[Sca-cooks] Last minute help for Viking pancakes

Terry Decker t.d.decker at worldnet.att.net
Mon Oct 9 19:23:11 PDT 2006

With 1 1/6 cups of flour to 2 1/2 cups of milk, this should be a very thin 
batter.  Personally, I would add a couple eggs and cook small cakes on a 
greased griddle rather than bake it.

I suspect the use of a baking pan (jelly roll pan) produces a thicker 
product which hold the berries better but may not be as tasty as a thinner 
cake would be.


----- Original Message ----- 

Has anyone tried this recipe off of the Viking Answer Lady's website?  I
just got it out of the oven, and it is not wonderful.  The proportions
just have to be wrong, but I'm not sure what sort of product I should be
looking for.   There is no sweetener or leavener called for.  (I used
blueberries - no lingonberries to be found in town today). Any ideas?

Pancake with Berries
This recipe comes from Vikingars Gästabud (The Viking Feast), and is for
four servings.
2/3 cup white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2-1/2 cups milk
2 tablespoons butter
1 cup lingonberries or bilberries
Turn on the oven to 425°F (225°C). Whisk the batter together without the
butter and stir in the berries.  Melt the butter in a heat-resistant
baking pan and pour it in the batter. Bake it in the middle of the oven
for about 20-25 minutes until the pancake has a nice color.  Cut it into
pieces and serve with some jam.

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