I woke up last Sunday feeling all breakfasty. I’m usually a tea and toast kind of girl (maybe a piece of bacon now and then) so this doesn’t happen often. Could it be the cold weather and the nine-foot Christmas tree twinkling away in the living room? My husband, on the other hand, loves a big breakfast; especially when someone makes it for him. He was thrilled to wake to pancakes and the smell of bacon frying!
I had some White Lily self-rising flour I needed to use so I pulled up a recipe from their website. Then inspiration struck. We had a bit of fabulous cranberry sauce left over from Thanksgiving. It’s a great recipe from Edna Lewis and Scott Peacock. Simple and quick to make, it has unexpected depth of flavor and looks beautiful on the table. It was a hit on turkey day, even with those loyal to the canned type!
I whipped up the pancakes and topped them with the cranberries. This plate of perfection caused me to flash back to the International House of Pancakes circa 1972 when the orange and blue A-frame restaurants were decorated with flags from around the world. I loved to go there with my friends (our parents still had drop off and pick up duty) and while the other girls ate whipped cream and outrageously colored syrups from sticky pourers on their pancakes, I savored every bite of my thin Swedish pancakes with lingonberry butter; no syrup. My mouth still waters when I think of it. The name has been shortened to IHOP now and the only remnant of the international flair is the Swedish pancakes with lingonberries. I eat there once or twice a year when I crave those very pancakes. And that’s what my buttery pancakes with cranberries reminded me of.
Enjoy these pancakes and consider the cranberry sauce for your Christmas table. It’s good with pancakes, poultry and pork! Next time you see an IHOP sign, pull in and have the Swedish pancakes for me. Thanks for the memories, IHOP.