Pancakes and omelets

Blueberry pancakes from Erken 1914: a plain pancake batter with sweetened, boiled blueberries added while frying, stacked and dusted with sugar.

Baked cream omelet from Erken's Big Cookbook (1914): eggs, sugar and whipped cream baked in a mold for 30–45 minutes, served with sugar or red sauce.

Christmas omelet from Erken 1914: a sweet egg mixture with cream, rum and citrus zest, filled with ham or poultry, rolled and flambéed. Serves 2.

Meringue pancakes from Erken's Big Cookbook (1914): thin pancakes stacked with warm jam, covered with meringue and almonds and browned pale golden.

Munker (æbleskiver) from Erken 1914: a cardamom yeast batter cooked in a munk pan with cooked apple or jam inside, served warm with sugar or jam.

Omelette en surprise from Erken's Big Cookbook (1914): a fluffy omelet fried in butter and baked, filled with lukewarm jam, folded and glazed with sugar.

Thin pear pancakes from Erken 1914: pancake batter with diced pears sprinkled on in the pan, fried golden and dusted with sugar. Apples also work.

Russian pancake from Erken's Big Cookbook (1914): a cooked batter of butter, flour, milk, eggs and lemon, 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 Big Cookbook (1914): flour, milk, cream, eggs and salt, the batter rested 1–2 hours and fried in melted butter.

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

Flambéed rum omelet from Erken's Big Cookbook (1914): a fluffy egg omelet fried in butter, rolled, dusted with powdered sugar and flambéed with warm rum.