My sister-in-law and her family lives in Chicago. The city is a food paradise with a million great places to eat for lunch and dinner. For us, however, there is only one place to go for breakfast - Ann Sathers Restaurant. Locals know that any one of their locations will deliver a great morning meal that will satisfy your hunger and stick with you for quite a while. There is often a line outside the door but it's worth the wait, especially for their signature dish - Swedish pancakes with home-made lingonberry syrup. Since we don't live in the Windy City, this make-at-home version is very, very close to being there (without the wait).- 1 2/3 c all purpose flour
- 1 c sugar
- 1/4 c non fat dry milk powder
- dash of salt
- 4 eggs; slightly beaten
- 2 c water
lingonberry (or other) jam and/or dairy sour cream to top it off
In a large mixing bowl mix the dry ingredients together. In another mixing bowl, combine eggs and water. Then add to dry ingredients. Whisk it until thoroughly combined and smooth. Heat a lightly greased non-stick skillet (sloped sides) over medium heat till a drop of water sizzles.
For each pancake, pour ¼ cup batter into the pan and tilt the pan till batter coats the bottom of pan. Cook over medium heat till the tops appear dry and the bottoms are brown (1 to 1 ½ minutes). Flip pancakes to brown other sides (20 to 30 seconds). Serve immediately with lingonberry or other jam and sour cream.
Makes 16 large pancakes.
