Finishing up the Christmas 2015 decoration pack up project. Two more plastic totes to go! To get me going yesterday morning, we opened one of the cookbooks we got for Christmas and our new grill/griddler. Swedish pancakes were on deck and topped off with Western New York Maple Syrup from my in-laws. It was the breakfast Christmas maybe because I did get an espresso machine, as well. No cheating with the pre-bought package of Swedish Pancake Mix sitting in the pantry. It was all Amy Thielen and The New Midwestern Table Cookbook. Although, we’re not exactly midwestern her recipes and pictures remind me of Western New York. Do yourself a favor and watch an Old Heartland Table on the Food Network. I think there’s only one season so enjoy each episode or taste test her website www.amythielen.com.
Perfect weather outside our kitchen window for some pancakes.
My body may go into shock after the end of this week when my butter intake goes back to normal.
Swedish pancakes are a cross between a pancake and crepe. A light, smaller pancake in size is created by increasing the eggs, butter and sugar at the expense of the flour which gives them a balance rich and airy texture. You’ll have to buy her book or search online for a recipe since I normally use the box 😉 You can use Lingonberries to top off your pancakes but that’s a bit too sweet for me. I know bad Swedish girl it must be my English side fighting off the Lingonberries.
What pretty foam……
Bruce got me the espresso/cappuccino maker. He got tired of watching me make the poor man’s version of lattes. You can put milk in a microwave safe bowl and zap it for 30 seconds. Then put a lid on it and shake it for a minute. It gives you some foam but he thought perhaps it was time to get me my own frother and well I’m in heaven.