Swedish Pancakes With Lingonberry Butter
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
15 pancakes
- Serves:
- 4
ingredients
- 2 cups instant flour (see note)
- 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 jumbo eggs
- 2 egg yolks, lightly beaten
-
NOTE
- to avoid a lengthy resting period we used instant flour (Wondra)
directions
- 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.
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Reviews
-
These were lovely pancakes foodiewife. I wish that I could have found some lingonberry jam. I used a tart plum jam, that worked really well with the tasty pancakes. I agree with you, that these pancakes are delicate, buttery, tangy, delicious, tender and oh so flavorful. The jam butter is a really nice addition. Thank you for sharing this quick and easy to make recipe. I will be enjoying this treat again. Made for Fall Pac - 2011.