An easy and delicious recipe for a true Scandinavian classic. Tender and delicate pancakes served with lingonberries, butter and whipped cream.
For the Pancake Batter:
1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 cup whole milk
6 tablespoons water
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
½ teaspoon vanilla
For the Lingonberry Butter:
2 tablespoons unsalted butter, room temperature
1 tablespoon lingonberry preserves, such as the Felix brand
Pinch of salt
Lightly sweetened whipped cream (optional)
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 and place an empty heatproof tray or baking sheet inside. 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 20 seconds. Transfer to a plate and add a small (about ½ teaspoon) dollop of lingonberry butter to on the top of the pancake. Fold into quarters. Transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
To serve, top pancakes with lingonberry preserves, additional butter and/or whipped cream.
Keywords: Swedish, pancakes, lingonberries, Scandinavian