Skip to main content

Breakfast for Supper

When I was a kid we sometimes had breakfast for supper.  Usually we had pancakes, sausage, and eggs.  When I lived with my great Aunt Jeanette and her brother, my great Uncle Clyde, we had pancakes every Friday night.  It was never my favorite supper, though I loved it when served for breakfast.  So when we got married, I've assumed for 30 years that John doesn't like breakfast for supper since he is a hearty eater and wants a REAL meal in the evening.  I found out tonight I was wrong.

We have been having an orientation group meeting weekly where we share a meal and then discuss an orientation topic.  We've discovered it works well to have a potluck based on a theme, so this week's theme was "Breakfast for Supper."  

I made Ungspannkaka, or Swedish Pancake.  



This is super easy, is absolutely delicious, and has been a family favorite since John and I got married.  Our home church is a Covenant church, but it was originally the Swedish Covenant Church.  Most of the members who have been there for a very long time have names that end in "son".  So, I guess it's no surprise that one of the recipes from the church cookbook from a few (ok, more than just a few!) years back included this Swedish pancake.



Here is the recipe, which I doubled tonight.  I baked it in a cake pan, but normally I bake it in my iron skillet.  We served it tonight with butter and powdered sugar, but you can also serve it with syrup or a fruit topping.



Others tonight brought banana bread, muffins, French toast, pancakes, quiche, scrambled eggs, pigs-in-a-blanket, sausage, and fruit salad.  



While John and I were eating, he leaned over to me and said, "I think this is the best theme for these potlucks that we've had."  Well, what do you know?!  I guess we'll be having breakfast for supper again!

Comments

Popular posts from this blog

Practice Hospitality

My mother-in-law, Jean, is an amazing person with many gifts.  One of the first things I noticed about her when I was but a young bride, was her gift of hospitality.  It was nothing for her to invite a large group of people over, make each one feel welcome, cook a big meal,and seemingly do it without stressing herself out.  I don't know if hospitality just came naturally to her or if she learned it.  In this picture you can see Jean throwing a party for a class she taught in Nigeria.  




I believe that for me it has been a learned skill.  My parents were hospitable and it wasn't unusual for us to have guests over (though usually not as many at a time as my mother-in-law would do!).  But when I started living on my own, I had to learn hospitality.  The first time I invited somebody over for a meal, the lid got stuck on the pot of vegetables, I put too much salt or soda or something in the muffins, and I forgot to serve milk and sugar with the hot drinks.  I've gotten much bett…

2016 in Review

Let's take a look at the year 2016.

January's big events were the dedication of the Tamajaq New Testament, our annual Spiritual Life Conference, helping friends find a house, a trip to visit missionaries in the bush, attended a big wedding, and celebrated John's birthday. It was a pretty busy month.  My January picture is from our trip to the bush and shows baobab trees.  



February was a little less crazy.  John started taking moolo lessons.  February is the time of year when the fresh fruits and veggies are in season so I did a lot of work to freeze veggies for the hot months ahead.  This picture isn't terribly exciting, but a year after the church burnings this church we helped plant back in 1989 finally had a new ceiling and a fresh coat of paint.



In March we attended another big wedding, froze more veggies, celebrated Easter, and visited a church in another town.  John and I have visited a lot of churches in the past three years as he has done research for his doctora…

Meat Roll-ups

Tonight I made meat roll-ups.  And I got to use some ingredients that made food prep much easier than normal!  I did make two batches of rolls so that John could have a lactose-free meal.

The first thing to do is to brown some hamburger.  With the main batch I stirred a tin of mushroom soup into the browned meat.  For John's batch, I stirred in flour, some almond milk, and seasonings just enough to moisten it, but not to make it really runny.  In Niger, I would make it the second way since we don't have tinned soup.

Next I made a batch of biscuit dough using Bisquick.  Of course, in Niger, I have to make the biscuit dough from scratch.  I mixed it up with the almond milk.  Once the dough is rolled out in a strip, spread the meat mixture on it.  Roll it up like you would cinnamon rolls and cut into slices.  Lay the slices on a cookie sheet and cook in a 350 oven for about 20 minutes.



While they're baking, I browned fresh mushrooms in butter (in Niger I would use tinned mushroo…