I was first introduced to this family recipe by Michael when we started dating, and it’s really good. He’s previously posted it on his website, so, without further ado, I’m just going to share his description and recipe for these delicious pancakes:
“Swedish people love their Swedish pancakes. Being that I am an ethnic Swede (though not full blooded), I also love Swedish pancakes. Personally, I hate normal pancakes more than almost anything in the whole world, but I really like Swedish pancakes. Despite what people will tell you, Swedish pancakes are not difficult to make. For Swedish pancakes, you will need the following ingredients.”
I love banana bread (and cinnamon bread, and raisin bread… and pretty much all kinds of bread). So, when we had several over-ripe bananas that needed to be used this week, banana bread was the obvious choice.
I used Michael’s mom’s recipe, but changed up a couple of the ingredients. I substituted chocolate chips for walnuts, and chocolate milk instead of regular milk to add a little bit more flavor. The result? A delicious banana-ey banana bread, with just a hint of chocolate, that’s perfect for early fall.
Michael and I have declared Saturday mornings to be brunch mornings — it’s the only day of the week where we have time to actually cook breakfast. But we still like to have some simple but delicious recipes for lazy Saturday mornings, and this frittata we made yesterday morning is both simple and delicious.
Frittatas are great because they are quick and easy to make, and they allow for you to substitute almost anything you have on hand into the filling. For this frittata, we used some leftover cooked ham we had in the fridge, as well as some red peppers and onions. We both gave it two thumbs up, and will definitely be making more frittatas in the future.