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Swedish Meatballs
Version 1
1 cup - Half & Half
1 - Egg
1/2 cup - Flour
1/2 tsp - Salt (fine sea salt if available)
1 tsp - Sugar

Version 2
5/8 cup - Half & Half
5/8 cup - Milk
3/4 cup - Flour
1 pinch - Salt
1 dash - Sugar
1 tsp - Vanilla
2 - Eggs
 Whisk egg & cream together, adding dry ingredients and then stir gently. Let stand for 30-60 minutes.

Heat & grease skillet to medium or slightly higher. Pour 1/2 cup of batter onto skillet. Immediately lift the skillet by the handle move in a circular motion to let the batter fill the entire skillet. The batter and the pancakes will be very thin. Lightly brown on each side.

When done, they can either be stacked with a piece of wax paper between each (to prevent sticking together) or rolled into logs with the butter & brown sugar in the middle.

Served with either butter & brown sugar or lingenberry sauce -- each are traditional in Sweden. Butter & maple syrup will also work.

From the Franzen family archives, one from Joanne and other from sister Esme. Each version originated with their it was passed around, it apparently morphed a couple of times.

Preparation is the same for each. Try them both and report back to Joanne.

Serves 3-4




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