Nantucket Red
"Mr. Fashionista"
- Joined
- Mar 10, 2006
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For breakfast pancakes, either fluffy buckwheat pancakes with butter and (real) maple syrup, but also sometimes adding peanutbutter (a trick I learned in Canada). Also plettas, as they are called in my family, which are what I believe others are referring to when speaking of the crepe-like Swedish pancakes. We eat them with butter and sugar sprinkled over them.
For dinner, potato pancakes a la Huntsman's recipe (leaving out the sour cream). It's good to cook up a big batch of these, making some thin and crispy and others thick, moist and chewy.
For dinner, potato pancakes a la Huntsman's recipe (leaving out the sour cream). It's good to cook up a big batch of these, making some thin and crispy and others thick, moist and chewy.