Swedish Pancakes With Lingonberry Sauce – a delicious recipe with Swedish, eggs, milk, heavy cream, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat a large skillet over medium heat.
2
Combine eggs, milk, cream, sugar and salt. Add in flour and whisk until the batter isn't lumpy.
3
Add a generous tablespoon of butter to the skillet and drop a large ladle of batter, swirling the batter to make a very thin pancake.
4
Flip the pancake when the edges look cooked and the middle is bubbling. Cook the pancake until golden brown. Repeat the process with remaining batter.
5
Serve the panckes rolled up with butter and sugar, or with sour cream and lingonberries.
6
Add berries, water and sugar to a food processor and puree until chunky.
7
Heat in a small saucepan over medium high heat, stirring frequently, until the sauce reaches 248 degrees F.
8
Remove from heat and let cool.
681
kcal
Calories
32
g
Fat
85
g
Carbs
15
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 12 ingredients. The key ingredients include: Swedish Pancakes, 3 eggs, 1 cup milk, 1/2 cup heavy cream, and more.
Yes, Swedish Pancakes With Lingonberry Sauce 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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