Swedish Pancakes With Lingonberry Butter Recipes

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

SWEDISH PANCAKES WITH LINGONBERRIES

Steps:

• Make the Pancake Batter: Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
• Meanwhile, make the Lingonberry Butter: Combine lingonberry preserves, butter and salt together in a small bowl with a fork. Set aside.
• Preheat oven to 200 degrees. Heat a 10 inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
• When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.

RAUNDI'S SWEDISH PANCAKES

Steps:

• Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
• Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
• Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
• Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER

Steps:

• MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
• NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
• MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

LINGONBERRY BUTTER

Steps:

• In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
• Add lingonberries and beat until thoroughly combined and light pink in color.
• The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
• Store in an airtight container in the refrigerator. Has an excellent shelf life.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)

Steps:

• Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth. Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve. Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

SWEDISH PANCAKES WITH LINGONBERRIES

Steps:

• Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
• Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
• Serve immediately, topped with lingonberries and a dollop of sour cream.