Mother’s Day is coming, mothers everywhere deserve a celebration (and a Thank You, Mom). What’s a celebration without a meal that’s a bit special?  We thought you’d enjoy a different twist on a breakfast favorite that can be served as Brunch, lunch or even dessert. Pancakes, but not the thick, heavy pancakes, these Swedish Pancakes are light and thin as a tortilla and twice as delicious.  Fill them with fruit sauce, like apple or blueberry or with creamy vanilla sauce, or even ice cream, mouth-watering and healthy.

While enjoying the taste, you will be getting lots of protein and calcium from the pancakes while the blueberry syrup (See sauces below) gives you a powerhouse of healthy nutrition: fiber for your digestive system, potassium, vitamins B, C and K as well as antioxidants. All these help keep your heart strong and help fight heart disease. As a mom, you know how strong you need to keep your heart

Swedish pancakes are easy to make.  You might even get your children or husband to make them and give you a break from the kitchen.

In a bowl, mix together with a whisk

• 4 eggs

• 2 cups milk

• 1/2 cup all-purpose flour

• 1 tablespoon sugar

• 1 pinch salt

• 2 tablespoons melted butter

Batter will be thin. Pre-heat a medium non-stick frying pan. If using a regular frying pan, add a little olive oil to prevent sticking.

Pour a thin layer of batter on heated pan and spread to edges. Cook until top surface appears dry. Flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up & serve with fruit or fill the pancake & then roll-up. Delightful either way

TO THE REAL HEROES OF OUR LIVES - HAPPY MOTHER’S DAY

Swedish pancake toppings

RECIPE: Sauces for Swedish Pancakes

BERRY SAUCE: Blueberries, raspberries, strawberries

INGREDIENTS:

• 4 cups of fresh or frozen fruit

• ½ cup water

• ½ cup sugar

• 2 Tablespoon of corn starch mixed with 2 Tablespoon of water

TO MAKE:

• Mix berries, water and sugar in a pan & bring to a boil

• Slowly stir in corn starch & water mixture allowing berries to come to a simmer. Stir until mixture is thick

VANILLA SAUCE: Pour over fresh fruit on top of pancakes

INGREDIENTS:

• 2 Tablespoons corn starch

• 1/3 cup sugar

• 1/8 teaspoon salt

• 2 cups milk

• 2 egg yokes, beaten

• 1 Tablespoon melted butter

• 2 teaspoon vanilla

TO MAKE:

• Mix corn starch, sugar & salt in a sauce pan

• Whisk together milk, beaten egg yokes and butter

• Gently heat & simmer until thick

TIPS AND TRICKS

You can make everything the day before…and maybe you’ll get to sleep later on Mother’s Day!

Make Ahead Storage

• For the Fridge: Make pancakes ahead and put them in a stack. Wrap the stack in plastic and store in the fridge for up to 4 days. Reheat in microwave or a hot frying pan for a few seconds

• For the Freezer: Stack the pancakes and wrap in plastic. Slip into a heavy duty zip-lock bag. Freeze for 4 to 6 weeks. NOTE: Best if you put wax paper between the pancakes, making defrosting easier

• Sauces will keep in the frig for 2-3 days. Warm them up before serving

Other Tricks:

• Dessert: Put ice cream on the pancake and roll up. Add berry sauce or fresh fruit with vanilla sauce or even chocolate sauce!