Raundi'S Swedish Pancakes – a delicious recipe with lingonberry jam, butter, milk, eggs, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
2
Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
3
Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
4
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.
519
kcal
Calories
31
g
Fat
38
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup lingonberry jam, 1/4 cup melted butter, 2 cups milk, 4 eggs, and more.
Yes, Raundi'S Swedish Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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