Have you found an inspiring brunch dish for Easter? We provided up a tantalizing option last week, but we know every foodie wants a cornucopia of gourmet goodness to consider. So this week we’re offering another tantalizing round of the best from our B&B’s. This dish – Blayne’s Swedish Pancakes – comes from our friends at Greenlake Guest House in Seattle, WA, a 1920 craftsman-style bed and breakfast that features five comfy modern guestrooms; a complimentary wine & beer hour Monday-Friday; and an ideal location just across the street from the region’s celebrated, spectacular Green Lake. Innkeepers Blayne & Julie McAferty also offer several options for foodies to choose from during their menu-based gourmet breakfasts served each morning, as well as great Seattle coffee, tea, soda, bottled water, fruit, and their fresh-baked cookies available around the clock.
- 8 eggs
- ½ cup sugar
- 1 cup flour
- 1 cup milk
- 1 tsp. baking powder
- 1 tsp. salt
- 1-½ tsp. vanilla or almond extract
- ½ stick of melted butter
- Blend first four items in blender on slow speed.
- Add other items while blender is running. (Note: Add melted butter last.)
- Cook on electric frying pan at 325 degrees F on each side until set and very lightly browned (use non-stick spray like Pam).
- Remove from pan, spread with butter and sifted powdered sugar and roll up.
- Garnish with powdered sugar, sliced berries, and a little whipped cream if you like.
