All I ever knew about Swedish food came from a beloved muppet jabbering on about Flumde-shumde-flumbeden…or something like that. That is until I was home for the holidays with my husband’s family, who are not Swedes, but Scandenavian, and among this region some foods are similar!
I give you Swedish Pancakes!
Apparently this dish was a tradition my in-laws served every Christmas morning when my husband was growing up, but after seven years of marriage this was the first I was hearing of it! So yummy!
Things You’ll Need:
This is what it should look like when you remove from the oven:
Now once it has cooled a bit, cut into sections:
Next comes my favorite part, and the reason this was probably so appealing for feeding a large group including children: You get to add your own topping! Gather an assortment of jams and jellies, and perhaps even some nuts , and some greek yogurt and you have yourself a fun, easy breakfast!
So creamy, refreshing and sweet! I used fat free greek yogurt and sugar free cherry preserves, and boy of boy I couldn’t help but go back for seconds!
Thanks Momma Andert for sharing this recipe! I think this could become a brunch staple all year long at our house!