Public Lives: Kyle of Foodseum | Secret Recipes: Swedish Pancakes

This week on PLSR we’re thrilled to be featuring Kyle of Foodseum. Kyle is the mastermind behind Chicago’s first & only food museum that will be opening in the near future. Fitting, since Chicago, now host to the James Beard Awards, is one of the most incredible food cities in the world. This fresh concept will be open to the public and targets all ages, making for a family friendly environment that’s perfect for an afternoon adventure or entertainment for visitors of the Windy City.

The museum, which will first feature an encased meats exhibit, will provide historic and cultural context to the foods on display.

Kyle shared with us his great-great-grandmother’s recipe for Swedish Pancakes that she brought from Sweden to America. Lingonberry jam (pictured) is the standard topping for a traditional Swedish Pancake; see, you’re already learning food history and the museum hasn’t even opened yet! Just imagine all you can learn, explore, & (most importantly) taste once the museum opens!

Stay up to date on Foodseum's progress & follow along on their journey: Website | Facebook | Twitter| Instagram 

Ingredients:

for pancakes

3 eggs

1 cup flour

1 tsp baking powder

1/2 tsp salt

3 tsp sugar

canola oil, to coat pan
2 cups milk

for toppings (all optional)

lingonberry jam

fresh fruit

granulated sugar

maple syrup

Supplies:

griddle or skillet

serving plates

forks

bowls, for toppings

mixing bowl

whisk

ladle

offset spatula

Step 1:

In mixing bowl, combine all dry pancake ingredients. Add milk & eggs; whisk until well combined.

Step 2:

Pour oil onto skillet over medium heat. Place one ladle full of batter onto skillet & spread to cover the entire surface.

Step 3:

Cook until pancake sets, about 2-3 minutes. Flip pancake with offset spatula & let cook additional 1-2 minutes.

Step 4:

Place pancake onto plate & fold into thirds. Top with desired topping & serve warm. Enjoy!