I love breakfast food.
I don’t eat it often, mostly because I can’t be bothered to actually cook a proper breakfast during the week, but I crave it every now and then. Eggs, bacon, waffles, pancakes, some sort of cheesy-potatoey-side dish. Yes, I’ll take it all, with syrup on top. Crepes are a particular favorite, and something I think I’ve only ever made once (why? I don’t know), so when I saw these super-thin pancakes on Back to Her Roots, I immediately marked them To Make and hoped they’d be as magical as they were in my mind.
And they were.
These are thin, slightly chewy pancakes that are just begging to be stuffed with fresh fruit and devoured with a latte on a pretty morning. Or a rainy morning. Or a winter morning, slathered with Nutella. Mmmmm. You’re welcome!
I’d also like to do a special shout-out to Cassie, the beautiful face behind Back to Her Roots. Cassie is an old blogging friend who recently joined the world outside of LiveJournal, where she and I first met a number of years ago. She’s a talented artist, photographer, cook, baker, writer, and all around groovy chick. She’s healthy, she’s strong, she’s beautiful, she’s married to the guy who brought us this pancake recipe, and she has a super cute dog. Please check out her blog – you won’t be disappointed.
And now? The pancakes!
Johnston Finnish Pancakes
Adapted from Back to Her Roots
2 eggs, beaten
1 T. sugar
1/4 t. salt
1 c. buttermilk (I used my standard substitute – 1 Tablespoon of lemon juice to a scant cup of milk, allowed to sit for 5 minutes before using)
1 c. milk
1 c. white flour
Whisk dry ingredients together. In a separate bowl, whisk together eggs, milk and buttermilk. Add wet ingredients to dry and mix until thoroughly combined. The batter will be very thin.
Pour batter into a buttered skillet pre-heated on medium-low heat. Flip when the edge of the pancake looks cooked. Serve with your favorite toppings – we used fresh raspberries, a small drizzle of REAL Maple syrup (fake syrup not allowed!) and a bit o’ powdered sugar. Heaven!