Well, here we are, 2013. Our holidays were pretty low key- a trip back to the Twin Cities for some family time and rang in the new year with an epic brunch with friends. Now we’re easing our way into a new year, our only resolution being to start traditions for our new family. Why? Well, because our family of two will be a family of three in July. Which kinda explains the lack of posting for the last three months – lets just say the first three months were spent sleeping and existing largely on a diet of carbs and orange juice. Now that my body has adjusted I’ve found myself back in the kitchen and once again experimenting with new recipes.
The resolution to create new traditions has started with brunch. Previously, I hadn’t been much of a brunch person but now that pancakes and scrambled eggs seem like a good idea at all hours of the day I’ve started to embrace the art of the long lazy weekend breakfast. We’ve tackled a few breakfast hash recipes (to be posted soon), I’m working on refining my banana pancake recipe (also coming to TWIAPC shortly) and have found a new bacon technique that makes dangerously perfect crisp bacon. But I’ve found myself craving – and falling back on – egg kaka. It’s a Swedish recipe that makes one large delicious pancake- very similar to a panakuchen. It’s been a family staple for generations, it’s what was made for sleep over breakfasts, as a special treat on cold school days and usually during special occasion brunches. It comes together very quickly and when paired with a large fruit salad makes a wonderful breakfast.
4 Tbsp Butter
3 C Eggs
1 tsp Almond extract (vanilla works too)
2 C Milk (don’t use skim)
1 Tbsp sugar
1 tsp salt
1/2 C Whole wheat flour
1/2 C AP flour
Preheat oven 450˚
Two 9″ x 14″ pans
1. Put 2 tablespoons butter in each of the pans and put them in the oven to melt (2-3 minutes) then spray with a coating of pan spray and set aside until batter is ready.
2. In a medium bowl beat together the eggs, extract, milk and sugar until thoroughly combined and slightly foamy.
3. Gradually stir in the flours and salt and whisk until well blended, there shouldn’t be any clumps.
4. Pour into buttered pans and place in the oven to bake for 20 minutes or until puffed up and golden brown. Resist the temptation to open the oven door until you see the corners of the pancake rising in the pan.
Serve with jam, syrup or sweetened yogurt.