Swedish Pancakes With Lingonberry Butter Recipe

Name: Swedish Pancakes With Lingonberry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
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.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups instant flour (see note), 1/4 cup sugar, 1 teaspoon salt, 1 1/2 cups half-and-half, and more.

Yes, Swedish Pancakes With Lingonberry Butter 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.

Swedish Pancakes With Lingonberry Butter

How did you like this recipe?

Frequently Asked Questions