1 teaspoon salt
1⁄2teaspoon groundcardamom4 large eggs, beaten
12⁄3 cups milk, room temperature
1⁄2 cup butter, melted
Danish Pancakes
20
The preparation of these pancakes must begin the night before they are to be served. In a small bowl, stir the yeast into warm water until dissolved. In a separate bowl, mix together the buttermilk, sugar, baking soda, and salt. Add the yeast mixture to the buttermilk mixture. Sift the flour and baking powder together. Add the flour mixture and the 1⁄4 cup oil to the buttermilk mixture. Mix well. Fold in the eggs. Refrigerate the batter overnight in a container large enough to allow it to double in bulk.
The batter will keep in the refrigerator for up to a week.
Immediately before cooking, add the blueberries to the batter and stir gently just to combine. Cook the pancakes on a hot, greased griddle or frying pan, flipping once to ensure they are evenly browned on both sides.
Serve warm.
MAKES 10 SERVINGS
1⁄4-ounce package dry yeast1⁄4cup warm water
1 quart buttermilk4 tablespoons sugar1 tablespoon baking soda
1 teaspoon salt4 cups all-purpose flour
2 tablespoons baking powder
1⁄4 cup vegetable oil, plus more for greasing6 large eggs, well-beaten
1 cup blueberries
Snowflake Pancakes with Blueberries
Lucille Preston • Kelso, Washington
21
For each tiny pancake, pour 2 teaspoons of the pancake batter onto a hot, greased griddle or frying pan, flipping once to ensure even browning. Keep warm in a low oven while you cook the rest of the batter.
To serve, arrange 6 of the little pancakes around the edge of a plate and place a dab of lowbush cranberries or cranberry sauce on each. Sprinkle with powdered sugar and serve right away.
SERVINGS VARY
Prepared pancake batter (a purchased packaged mix or your own favorite recipe)
Vegetable oil or shortening,for greasingCanned lowbush cranberries or Lowbush Cranberry Sauce (page 50)
Powdered sugar, for sprinkling
Swedish Pancakes
22
In a large bowl, beat the eggs slightly, then add the milk, flour, and salt. Stir the batter until it is smooth and evenly blended. Cover the bowl and allow to stand for 1 hour.
The batter should be extremely thin—just thick enough to coat a spoon dipped into it. Stir in a little more milk if necessary. Grease a small frying pan (5 to 6 inches in diameter) and place over medium heat. Pour in just enough batter to thinly cover the bottom of the pan. If there is a little too much batter in the pan, pour it back into the bowl, leaving a coating of batter in the pan. Cook on one side over moderate heat until lightly browned; turn with a spatula and cook on the other side until lightly browned. Transfer the crêpe to a plate and immediately spread a little butter, if desired, and jam over the surface, then roll it up or fold it into quarters.
Put the filled crêpe into a low oven to keep warm, and continue to cook and fill the remaining crêpes. These are best served warm.
MAKES 8 SERVINGS
Variation:Raspberry Crêpes: Add 1⁄8 salt to the batter. Add 1 tablespoon of brandy to the raspberry jam. To serve, lightly sprinkle the finished crêpes with powdered sugar.
2 large eggs1 cup milk, plus more if needed1 cup all-purpose flour
1⁄2teaspoon saltNonstick cooking spray, for greasingSoftened butter, optionalRaspberry or strawberry jam, slightly warmed
Wild Berry Crêpes
23
Preheat the oven to 350°F. Grease and flour two 5-by-9-inch loaf pans.
In a bowl, sift together the 4 cups flour, the sugar, baking powder, baking soda, and salt, leaving a well in the middle of the mixture. Grate the zest from the oranges and set aside. Squeeze the juice from the oranges into a large measuring cup and combine with the butter, eggs, and reserved zest. Add enough water to make a total of 11⁄2 cups. Pour the orange juice mixture into the well of the flour mixture and stir just enough to completely dampen the dry ingredients. Fold in the cranberries and nuts.
Pour the batter into the prepared loaf pans, dividing evenly (they will be about two-thirds full) and bake until it springs back to the touch, 40 to 60 minutes, depending upon the size of pans used. Let cool before serving.
This bread is even better after it has been frozen for a few weeks.
MAKES 2LOAVES
Variations:• Substitute whole wheat flour for half of the white flour.• Substitute 1 cup candied orange peel for 1 cup of the berries.
• Add 1 teaspoon ground nutmeg, 1⁄2teaspoon groundallspice or cloves, or some of each.
• Substitutedried wild berries forhalf of the cranberries.
Nonstick cooking spray, for greasing4 cups all-purpose flour, plus more as needed
2 cups sugar
3 teaspoons baking powder1 teaspoon baking soda
11⁄2teaspoons salt
2 oranges4 tablespoons butter, melted
2 large eggs, well-beaten4 cups lowbush cranberries
11⁄2 cups chopped nuts
Cranberry Nut Bread
24
This is an excellent holiday bread, but it should be made at least a month before using. It is better when allowed to “ripen” in the freezer for a few weeks. Preheat the oven to 325°F. Line two 41⁄2-by-81⁄2-inch or 5-by-9-inchloaf pans with strips of foil to fit.
Grate the zest from the oranges and set aside. Juice the oranges and add enough water to make 13⁄4 cups total liquid. Pour into a saucepan. Add the butter and reserved zest to the orange juice mixture and bring to a boil. Set the orange juice mixture aside to cool.
Into a bowl, sift together 21⁄2 cups of the all-purpose flour, the sugar, whole wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves. Make a well in the center of the flour mixture. Pour the cooled orange juice mixture and eggs into the well and stir until the dry ingredients are moistened. Stir in the chopped nuts.
Remove the cranberries from the freezer at the last minute and spread quickly on a baking sheet. Toss the berries with the remaining 1⁄4 cup flour before the berries have a chance to thaw. Stir the floured berries into the batter quickly but gently, being careful not to break the fruit. Fill