Swedish Pancakes

I am sitting on my patio, sipping iced tea soaking in the last moments of summer. Okay, actually I am not sipping iced tea, I am drinking sparkling water, but this seems like more of an iced tea moment right now, so let's just pretend. The quiet breeze and crisp blue skies scream that fall is on its way in the Bay Area, but I just want to hold on to the long days and late sunsets for a little longer. Where did the time go this summer. Last time I posted it was June! What happened?!? I have been so busy at work the past few months, that I haven’t had time to blog at all. I have barely had time to get dinner on the table. Breakfast in my stomach before I leave is out of the question. I need to find the balance of work, blogging, and the simpler things in life because I have been a little bit too addicted to my phone lately.

This breakfast is the perfect opportunity for slowing down and taking it easy. I have been enjoying Swedish Pancakes since I was a wee one. It was even the dish I picked to be in my Brownie Troop's Cookbook. My father decided to include a delightfully embarrassing quote about my love for them. I mean, I was notorious for gobbling down two, before my mom had a bite of her first one. I apparently thought that boarding house rules applied...even though I ate the most and was the fastest.

Swedish Pancakes are traditionally served with jams or jellies, but my family always served them with fresh berries. Weekend breakfasts usually allowed for something more exciting than cereal and toast and this was my favorite pick. I especially loved when we were able to use the Boysenberries from our garden. My boyfriend’s family eats Swedish Pancakes every year for Christmas morning. In my opinion, that is not often enough. I need my fix more than once a year. But then again, I am a little crazy when it comes to Swedish Pancakes.

When I stopped by my parents’ house this June on my way to Hawaii, we decided to make a special batch of Swedish Pancakes (because I still get to pick breakfast when I come home :-) ). My dad and I had a great time in the kitchen mixing the batter, prepping the fruit, and frying them up. He even passed on some of his tips and tricks.

Mix ingredients in the blender.

Slowly pour into the hot pan. (Dad tip #1: Use a paper towel to rub melted butter in pan, thin film.)

Swirl the batter to make an even layer.

Flip.

Bam! (Dad tip #2: Use same paper towel to clean pan between pancakes to remove flakes from previous pancake.)

Enjoy with your family.  (Dad tip #3: Extras can be stored folded in half in Tupperware, then reheated in a frying pan.)

SWEDISH PANCAKES - makes 12-16 pancakes

(printable recipe)

Ingredients:

4 eggs

400 mL milk (yup mL...my dad is an engineer)

1 cup flour

Directions:

Preheat oven to 200°F.

Place all ingredients in a blender and blend until smooth. Melt a small amount of butter in a non-stick 10-inch skillet on medium-high. Pour a small amount of the mixture on the edge of the pan and tip the pan and swirl to evenly disperse the batter. Cook until the edges begin the curl and carefully flip. Let it cook on the second side for 30 seconds to a minute max and remove from the pan and place in warmed oven.

Serve with fresh fruit (peaches and berries are my favorite) or jam, whipped cream, and a touch of powdered sugar for a special touch.

(Dad tip #4: Clean up tip! Partially fill empty blender with water and a little soap and blend for 10 - 30 seconds. Makes blender clean up fast and easy.)

I still have a few more posts saved up from the summer. So stayed tuned for a postponed summer from yours truly.

Pin It