Scandinavian Pancakes

These are so good! This recipe actually came from the Friend. They are a cross between German pancakes and crepes. They have more substance to them than crepes so you don't have to eat 10 of them to get full! I just cooked mine on my electric griddle and used a pizza cutter to cut them into strips so I could turn them easily.

Scandinavian Pancakes

4 eggs, beaten
2 cups milk
3/4 cup flour, sifted
1/2 teaspoon salt
1 1/2 tablespoons sugar
2 tablespoons melted butter or oil
Fruit jam, hazelnut spread, or powdered sugar to taste
1. Preheat a nonstick frying pan over medium heat. Beat the eggs and milk together until smooth. Add the dry ingredients, and stir in the butter or oil.

2. Pour 2 tablespoons of batter into the pan and turn the pan to coat the bottom evenly in a very thin layer of batter. (The pancake should be about 6 inches [15 cm] in diameter.) Cook the pancake until slight bubbles form. Lift the pancake to see if it is delicately browned. If so, turn the pancake over and lightly brown the other side.

3. Remove the pancake from the heat and spread it with toppings of your choice. Roll the pancake up and enjoy.

I guess I should have done before and after pictures...but anyway, we got new furniture upstairs from Ryans brother that is moving to Japan and we moved the sectional downstairs...

THIS IS THE BEST MICROWAVE POPCORN! I AM ADDICTED!

ME & MY SISTER LEG WRESTLING!

I HAD TO POST THIS VIDEO BECAUSE I ACTUALLY WON THIS LEG WAR AGAINST MY SISTER!

LEG WRESTLING!

MONSTER JAM!

Yes it is a bit white trash be we had alot of fun!

GLAZED LEMON COOKIES!!!

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.