Swedish Pancakes with Lingonberry Preserves and Turkey Sausage

 Just the other day I was telling Jim that I wanted a 

Plett pan so I could make Swedish pancakes that I 

adore and get out at restaurants so often.

 Well, he got up this morning (Christmas Eve) and 

surprised me with Swedish Pancakes for breakfast!  

He made them beautifully without the pan!  He 

served them with wonderful tart lingonberry 

preserves and homemade turkey sausage.  I love 

sweet and savory or sweet and salty foods and 

this combo was amazing!

Swedish Pancakes

(printable copy)

3 eggs

1 3/4 cups milk

1 1/2 cups flour

1/2 teaspoon salt

2 tablespoons sugar

1 teaspoon vanilla

2 tablespoons oil

Sift dry ingredients together.

Beat eggs until light and fluffy.  Add milk alternately with

dry ingredients a little at a time.  Add oil and mix 

thoroughly.  Let stand at room temperature for 2-3 hours 

or in the refrigerator overnight.

To make pancakes preheat a cast iron skillet  and grease skillet with butter.  Pour batter onto skillet 

to make an approx. 3" circles.  After about 1-2 minutes,

check to see if pancakes are ready to be turned

over.  They should be lightly browned.

Repeat until all batter is used.  Keep finished pancakes 

warm in a 200 degree oven.

Dust with confectioners sugar and serve with Lingonberry preserves.

Turkey Sausage

(printable copy)

1 lb. ground turkey

1 teaspoon salt

1 teaspoon ground sage

1/4 teaspoon black pepper

1/4 teaspoon dried red pepper flakes

1 small onion, grated

2 tablespoons butter, melted

Combine all ingredients and mix well.

Refrigerate overnight.  

Shape into patties and fry until cooked through.

Thank you honey for a wonderful breakfast.......

I love you so much.........

but I still want the pan........

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