds a little extra crispiness to the edges. As far as the size of the pan you bake it in, this depends on your taste. I like my pudding a bit thicker, so I use a cast iron pan that is about 8" in diameter. Use this as your guideline. This will take you all of 5 minutes to make... perfect with ribs, a big plate of summer tomatoes, and a nice arugula salad. I adore this recipe in summer and fall especially... It's comfort food to me. I've also been known to eat the leftovers for breakfast with a bit of maple syrup... To each her own! (By the way, fresh chopped jalapenos or a can of chopped chili peppers add a nice zing if you can go there....)

Set oven to 350 degrees

1 box Jiffy corn bread mix
1 15 oz. can of creamed corn
1 can regular corn (or 2 cups fresh off the cob)
1 stick melted butter
1 cup sour cream

Mix all ingredients together. Bake in a greased cast iron pan (or any baking dish) for 60 minutes or until lightly brown on top.