Rye pancakes with pork belly and lingonberries [Emma Bengtsson] from The Immigrant Cookbook: Recipes That Make America Great (page 20) by Leyla Moushabeck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on March 18, 2018

    This pancake dough was quite a bit thicker than regular Swedish pancakes and hard to make the crepes thin enough. That could be the rye flour. There are so many different kinds of rye flour, some with barley flour, etc mixed in and the author doesnt really specify what to look, for so it could be a difference in the absorbancy of the flour. Can add a bit more liquid but instead I think I will try to make mine thinner next time by using less cream and more milk. Nobody cared for the mustard creme fraiche with the pancakes, maybe try chive and creme fraiche next time, or just more lingon. Used store bought rarorda lingon instead of making her recipe.

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