Did you know it’s National Breakfast Month?
Maybe because it’s time for kids to go back to school and they need a good breakfast. I have no idea. I don’t know who makes this stuff up, but it’s fun.
I’ve been cooking up a lot of breakfasts lately for some photo shoots, and it’s been a fun and delicious month! Today I’m sharing a recipe from my childhood. Swedish Pancakes.
One bite and I’m in my childhood kitchen, probably arguing with a sister or two, maybe dreading a long day of raking the soon-to-be cut grass from our huge front lawn, and possibly wishing I could be somewhere else. But definitely loving my life, my family… and my breakfast!
The warm butter and syrup, the fresh, juicy strawberries, and the pancake that my fully- Swedish grandmother taught us to make.
Shoulders drop, eyes close, and I inhale the sweet fragrance as well as a lifetime of sweet memories.
I don’t live near my family now. I only get to see them once a year, if the budget allows. So, I’m thankful for technology that allows us to stay in touch, for memories, and for food that transports me to times and places that remind me of my loved ones.
For the most part, I agree with my health-coach friend who teaches that “food is fuel”. It’s not a hobby, it’s not entertainment, it’s certainly not meant to be a sorrow-drowning tool. I also believe that food can bring people together, enhance social interactions, and, just like these pancakes do for me, food can be a part of a lovely heritage; a way to create memories, to identify with our loved ones, and to cherish family traditions.
There are other foods that do the same thing for me. My other grandmother’s baked beans and warm, home made rolls. Strawberry pie, Whoopie Pies, and Fresh raspberries. For that reason, these foods will always be on my list of things to eat (healthy or not!)
If you’re wondering what they taste like, I’d say they are very similar to a crepe. I don’t know the exact difference, but if you like crepes, you’ll like Swedish Pancakes. You can top them with whatever you like. My siblings liked to put homemade strawberry jam on theirs before rolling it up. My mom likes homemade apple jelly. Me, I’m a little bit too traditional and always went with the syrup and fresh berries. Whipped cream adds a special touch, maybe for a birthday or other celebration.
Mix them up the night before and promise me you won’t make your kids rake the lawn after eating this beautiful breakfast.
Then again, maybe you should. Work is good for the soul.
The key to Swedish pancakes is to not put too much batter in the pan. They’re meant to be very thin, so let the batter spread out and make a thin coating. Then let them cook just like a regular pancake, until you start seeing some bubbles and they feel strong enough to flip. ( A large spatula comes in handy for this.)
Here’s the recipe:
- 2 Cups milk
- 2 Eggs
- 1 Cup flour
- 1 tsp salt
- In a small bowl, beat eggs well.
- Add remaining ingredients.
- Chill for 2 hours (if you can stand it.)
- Heat a griddle and spray with cooking spray. (I use real butter, if you do that, be careful not to let it burn.)
- Add enough batter for it to cover the pan and make a very thin pancake. (If it doesn't reach the edges, that's fine, it will make it easier to flip.)
- Top with toppings of choice, roll and enjoy!