I heart cooking clubs-(and I heart) breakfast in bed

I really love making (and eating) breakfast! It is my favorite meal of the day and I think breakfast foods are a completely viable option for any meal of the day. I missed last weeks IHCC theme because I had a house full of sickos and just never found the time to devote to cooking what I had planned to make, so maybe for potluck this month... Anyway, because of that I had a real hankering to make something for this weeks IHCC theme. When I woke up this morning I was so excited because I already had been eying a breakfast recipe, Swedish Pancakes, and knew I even had all of the ingredients, mostly because they are really basic ingredients.
So here it is, hope you enjoy, I know we really did! They were really rich but my kids still managed to eat an unholy amount of these. My littlest guy ate them plain (I am not a fan of sticky) but the two older ones had powdered sugar at first and then tried them with maple syrup. Both ways were great but I will have to pick up some lingonberry preserves to try them with next time. My middle guy told me these were so much better than regular pancakes because they were yummy and cute and tiny (who doesn't love mini). Anyway these were so fluffy and light, from the egg white, and they were really sweet enough to eat plain. I got the recipe from the NY Times.

Mr Bittman offers some advice:

Don’t stir the batter any more than is necessary to combine the ingredients; it will make the pancakes tough. Cook them, over fairly high heat, in a lot of butter. These are so rich and delicious they can be served with nothing more than a dusting of confectioners\' sugar. But they are sweet enough so that you can serve them with lingonberry or other tart preserves or even a little lemon juice. Yogurt or sour cream also complement the pancakes nicely.

Ingredients

3 eggs
1/4 cup sugar
pinch salt
1 cup milk
3/4 cup flour
3 tablespoons melted butter, more for cooking
confectioner's sugar for dusting

Method

• 1. Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
• 2. Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them.
• 3. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it\'s ready. Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown. Total cooking time is less than 5 minutes per pancake.
• 4. Serve immediately, sprinkled with confectioners\' sugar.