It was mother's day breakfast.
I thought... I should make pancakes... for mom! yes... for mom.
Usually, we use Hungry Jack, but I wanted something special for that morning. so I went online and looked for the best fluffy pancake, and it was called the Swedish Pancake. My mother had always told me that when she makes pancakes from scratch, the egg yolks and whites are whipped up separately, and so I found it. This was so fluffy, moist, and flavorful. Very delicate texture with soft but powerful taste. I think some of it was the vanilla. What a difference from our usual hungry jack!
I used this recipe and omitted the jam because I had strawberries.
- 3 egg yolks
- 1/3 cup granulated sugar
- 1-1/2 cups milk
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 3 egg whites, beaten until stiff
- Powdered sugar
- Lingonberry jam
Place egg yolks and sugar in mixer bowl and beat until thickened. Alternately add the milk and flour mixed with salt and mix until blended. (Somewhere around here, I added some good tbs of good quality vanilla) Gently fold in beaten egg whites.Using a 1/4 or 1/3 cup measure, pour batter onto a lightly oiled, hot skillet. Turn pancakes when they are puffy and golden brown.To serve, dust pancakes with powdered sugar and serve with dollops of lingonberry jam.
I had brought her a bucket of hand picked strawberries, so I made a simple compote as well as whipped cream to go on top! who wouldn't want that for breakfast??
you can make a compote any way you'd like, but I just cut my strawberries in halves and put it on heat for just about 10-15 minutes with some sugar and lemon juice. You can make it with lots of sugar, or no sugar at all! for a cup and a half of berries, I probably added 1-2tbs of sugar. I was still going to use my maple syrup on the entire dish once it's in front of me, so did not need it to be too sweet.