Are your Thanksgiving leftovers gone yet? What do you have left? For us, it always seems like the mashed potatoes are one of the last things to go, because our kids don't like them. (I know, I know, what kid doesn't like mashed potatoes??)
Surprisingly enough, this year we also ended up with leftover cranberry sauce, despite the two-year-old's best efforts to eat it all himself on Thanksgiving Day. And what does this have to do with pancakes?
When Dr. S and I got married, I was introduced to a whole new world of cultures. I obviously grew up with my family's traditions and he grew up with his, but on top of it all he was the sixth of his siblings to be married, so there were five other in-laws already! They've all become some of my best friends, despite us living far away from each other.
One of those darling women gave us a pan, a flipper and this recipe as a wedding gift. In their family, this recipe graces the table for Christmas breakfast. Traditionally, they're served with lingonberry jam. Since lingonberries have a very similar flavor to cranberries, I decided cranberry sauce would be a fine accompaniment to the tunnepankakers.
Making them is super easy, so for me, this is the perfect time of year to make them. Breakfast is served hot and I get to spend the rest of the day with my family.
First, just throw all the ingredients into the blender. A few tips: 1. make sure your melted butter isn't hot enough to cook the eggs and 2. put liquid ingredients on bottom so things blend up a little more easily.
Blend until it's smooth!
Pour straight from the blender onto a hot, buttered griddle. You only want a medium-sized puddle in the middle of the pan.
Because then you're going to lift, tip and turn that pan so the batter spreads out nice and thin. If you don't have a circular flat pan like this, a skillet will work. You can also cook on a large griddle, but you'll need to manually spread the batter with the back of a spoon.
When bubbles start to pop on the surface, (and the bottom is nice and golden) loosen the edges and flip. I'm using a long, flat flipper, but you can use a regular pancake flipper or spatula!
Cook on the other side for just a minute until the bottom is golden, too.
Flip it onto a plate and stack 'em high! (Provided you have time to make a stack before the hungry hooligans steal them all.)
Spread with your favorite fillings. I'm using cranberry sauce here, but get creative! Think yummy spreads: yogurt, peanut butter, jam, or chocolate! Then extra fillings: chopped fruit, applesauce, granola, nuts, chocolate chips, pie filling, or ice cream! (Dr. S wrapped up a piece of cherry pie in his first one, and decided it was so great he would try it with apple pie next. It was apparently not disappointing.) And finally, toppings can be as simple as a sprinkle of powdered sugar, or try: cinnamon sugar, finely chopped nuts, chocolate shavings, berries, caramel, chocolate or berry sauce, or whipped cream.
Sounds like a good excuse to have dessert for breakfast!
Lastly, just roll 'em up and serve. Hot or cold, both are great. And if you have any leftovers, they make perfect finger food.
Tunnepankakers (Swedish Thin Pancakes)
4 eggs
1 cup milk
2 T melted butter
1 T sugar
1 tsp salt
1 cup flour (can use whole wheat)
Combine all ingredients in blender and mix until smooth. Pour onto hot, buttered griddle and spread batter thin. Cook until bubbles begin to pop and bottom is golden, then loosen edges with spatula and flip. Cook second side until golden. Turn onto large plate. Serve with desired spreads, fillings or toppings.
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