Breakfast is such an important meal of the day. It provides the energy boost our body needs after a long evening of rest and repair. It’s too bad that in our home breakfast is usually eaten between 10-12 a.m. By the time I wake up, wait an hour after taking my thyroid medicine, then take an hour and a half to ingest all of my Lyme meds, wait another half hour before consuming anything, it ends up being at least 10. Then if I get creative and decide to make something other than eggs, it can be at least another hour if not more. Fortunately for us, there is enough to do in those hours we are up so that no time is wasted and everyone enjoys waiting for a little something warm and home made.
One breakfast treat that the kids really enjoy and I rarely remember to make, gives me the warm fuzzies as I am reminded of my youth. When I was at college, one of my grandmothers came up to visit me and she saw lingonberries in my pantry. She told me how lingonberries go well with Swedish pancakes and she would show me how to make them. Well, it just so happened that I had the recipe for Swedish pancakes in my cookbook “Where’s Mom Now That I Need Her”. So we both went up to the store and bought the other ingredients and made Swedish Pancakes filled with lingonberries. A warm memory that makes me smile. 🙂
As I pulled out that book this morning, I looked at the recipe and decided to try and make them a bit healthier with the ingredients I had on hand. I must say, it was the first time the kids said they were like a pastry, very soft, sweet and the best I’ve made yet. So, that being said I thought I’d share what I did.
Swedish Pancake Spin
3/4 C. Organic whole milk vanilla bean yogurt
1/4 C. purified water
2 TBS Raw Honey
1/2 tsp Sea Salt
2/3 C. Sorghum flour, Sifted
Start with the first 5 ingredients and whisk them together until well blended. Then add the flour by sifting it into the bowl and mix well.
Heat a cast iron skillet with a little butter and once hot, pour very little of the batter into the pan in a circle. If need be, lift the pan with the handle gently allowing some of the batter to spill into a larger circle.
The batter should look like an extremely thin pancake. Flip it when it begins to look dry on the top.
Place onto a plate and fill with lingonberries if you have them or with fresh cut up peaches, nectarines, strawberries or blueberries. Roll them up with the seam at the bottom of the plate. We also like to dust them with an ever so little bit organic powdered sugar just before serving.
Can you say Yum?