Mother's Day Edition
Mother's Day is Sunday, so men, you might want to pay attention. Whether you're cooking for your own mother or your wife, or both, just be sure and do the dishes as well. A tasty meal is a nice treat but a tasty meal AND no dishes? Well, that's darn near heaven on earth. Enough nagging.
Today's recipes are actually for breakfast and not dinner, but really, Swedish Pancakes and bacon would be good any time. Another bacon recipe, you ask? I guess I like bacon. A lot. The pancake recipe is from my mom, so I'm not sure of its original source. If you multiply this recipe by three, it feeds a family of 7 as that's what my mom's recipe card says. The best way to serve them is to slather butter on the hot pancakes, sprinkle sugar on top and then roll them up, like a crepe, but I'm sure some jam would also be a delicious addition.
1 1/4 c milk
1/2 t salt
3/4 c sifted flour (don't skip this step!)
1 T sugar
splash of vanilla (my own addition)
Beat the eggs with an electric beater until thick and lemon colored. Stir in the milk. Sift the dry ingredients and add to the mixture. Beat until smooth. The batter is really thin, resulting in crepe like pancakes.
Brown Sugar Glazed Bacon
1 lb. bacon
1 1/2 t ground pepper
1/3 c firmly packed light brown sugar
Preheat oven to 350 degrees. Line rimmed baking sheets with parchment paper for easy clean-up; place a wire rack on top of each sheet. Arrange bacon in a single layer on the racks. Evenly sprinkle pepper and sugar over the bacon.
Bake until bacon is crisp and browned, rotating sheets halfway through, 30-35 minutes. Pat dry with paper towels.