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How To make Swedish Pancakes with Berry Cardamom Topping
PANCAKES:
2 lg Eggs
1 c Milk
2/3 c All purpose flour
3/4 ts Ground cardamom
1/4 ts Salt
1/3 c Half and half
3 tb Unsalted butter, melted
TOPPING:
1 1/2 pt Basket raspberries
1 1/2 pt Basket blackberries
1/4 c Sugar
1/2 ts Ground cardamom
Unsalted butter, melted (for -griddle) FOR PANCAKES: Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.) FOR TOPPING: Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside. Preheat oven to 200
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Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
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Culinary Historians: Swedish Pancakes for Breakfast? B. Marcus L. Cederström, Folklorist
Swedish Pancakes for Breakfast?
Presented by B. Marcus L. Cederström
Folklorist
Why do we eat the things we eat? And how do those things change due to migration?
This talk explores what the foods we eat can tell us about immigration, identity, and Nordic-American life in the Upper Midwest, by focusing on coffee, lutefisk, and, of course, Swedish pancakes.
Marcus Cederström earned his B.A. from the University of Oregon in Sports, Business, History, and Scandinavian Studies, and his M.A. and Ph.D. in Scandinavian Studies from the University of Wisconsin–Madison. It is there that he works in the Department of German, Nordic, and Slavic Studies as the community curator of Nordic-American folklore for the ‘Sustaining Scandinavian Folk Arts in the Upper Midwest’ project.
Recorded via Zoom on March 4, 2021
CulinaryHistorians.org
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### Ingredients (10-12 pancakes)
1. All-purpose flour - 3 cups
2. Baking powder - 4 tsp
3. Salt - 2 tsp
4. White sugar - 3 tbs
5. Milk - 2.5 cups
6. Egg - 2
7. Butter - 3 tbs
8. Cinnamon - 1.5 tsp
9. Cardamom - 2.5 tsp
10. Fruits - 2 cups
11. Honey - 1 tsp
12. Chocolate syrup
### Recipe
1. In a large bowl, sieve together the flour, baking powder, salt, sugar, cinnamon and cardamom. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat pan over medium heat with 1-2 drops of oil. Pour batter on the pan (approx 1/4 cup).
3. Wait till you see pores on the top of pancake. Flip it and cook for 5-10 seconds.
4. Make a stack with 4-6 pancakes and pour chocolate syrup on top.
5. Place cut fruits on top on stack and spread honey on top.
6. Sprinkle white sugar on top and serve.
Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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