June 28, 2007
Ok, so I’m a hypocrite. I apologize to Japan, and then I continue on with my global cuisine eating ways. But, I just can’t help it. And worry not, this time I’m not stealing all the “fish in the sea,” if you will, maybe just some lingonberries.
Yes, the dish that I’ve come to profess my love for today is….(drumroll please)
Ah….yes, I had them for dinner last night at Walker Bros. Original Pancake House, and I was in heaven. Sorry America, Swedish pancakes “take the cake” in the pancake contest. I like them better because they have a light, yet crispy crepe-like texture, and they’re served with a perfectly complementary (no, not complimentary) lingonberry jelly.
Here is my step-by-step process to enjoying Swedish pancakes:
1. I cut the pancake into sections
2. Spread a light to medium helping of the lingonberry jam along with freshly whipped butter (that Walker Brothers serves it with) – careful, you don’t want to douse the pancake too much.
3. Roll it up, and indulge!
If anyone can tell me if this is how the pancakes are actually served in Sweden, I would love to know! I’ve never been.
-Hillary, waiting for someone to give her a recipe for Swedish pancakes (hint hint)