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.
