Hi Fran, (Faith and Tom too),
I looked in the cookbook that I made up of Mom's favorite
recipes and found that the French Pancake (now Swedish), is in there,
page 14. In the index, I incorrectly listed it as "fresh"
pancakes. One thing about this is that the pancake is not FLAT
like Mike keeps telling me. It's fluffy.
I have another recipe from the Park family which is more like
Swedish Pancake, being cooked in a crepe pan. Here it is:
French Pancakes
Source: Jerry via D. Park
4 eggs
1 tsp. powdered sugar
1 1/2 c half and half
1 c flour
dash salt
1 t. oil
dash vanilla
dash egg shade (yellow food coloring)
Put eggs and sugar in mixer. Turn to high speed and beat until
eggs turn creamy white and fluffy. (I use a food
processor). Add 3/4 c half and half, flour and salt to
mixture. Turn mixer to second speed and beat about 3
minutes. Add second batch of half and half, oil, vanilla and egg
shade. Scrape down sides of bowl with spatula. Turn mixer
to second speed, blend about 5 minutes.
Cook in a crepe pan like making crepes. Serve with
lingonberry butter (you can substitute cranberry). Sprinkle with
powdered sugar. Serve on a hot plate.
(Note: to make lingonberry butter, take a cube of butter
and leave at room temperature so you can stir it. Add lingonberry
jam (about 1 heaping tablespoon) to butter and stir until you have a
blended mixture. After each crepe is done, spread some butter
mixture on it, roll it up and sprinkle with powdered sugar.)
If you need Mom's recipe for her pancakes, let me know.
Love,
Edie