The Owners' Manual | Issue 14 | Fall/Winter 2018

Ingredients: • 3 large egg yolks • ⅓ cup granulated sugar • 1½ cups whole milk • 1 cup all-purpose flour • ⅛ teaspoon salt • 3 large egg whites, beaten stiff • Oil and butter for pan Toppings: • Lingonberry jam or sauce, Instructions: In bowl with electric mixer, beat egg yolks with sugar until thick and lemon-colored. Add milk alternately with flour and salt. In another bowl, beat egg whites until stiff, then fold into milk mixture. On a large flat griddle over medium, heat some oil and butter until hot and sizzling. Using a ⅓ cup measure, scoop up the batter and pour carefully onto hot griddle. Cook, turning once, until each side is golden brown and cooked through, just a couple minutes per side. Repeat with remaining batter, working quickly as the batter will deflate. Serve the pancakes immediately either sprinkled with powdered sugar and topped with lingonberries, or with maple syrup. powdered sugar, or maple syrup

Swedish pancakes with Lingonberrys and powdered sugar for Christmas morning at Dad’s. How long has this been a delicious tradition? At least since I was in high school. Probably 40+ years. - Bill Zimmerman, Meriden

BONUS! Click here for more inside scoop into Bill’s Family Tradition!