Swedish Pancakes

Breakfast After Dark! This is an awesome concept my parents sometimes offered us as kids that also is a fun idea for group get-togethers. Who doesn't love breakfast? So it's pretty simple: instead of a normal "dinner," you have breakfast for dinner: pancakes, French toast, eggs Benedict...you name it. I like it because if you're anything like I am, cooking a major breakfast first thing in the morning just doesn't work. I'm cranky because I'm tired, I don't have enough time and I'm usually starting to get a little "hangry" (angry because I'm so dang hungry!). Trust me, it's not pretty. Hence, breakfast for dinner. Plus it seems to allow me more time and brain power to attempt fancier recipes. I love my mom's Swedish pancake recipe though I'm not sure how it got into our family (we're not even close to being Swedish) and it's fairly simple to make. Think of it as crepes for northern people. You can choose whichever fruit is in season for toppings or just stick to strawberries like I love. And good news: you can totally freeze these suckers if you have leftovers and reheat them later!

• 3 eggs
• 1 1/4 cup milk
• 3/4 cup sifted all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp salt

Sift dry ingredients and add eggs one at a time. Slowly add milk (important for preventing lumps, I've learned), mixing till smooth. Drop by tablespoons (I usually use a 1/4 cup measuring cup) on moderately hot (300 degrees), buttered griddle. Spread batter evenly to make thin cakes. When cake loses its sheen, flip over to lightly cook on other side. Roll up and serve topped with fresh fruit and powdered sugar. I use frozen strawberries mashed up with some sugar.

Serves: 4-6
Prep Time: 10 min
Total Time: 15 min

Recipe from my Mom