Barbara Allan

Antiques Liquidation: Rusk Pancakes

2 cups milk
4 eggs, lightly beaten
1 cup flour
1 cup rusks, finely crumbled
1 tbsp butter, melted
1 tbsp powdered sugar
1 tsp salt
½ tsp baking powder
1 tsp vanilla extract

Sift the flour into a bowl, then make a well in the center and add the lightly beaten eggs. Slowly pour in one cup of the milk stirring until batter is smooth. Add the crumbled rusks, salt, butter, powdered sugar, baking powder, vanilla, and the remaining cup of milk, and mix well. Grease a small skillet, and when hot, scoop in batter according to the size of pancake you prefer, browning on both sides. Garnish with powderded sugar, lemon, and/or lingonberry jam as desired. Makes 6 large or 10 smaller cakes.

Rusk Pancakes with butter and powdered sugar on a red plate, on top of a plaid tablecloth.
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