This week on PLSR we’re thrilled to be featuring Kyle of Foodseum. Kyle is the mastermind behind Chicago’s first & only food museum that will be opening in the near future. Fitting, since Chicago, now host to the James Beard Awards, is one of the most incredible food cities in the world. This fresh concept will be open to the public and targets all ages, making for a family friendly environment that’s perfect for an afternoon adventure or entertainment for visitors of the Windy City.
The museum, which will first feature an encased meats exhibit, will provide historic and cultural context to the foods on display.
Kyle shared with us his great-great-grandmother’s recipe for Swedish Pancakes that she brought from Sweden to America. Lingonberry jam (pictured) is the standard topping for a traditional Swedish Pancake; see, you’re already learning food history and the museum hasn’t even opened yet! Just imagine all you can learn, explore, & (most importantly) taste once the museum opens!
Stay up to date on Foodseum’s progress & follow along on their journey: Website| Facebook | Twitter| Instagram
- for pancakes
- 3 eggs
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- 3 tsp sugar
- canola oil, to coat pan
- 2 cups milk
- for toppings (all optional)
- lingonberry jam
- fresh fruit
- granulated sugar
- maple syrup
- In mixing bowl, combine all dry pancake ingredients. Add milk & eggs; whisk until well combined.
- Pour oil onto skillet over medium heat. Place one ladle full of batter onto skillet & spread to cover the entire surface.
- Cook until pancake sets, about 2-3 minutes. Flip pancake with offset spatula & let cook additional 1-2 minutes.
- Place pancake onto plate & fold into thirds. Top with desired topping & serve warm. Enjoy!
