Breakfast Bananza

Breakfast may not be my favorite during my regular weekday, but a good weekend breakfast really warms the soul. After coming across this recipe for Swedish Pancakes I knew I had to try them. The great thing about this breakfast dish is you get to use your favorite fresh fruits. Which got me thinking about other toppings. I sprinkled a little brown sugar on top of mine, along with a dollop of creme fresh (aka devonshire cream). This sweet treat was so good I might have to make it every weekend.

Ingredients

• 8 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 3/4 cups whole milk
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Confectioners' sugar, maple syrup and fresh fruit, for garnish

Directions

Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.

Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.