Portland, OR with Swedish Pancakes and Coffee

Lately I’ve been doing research about Portland, OR for our honeymoon. I know you’re thinking that it sounds like we can barley afford a wedding let alone a honeymoon. Would it be selfish of me to purposely have a wedding with only a few family members and no reception so that we can take a nice vacation? I personally don’t think so, and Portland sounds fantastic!

Apparently in decades past the cuisine in Portland left much to be desired, but as I understand it these days Portland can provide a culinary adventure! Sorry if I sound like an advertisement. I Promise no one paid me to write this, but I am very excited about this trip.

I already have a list of places where I would like to eat including, among others, the Pork Belly Reuben from Bunk Sandwiches, the Asian cuisine of Pok Pok, and the French cuisine of Higgins Restaurant. I’m also intrigued to visit Otto’s Sausage Kitchen and Meat Market a family owned shop that’s been in operation in Portland since 1922. You know those guys are doing something right!

From the research I’ve done Portland seems like it could be a wonderful place for a romantic, culinary themed honeymoon. We’re even entertaining the thought of living there if we like what we see.

Swedish Pancakes with Lingonberry Jam aka Plättar

serves 2-3

• 1 egg
• 1 1/4 C Milk
• 1 C. AP flour (sifted)
• 1/4 tsp salt
• 1 1/2 tbs melted butter
• as needed powdered sugar
• as needed lingonberry preserves

Optional:

• 1/3 C sugar

Notes:

the original recipe served four. When I halved it I used two eggs, however, I should have used one because the first pour ran out all over the pan. I added about 1/2 C. – 3/4 C. more AP flour to the batter to tighten it back up, but the next time I make them I will simply use one egg. I also added 1/3 C. sugar because I would like the pancakes to have a little sweetness when I eat them without the preserves as an after school snack. The additional sugar may have further loosened my batter, so keep an eye out for this. If your batter feels too loose just mix in a little bit more flour until you’ve reached the desired consistency.

Instructions:

1. In a mixing bowl, beat the eggs with half the milk.
2. Beat in flour and salt until smooth.
3. Stir in melted butter and remaining milk.
4. Heat a griddle or large skillet with a small amount of vegetable oil or pan spray.
5. For each pancake, ladle about 1/4 C. (note: I made mine smaller than this because I think they’re cuter this way; your choice) of the batter onto the griddle and cook over medium heat 1 to 2 minutes.
6. Turn pancakes and cook until golden brown, about 1/2 minute.
7. Serve immediately or keep warm while making the remaining pancakes.
8. Top with Lingonberry preserves and dust with powdered sugar just before serving.