Easter at the farmhouse means Swedish pancakes decked in berries and whipped cream
As Spring is just about to bloom and Peter Cottontail is anxiously awaiting his annual bunny trail hop, we wanted to share a recipe with you that would be perfect for your Easter brunch or dessert. It not only adds a little pizazz to your taste buds, but also a splash of color to your table – it’s quite gorgeous. For us at Teaselwood Farm, Easter is a time to incorporate special family recipes handed down generation to generation to make our meal even more meaningful. And this one is most certainly a special one.
Swedish pancakes. *Swoon*
Swedish pancakes have long been a beloved tradition in our household. These sweet and fluffy flapjacks were a weekend-morning-kind-of-treat that we enjoyed growing up (and we looked forward to all week long, and I mean ALL week long). We were always very specific on how we would devour them: Butter in the middle, all rolled up and then a generous drizzle of Real Vermont Maple Syrup on top. Mmmm. Dangerously delicious.
Quick side note: March is just the right time to start thinking about pancakes… The nights are cold and the days are warming up, which means we’re nearing sugaring season! And sugaring season means fresh real maple syrup! Don’t worry, once sugaring begins, and our delectable syrup is ready to go, we will have another post.
But for now? Back to the Swedish pancake recipe. Ours comes from Grannie Swanson from Sweden, and I am so grateful to have gotten my hands on it. This year, we decided we will make tribute to the Swedish pancake for Easter (and Grannie Swanson), but make it even taller of a stack and prettier for the holiday. (The taller the better! The yummier!)
Berry Swedish Pancake Stack
3 eggs beaten
1-1.5 cups milk
3 tablespoons sugar
1 teaspoon salt
1 cup flour
To Prepare the Pancakes:Beat the eggs, milk, and sugar until they are combined. Next add the flour and mix well. Using a cast iron pan, add enough oil to the pan and drop in a ¼ cup of the mix and swirl around. Note: You want the mixture to be thin – you will see that it glosses over and then it is time to flip them for another few minutes. They should be a lovely golden shade of brown.
Berry Cream Cheese Whipped Cream Filling for Pancakes:
1- 8 ounce package Fat Free Cream Cheese
2 cups Whipping Cream
2 tablespoons powdered sugar
2 teaspoons of vanilla extract
2 cups fresh mixed berries for topping and garnish(I used strawberries, blackberries and raspberries)
Whip the cream cheese in a small bowl until soft and aerated. In a larger bowl whip the cream until it forms soft peaks that collapse. Scrape in the cream cheese and continue whipping on high speed until it forms stiff peaks. Beat in sugar. Keep Refrigerated until ready to use this way it will stay stable and stiff but still have the soft look of whipped cream.
Tips: I used a frosting decorating bag to pipe the Cream Cheese Whipped Cream. To create layers, start with one Swedish pancake and pipe the Cream Cheese Whipped Cream. Add a layer of berries and repeat until you have a beautiful, mouth-watering stack of berries, Cream Cheese Whipped Cream and pancakes. Oh, and I added a large dollop of Cream Cheese Whipped Cream to the top and a scrumptious strawberry for the finishing touch/crown for my queen of a breakfast.
Do you have any family recipes or traditions that you continue each year for Easter? We’d love to hear about them (and maybe try them out ourselves!) Please share them below.
Bon appetite and happy Easter from our farmhouse bunnies to yours!