Agriculture Reference
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mixture. Refrigerate for at least 2 hours or overnight. Ladle the strawberry soup into bowls
and serve each with a scoop of vanilla ice cream and a crisp cookie.
Ole's Swedish Hotcakes with Quick Strawberry Compote
Of all the breakfasts in the world, this recipe, adapted from one prepared at the
Little River Inn just south of the town of Mendocino, California, is one of my fa-
vorites. The pancakes are served with a big spoonful of strawberry compote in the
center. To really gild the lily, you can top that with a spoonful of whipped cream.
4 SERVINGS
Melt the butter and let it cool slightly.
Meanwhile, stir together the flour, baking powder, sugar and salt in a large bowl. Whisk
in the milk, half-and-half and orange zest. The mixture will be very liquid; don't worry.
Whisk in the egg yolks. This will thicken the batter slightly. In a separate bowl, beat the
egg whites until soft peaks form and stir them gently into the batter. (You don't need to
fold them; the batter is not that delicate.) This will thicken the batter to about the consist-
ency of a good homemade eggnog. Whisk in the melted butter. (The recipe can be made
ahead to this point and refrigerated, tightly covered, overnight.)
