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A Cookbook of Memories

Muffins, Quick Breads and Pancakes

ICELANDIC PANCAKES 
Jim von Riesen, PCTC Staff

2 eggs 1/2 cup sour cream
1/3 cup sugar 1 1/2 cups flour
1/4 tsp salt 1 tsp baking powder
1/2 tsp cinnamon 2 c. milk
1/2 tsp baking soda 1/2 tsp vanilla
1 1/2 tsp boiling water
Beat eggs, add sugar, salt and cinnamon. Dissolve soda in boiling water and mix with sour cream, then add to the first mixture. Add milk and vanilla alternately with sifted flour and baking powder. Blend well. Fry in a heavy shallow pan that has been rubbed well with shortening. The batter is very thin and needs to be rolled around the pan to spread. When done, spread with white sugar and roll up jelly roll fashion. Can be cut in two pieces to serve. These freeze well.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
Email: office@callinglakes.ca