Pannekaker og omeletter

Blueberry pancakes: a plain batter of 300 g flour, 1 l milk, 4 eggs, and salt; sweetened, boiled blueberries are folded into the pancake during frying, the cakes are stacked and dusted with sugar.

Baked cream omelet from Erken's Stor kokebok 1914: 9 eggs, 60 g sugar, and 5.5 dl whipped cream are whipped/folded together, baked in a greased and crumbed mold for 30–45 min, and served with sugar or a red sauce.

Christmas omelette from Erken's Stor kokebok 1914: a sweet egg mixture with cream, rum, and citrus zest, filled with chopped ham or poultry, rolled, and flambéed with rum at the table. Serves 2.

Erken's meringue pancakes from 1914: thin pancakes of egg yolks, cream, flour and milk stacked with warm jam, covered with meringue of 3 egg whites and 150 g confectioners' sugar, sprinkled with almonds and browned until pale golden. May instead be topped with whipped cream or glazed with confectioners' sugar.

Erken's munker (1914): a yeast batter of 1 l milk, 75 g butter, 500 g wheat flour, 4 eggs, 30 g yeast, sugar, salt, and cardamom, proofed ½–1 hour and cooked in a greased aebleskiver pan with cooked apple or jam inside. Turned with a fork while the center is still runny; served warm with sugar or jam.

Omelette en surprise from Erken 1914: 5 eggs stirred with 1 tbsp sugar, stiff whites folded in, fried in butter and then in the oven 15–20 min, filled with 3 tbsp lukewarm jam, folded, dusted with confectioners' sugar and glazed.

Thin pear pancakes: a batter of 250 g flour, 70 g sugar, lemon sugar, salt, 5 eggs, and 5 dl milk; diced pears are sprinkled onto the batter in the pan, the pancakes are fried golden brown and dusted with powdered sugar. Apples or pineapple can be used instead.

Russian pancake: a cooked-up batter of 70 g butter, 150 g flour, 2.5 dl milk, and 2.5 dl water with sugar, salt, and lemon, 6 egg yolks and stiffly beaten whites; fried as two large cakes with jam between.

Thin pancakes (6–8 pcs) of 125 g flour, 1 egg, 2.5 dl milk, and salt; served rolled with sugar and a few drops of lemon juice.

Thick pancakes from Erken's Stor kokebok (1914): 240 g flour, 5 dl milk, 2.5 dl cream, 5 eggs, and salt; the batter should rest 1–2 hours and be fried in melted butter.

Rice pancakes from Erken 1914: leftover rice porridge mixed with egg, melted butter, sugar, and rice flour, fried as small dollops in a pan and served with sugar.

Flambeed rum omelet from Erken 1914: 3 eggs beaten with 1 tsp sugar, 1 tbsp cream and salt, stiff whites folded in, fried in browned butter, rolled, dusted with powdered sugar and flambeed with warm rum at serving.