Weather: 17 degrees, was well below zero this morning
What I’m listening to: C.S. Lewis Song, Brooke Fraser
About ten years ago, before we had kids, we lived in a darling little Swedish town in Central California. We have returned to visit many times in the past decade and have dear friends there. Almost every local establishment serves Swedish Pancakes and I couldn’t set foot in a restaurant that served them without ordering a plate. They very quickly became my absolute favorite kind of pancakes.
Of course, once we moved away, I had to learn how to make Swedish Pancakes at home before I died of deprivation. There are a lot of European pancake and crepe recipes out there, but most of them just weren’t right. It took me several years to arrive at a recipe I was happy with. Swedish Pancakes are slightly thicker than crepes and eggier, too. They have a special texture and aren’t meant to be fluffy and lighter than air, but rather more substantial than their French cousins. And, with tart-sweet lingonberry jam on top, they’re just downright spectacular. These would be a perfect Easter breakfast treat.