I can imagine no better Mother’s Day than waking to breakfast in bed prepared by my pajama-clad clan including handwritten notes, strong mugs of coffee, one of my most favorite recipes, big hugs and kisses, and a memorable gift all enjoyed over a leisurely, snuggly morning.
The recipe is Swedish Pancakes with Lemon – delicate triangles of thin, eggy pancake, drizzled with hot melted butter and a few generous squeezes of tart fresh lemon juice, and dusted quite liberally with powdered sugar. It’s delightfully simple and delicious, a hopeful burst of sunshine on a plate.
The memorable Mother’s Day gift I have in mind is this breathtaking wood watch from Jord called Sidney in Red Sandalwood & Mother of Pearl. When the package arrived (extremely swiftly I might add, especially to Alaska), I couldn’t believe the beautiful wooden box, the impressive packaging, and the stunning timepiece. Holy smokes, you guys. Wow. Just wow. I like the weight of it, the texture and dimension in the wood grain, the ways it catches the light. If you’re looking for Mother’s Day gift ideas, look no further.
As a mom of three, I love the idea of receiving a watch for Mother’s Day… the ways it can represent the time that has passed and the times to come. It’s a perfect way for kids to say thank you to mom for all of the time she has invested in them and to look ahead to the memories that are yet to be made.
It’s a practical Mother’s Day gift that mom can wear every day, yet something so unique and significant that it might possibly become a timeless family heirloom. Thank you, Jord!
Swedish Pancakes with Lemon
Delicate, eggy Swedish pancakes topped with fresh lemon, melted butter, and powdered sugar.
Yields: 6-8 pancakes
- 5 eggs
- 1 1/4 cups milk
- 3 tablespoons sour cream
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 lemon, quartered
- 3 tablespoons melted butter
- powdered sugar
In a blender, whirl the eggs, milk and sour cream together. Then add the flour, salt and sugar to the blender. Whirl until completely smooth. The batter will be thin and pourable.
Heat a medium-sized frying pan over medium heat. Oil the pan with about a teaspoon of neutral-flavored oil. When pan and oil are hot, pour 1/4-1/3 cup sized amounts of batter onto the center of the pan. Quickly but gently lift and swirl pan to spread batter to the edges. Cook about 60-90 seconds, until bottom is set, then flip. Cook another 30-60 seconds until other side sets up and golden flecks can be seen. Fold in half and in half again to make a triangle. Set pancake aside and repeat with remaining batter.
When ready to serve, lay three pancakes on each plate. Drizzle generously with fresh lemon juice and melted butter, then dust liberally with powdered sugar. Serve promptly with more lemon wedges, melted butter, and powdered sugar on the side.
Jord sent me a complimentary watch to enjoy and review. All opinions expressed here are my own. I was not compensated for this post.