Tuesday, April 8, 2008


This morning we got a late start and didn't even eat breakfast until noon. Everyone voted for Swedish pancakes.

Aunt Dorothy taught me how to make these, thick with powdered sugar and a healthy squeeze of lemon or lime juice. Sometimes we used homemade raspberry freezer jam in stead of the sugar and juice. Either way they are delicious.

When the kids were all home this was a Saturday morning breakfast, when I had plenty of time to fuss. I would make three recipes before everyone had enough.

This morning it took two recipes to satisfy four of us.

A chorus of "Oinks" were heard around the table.

Here is the naked pancake. Notice that it is not round. I am keeping it real for you, no food stylist fussing here.

Add a good bit of powdered sugar.

And some lemon or lime juice. We were out of lemons but had plenty of limes. Roll the pancake up and eat. Yum.

Nurse Giggleswich isn't as insanely in love with lemon or lime as the rest of us so I made a cream cheese filling and sliced strawberries for her.

We all liked it too. But as for me and my taste buds it's powdered sugar and lime juice, all the way.

Recipe for both the pancakes and cream cheese filling below.

Swedish pancakes--Aunt Dorothy Watson

2 cups milk--we don't drink milk, I usually use powdered soy milk, reconstituted but today, since I had cream, I used 1/2 cup cream and 1 1/2 cups water. Don't tell. No one knows-except my arteries.
4 eggs
1/2 cup flour
1 tablespoon sugar
1 healthy pinch salt
2 tablespoons melted butter--if your butter is soft and you have a super good blender you won't need to melt the butter.

Powdered sugar
lemon or lime juice
raspberry freezer jam
cream cheese filling--recipe following-and fresh sliced fruit

Pour all the pancake ingredients in the blender bowl and blend until completely mixed. If not melting the butter make sure it is mixed really well.

Spray a hot griddle with vegetable spray, pour a thin layer of batter on the hot griddle. Cook pancake until it is golden brown. Flip pancake and cook other side. Put on oven proof container in a 200 degree oven to keep warm. Repeat until all the batter is used and then after you have eaten two pancakes you will realize one recipe isn't enough so you get up and do it all again. I didn't have to spray the griddle again but sometimes I do. I guess it depends on how well seasoned it is.

Cream Cheese Filling
1 (8 ounce) pkg. cream cheese, room temperature
1 cup cottage cheese
1/2 cup sugar
1 tsp. vanilla

Mix really well with an electric mixer. Serve in Swedish Pancakes with fresh, sliced fruit. I noticed this was not sweet enough for Lord Bumhampton and he added powdered sugar. I added some fresh lime juice to mine and it was fabulous.