Quick, quick, quick!! That’s what these Stuffed Breakfast Buns are. And, let me be honest, that’s what I need these days. Once upon a time, there was only Chris and me and we only had to worry about getting ourselves up and out the door in the morning. Fueled by extra large, extra dark coffee and that sort of energy that only seems to be reserved for twenty-something professionals. Now-a-days, our morning routine looks a little different. It’s still Chris and me trying to get up and ready, but add in one 26-year-old brother and a one and a half-year-old to wrangle and mornings feel a little bit more like a mad dash to cram food in faces and get out the door (hopefully) with the same two shoes on.
Pancakes. The perfect weekend treat that comes in many shapes and forms. Who knew that a flour, milk and egg base could lead to such a wonderfully delicious world of fluffy griddle cakes, puffy and eggy pannekoeken, corn cakes or, my favorite, Swedish pancakes. I grew up knowing these as 1-2-3 pancakes, coined by my grandfather, alluding to the simplistic nature of the recipe. They are an eggy, thin, crepe-like pancake that you roll up and serve with any variety of toppings (inside or out).
The turkey is picked to the bone. The pie plate has been all but licked clean. The dishes are drying one the rack and you are fully enjoying your stretchy pants and the well deserved afternoon snooze that always follows that delicious victory which is Thanksgiving dinner. You did it. You officially made it through the greatest food holiday of the year.