Old recipe clipped from a newspaper. Date unknown. The back has: Pittsburgh Sun-Telegraph and then cut off.

Serve Currant Butter Sauce With Pancakes

Versatile pancakes will be popular at your house when served with a tart currant butter sauce that’s both quick and easy to make. The good flavor of butter adds appeal to pancakes at any meal.

The rich goodness of lighthearted Swedish Pancakes needn’t be reserved for the morning meal. They will also make a tempting luncheon dish or, when cut in small wedges and dusted with confectioners’ sugar, become an interesting dessert.

In the typical Swedish style the pancakes are made richer than usual by adding a generous amount of butter. Traditionally the cakes are baked as large as possible on the griddle, kept warm, and stacked high. Then, by cutting the stack in pie-shaped wedges, everyone in the family can be served at the same time. Tart currant jelly combined with hot melted butter makes a different flavor treat in pancake sauces.

SWEDISH PANCAKES

1 1/4 cups sifted flour
2 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 egg, beaten
1 cup milk
3 tablespoons melted butter

Sift flour and measure; sift with baking powder, sugar, and salt. Add beaten egg to milk, stir in melted butter. Add liquid, all at once, to flour mixture, beating only until smooth. Pour onto a hot greased griddle. Cook until top is puffed and full of bubbles. Then turn and cook on other side. Serve hot with currant butter sauce. Makes about 8 large pancakes.

CURRANT SAUCE

3 tablespoons butter
1 cup currant jelly

Melt butter in saucepan; add jelly and heat slowly while stirring until mixture is blended. Serve hot with Swedish pancakes. Makes 1 cup.