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BACON OR HAM PANCAKES
Ingredients
Basic pancake batter
1/4 - 1/2 lb bacon or
ham
Lingonberry or cranberry sauce
Make
the batter as described in the basic recipe. Cut bacon or ham in small
cubes and fry. Mix with batter. (If using the same frying
pan, wash and preheat it again before starting to fry the pancakes.)
Fry as described in the basic recipe. Serve with lingonberry or cranberry
sauce.
PANCAKE TORTE WITH BEEF STEW
Ingredients
Basic pancake batter
Leftover steak or roast
Gravy or brown gravy mix
Lingonberry or cranberry sauce
This is a good way of
using leftover beef, and it makes a nice lunch.
Cut cooked beef in half-inch cubes. Prepare gravy, if you don't have
leftover gravy. If it is too thin, thicken it with gravy mix or flour. If you need more
gravy, either use
ready-made brown gravy mix or canned gravy, or make a thick white sauce,
adding some soy sauce for color and taste. Mix with meat and heat.
Follow the recipe for basic pancakes on previous page.
Spread stew on top of each pancake, except the top one, and stack them. To
serve, cut in wedges and serve with lingonberry or cranberry sauce.
PANCAKE TORTE WITH BERRIES AND CREAM
Ingredients
Basic pancake batter
Filling:
Applesauce, strawberry, raspberry, lingonberry or other
berry preserve
Garnish:
Whipped cream
Lightly roasted almond slivers (optional)
Follow the recipe for
basic pancakes. As each pancake is ready, spread it with preserve and
place the next one on top. Do not spread preserve on the top one,
instead garnish with whipped cream. Sprinkle with lightly roasted almonds,
if desired. Serve in portion sized wedges, as you would a round cake.
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