The Best Swedish Pancakes with Lingonberry Butter
Swedish Pancakes with Lingonberry Butter are delicate, buttery, tangy, and delicious... are just a few adjectives that describes how good these are. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness.
Servings 4 servings
Ingredients
For the batter:
- 2 cups instant flour see notes below; I used Gold Medal Instant Flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 cups half-and-half
- 1 1/2 cups club soda
- 9 tablespoons unsalted butter melted and cooled
- 2 eggs large
- 2 yolks lightly beaten
For the butter:
- 4 Tbsp butter softened
- 1 ½ Tbsp lingonberry jam this is traditional. Strawberry is a good substitute
Instructions
- 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.
For the butter:
- To the softened butter, add the jam and whip together until combined.
Notes
Recipe source: Cooks Country Magazine
"Lighter and more delicate than the American pancake, Swedish pancakes have lacy, buttery edges and a barely custardy middle. They’re made in a special Swedish plett pan that produces silver-dollar-size pancakes. Even if we didn’t have a special pan, we were determined to make our own version of this Scandinavian favorite. Unlike American pancakes, Swedish pancakes contain no baking powder or baking soda. To get a little lift without breaking tradition, we added some club soda to the batter. To avoid a lengthy resting period, we used instant flour in the batter, which dissolved faster than regular flour and required less whisking. -- Cooks Country"