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 kids, I lived in a darling little Swedish town in Central California. I 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 I 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.