Mother’s Day is coming, mothers everywhere deserve a celebration (and a Thank You, Mom). What’s a celebration without a meal that’s a bit special? We thought you’d enjoy a different twist on a breakfast favorite that can be served as Brunch, lunch or even dessert. Pancakes, but not the thick, heavy pancakes, these Swedish Pancakes are light and thin as a tortilla and twice as delicious. Fill them with fruit sauce, like apple or blueberry or with creamy vanilla sauce, or even ice cream, mouth-watering and healthy.
While enjoying the taste, you will be getting lots of protein and calcium from the pancakes while the blueberry syrup (See sauces below) gives you a powerhouse of healthy nutrition: fiber for your digestive system, potassium, vitamins B, C and K as well as antioxidants. All these help keep your heart strong and help fight heart disease. As a mom, you know how strong you need to keep your heart
Swedish pancakes are easy to make. You might even get your children or husband to make them and give you a break from the kitchen.
In a bowl, mix together with a whisk
4 eggs
2 cups milk
1/2 cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter
Batter will be thin. Pre-heat a medium non-stick frying pan. If using a regular frying pan, add a little olive oil to prevent sticking.
Pour a thin layer of batter on heated pan and spread to edges. Cook until top surface appears dry. Flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up & serve with fruit or fill the pancake & then roll-up. Delightful either way
TO THE REAL HEROES OF OUR LIVES - HAPPY MOTHER’S DAY
Swedish pancake toppings
RECIPE: Sauces for Swedish Pancakes
BERRY SAUCE: Blueberries, raspberries, strawberries
INGREDIENTS:
4 cups of fresh or frozen fruit
½ cup water
½ cup sugar
2 Tablespoon of corn starch mixed with 2 Tablespoon of water
TO MAKE:
Mix berries, water and sugar in a pan & bring to a boil
Slowly stir in corn starch & water mixture allowing berries to come to a simmer. Stir until mixture is thick
VANILLA SAUCE: Pour over fresh fruit on top of pancakes
INGREDIENTS:
2 Tablespoons corn starch
1/3 cup sugar
1/8 teaspoon salt
2 cups milk
2 egg yokes, beaten
1 Tablespoon melted butter
2 teaspoon vanilla
TO MAKE:
Mix corn starch, sugar & salt in a sauce pan
Whisk together milk, beaten egg yokes and butter
Gently heat & simmer until thick
TIPS AND TRICKS
You can make everything the day before…and maybe you’ll get to sleep later on Mother’s Day!
Make Ahead Storage
For the Fridge: Make pancakes ahead and put them in a stack. Wrap the stack in plastic and store in the fridge for up to 4 days. Reheat in microwave or a hot frying pan for a few seconds
For the Freezer: Stack the pancakes and wrap in plastic. Slip into a heavy duty zip-lock bag. Freeze for 4 to 6 weeks. NOTE: Best if you put wax paper between the pancakes, making defrosting easier
Sauces will keep in the frig for 2-3 days. Warm them up before serving
Other Tricks:
Dessert: Put ice cream on the pancake and roll up. Add berry sauce or fresh fruit with vanilla sauce or even chocolate sauce!
