
My Grandma Erickson was a lovely lady. She taught me a lot about love and joy, as she always put family first. I cannot think of a birthday, Christmas, Thanksgiving, or Valentine's Day when there wasn't a handwritten letter in the mail waiting for me. She faithfully wrote letters to all of her family members, which included 8 grandchildren, at least once a month. In fact, I have a whole stack of her most memorable letters in my keepsake box.
It was incredibly hard to say goodbye to her this summer, but we find peace in knowing she is now with her sweet Savior.
One of my favorite memories of Grandma Erickson was her Swedish pancakes. When Blake surprised me a few years ago with a trip to Colorado, Grandma gave me her own recipe. I made sure to write it in my journal, so that I wouldn't lose it. I hope to pass along the family tradition and enjoy Swedish pancakes with hot coffee on snuggly, lazy mornings :)
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Grandma Erickson's Swedish Pancakes
serves 2-3
1 c. flour
2 c. milk
3 eggs
1/2 tsp salt
4 Tbs butter, melted (although... I would use a little less)
Beat egg and 1/2 c. milk with whisk. Add flour and beat until smooth. Add the remainder of milk, then the butter and salt.
Pour about 1/4 c. of batter onto heated skillet. I usually pick up the pan and rotate it to spread the batter thin, so that it reaches the edge of the pan. Cook for about 3 min on each side. Enjoy!
*** Traditionally, Swedish pancakes are served with lingonberries and whipped butter (you can get the lingonberries at Ikea). But when I made these a couple of weeks ago, I filled them with cooked peaches and a maple cream sauce. It's fun to play around and try out different fillings. Enjoy!
Maple Cream Sauce
3/4 c. heavy whipping cream
2 Tbs maple syrup
1 1/2 Tbs light corn syrup