Hi all– Mom came for breakfast last week and we sat down to these pretty pancakes. We spent the morning talking through every little thing. And the pancakes were thin and tender and just sweet enough under that pile of berries and cream. Great way to start the day.
Got the recipe from Mollie’s blog– The Frugal Hausfrau. Mollie is forever posting recipes i can’t wait to try! Love her sense of humor and straightforward helpful instructions and the wide variety of recipes she sends out.
SWEDISH PANCAKES WITH BLUEBERRY SAUCE
1 1/2 cups blueberries
1/4 cup orange juice
2 tab. sugar
1 tsp. cornstarch
1/4 cup water
1 cup heavy whipping cream
1 tsp. powdered sugar
1 tsp. vanilla instant pudding mix
1 1/4 cup flour
1/2 tsp. salt
2 cups buttermilk or whole milk
1/2 cup heavy cream
butter for the grill.
To make the blueberry compote, mix together the 2 tab. sugar and the cornstarch in a saucepan until there are no cornstarch lumps. Then set the pan on medium-high heat and add the orange juice, water and 1/2 cup of the blueberries. Cook stirring 3 or 4 minutes until the blueberries start to pop and he mixtures thickens. Stir in the remaining blueberries and cook a minute more.
Whip the cream, powdered sugar and instant vanilla pudding mix (to set the whipped cream) with an electric mixer (the whisk attachment works best) until it is stiff and creamy. Set it in the fridge until you are ready to eat.
For the pancakes, stir together the flour and salt. Then mix in the milk, cream and eggs until it is all blended. Melt a tsp. of butter on the grill and then cook the pancakes over medium heat about 2 to 3 minutes on each side until they are lightly browned. Set them on a baking sheet as you finish each one and put them in the oven on the lowest temperature to keep them warm. Makes about 10 large thin. pancakes.
To serve them, fold 2 pancakes into fourths on each plate, and top with blueberry compote and whipped cream. So pretty!
Thanks Mom for always having time to drop by for a meal and a talk. You’re the best!