Orange Butter and Swedish Pancakes

Article found in the Great Falls Tribune, August 29, 2012. I have to try me some of this orange butter!!! Recipes by Marcus Samuelsson ORANGE BUTTER Makes about ½ cup. Can be made ahead. Keep refrigerated until ready to serve. ½ cup real butter, softened 1½ tsp. fresh orange peel ¼ cup powdered sugar 2 tbsp. freshly squeezed orange juice Using electric mixer, cream butter until light and fluffy. Add remaining ingredients and mix until incorporated. Transfer to small bowl. Cover and refrigerate until ready to serve. SWEDISH PANCAKES Makes about 18 small pancakes. 3 eggs 1¾ cup milk 1 tsp. vanilla 1/8 tsp. salt 4 tbsp. melted butter, cooled 1 cup flour Additional butter for cooking the pancakes Preheat oven to 200 degrees. In blender pitcher, combine all Swedish pancake ingredients, in order. Blend until well-mixed. Heat a small sauté pan over medium heat. Brush melted butter to coat bottom and sides of pan. Pour about 2 tablespoons batter in hot buttered pan and swirl to make a pancake. Cook until edges begin to curl up. Grasp edges of pancake with both hands and flip to cook other side briefly. Remove from pan and transfer to platter. Place platter of pancakes in preheated oven to stay warm. Repeat, making Swedish pancakes out of the remaining batter. Roll pancakes and serve dusted with powdered sugar and topped with a dollop of Orange Butter. Enjoy! Sydne George can be reached at sydnegeorge@hotmail.com. Recipes from “Special of the Day” are archived at http://sydnegeorge.com/blog/.