Author Notes
We always ate this for dinner whenever my father was out of town. Swedish pancakes aren't traditionally eaten with maple syrup. My favorite way to eat these is to roll up each pancake with butter and sugar, but sour cream and lingonberry sauce is also great. —Xcskier20
Ingredients
- Swedish Pancakes
-
3
eggs
-
1 cup
milk
-
1/2 cup
heavy cream
-
2 tablespoons
sugar
-
1 cup
flour
-
1 pinch
salt
-
1/4 cup
butter
- Lingonberry Sauce
-
1 quart
lingonberries
-
1/4 cup
water
-
1 cup
sugar
Directions
- Swedish Pancakes
-
Heat a large skillet over medium heat.
-
Combine eggs, milk, cream, sugar and salt. Add in flour and whisk until the batter isn't lumpy.
-
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.
-
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.
-
Serve the panckes rolled up with butter and sugar, or with sour cream and lingonberries.
- Lingonberry Sauce
-
Add berries, water and sugar to a food processor and puree until chunky.
-
Heat in a small saucepan over medium high heat, stirring frequently, until the sauce reaches 248 degrees F.
-
Remove from heat and let cool.
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