My connection to Swedish pancakes is a little confusing, since it’s my paternal grandma (Grandma Lois) who was Swedish. I remember her making Swedish pancakes for me when I was young, telling me about how lingonberries were grown under the “midnight sun” and offering me black coffee (how can something that smells so good taste so bad to a little girl?).
But, it’s actually my maternal grandpa (Grandpa Chuck) whose specialty has always been making pancakes. My family still has a wonderful little tradition of going to his house for either classic buttermilk or Swedish pancakes. When I swoop into town I usually call him to put in my request, telling him how many of us (parents, sisters, brother-in-law, husband?) are coming. He has the batter mixed and the table set when we arrive. Continue reading
My Mom doesn’t really enjoy cooking, but she always makes pancakes. Maybe that’s why all the sights and smells of pancakes cooking – an electric griddle sizzling with oil as it pre-heats, scoops of delicate globby batter (don’t overmix!), the pancakes lightly frying as batter touches griddle – they all envelop me in a comforting blanket of childhood, with memories of loving, sweet mornings with family.
But even if I’d like to pretend that pancakes made with love and caring and lots of heart have to be calorie-free, I crave them way too often to turn a blind eye towards nutrition. For my little family, just G and me, I make a small batch of Whole Wheat Pancakes that really hits the spot. The whole grains give the pancakes a hearty, wholesome texture and flavor. And to cut down on sugar I serve them with yogurt and preserves (usually lingonberry preserves, if I have them), along with pure maple syrup.