Best Swedish Pancakes With Lingonberry Butter Recipes

SWEDISH PANCAKES WITH LINGONBERRIES

Steps:

• Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
• Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
• Serve immediately, topped with lingonberries and a dollop of sour cream.

AUTHENTIC SWEDISH PANCAKES

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

SWEDISH PANCAKES WITH LINGONBERRIES

Steps:

• Make the Pancake Batter: Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
• 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. 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 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
• When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.

SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)

Steps:

• Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
• Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.

GRANDMA KAY'S SWEDISH PANCAKES

Steps:

• Allow eggs and milk to rise to room temperature.
• Beat eggs until frothy; slowly add milk.
• Blend in each ingredient separately.
• Add the flour 1 tablespoons.
• at a time; add the butter last.
• (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
• Add a small amout of butter and swirl around.
• Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
• Cook until golden and remove to plate.
• Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
• Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.

PANCAKES WITH LINGONBERRIES (SWEDEN)

Steps:

• Sift flour, sugar and salt together.
• Add eggs and milk gradually.
• Stir until thoroughly mixed.
• Let stand 1 to 2 hours.
• Heat a griddle, skillet or tempered Swedish pancake pan.
• Brush well with butter.
• Spread hot cake batter thin.
• Brown on each side.
• Roll hot cakes.
• Serve with lingonberry preserves.

RAUNDI'S SWEDISH PANCAKES

Steps:

• Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
• Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
• Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
• 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.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)

Steps:

• 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. 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. 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.

TRADITIONAL SWEDISH PANCAKES

Steps:

• In a large mixing bowl, beat the eggs with half the milk.
• Beat in flour and salt until smooth.
• Stir in melted butter and remaining milk.
• Heat a griddle or large skillet with a small amount of vegetable oil.
• For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
• With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
• Serve immediately or keep warm while making the remaining pancakes.

SWEDISH PANCAKES

Steps:

• Combine the flour and salt in a bowl; set aside.
• Using a whisk or mixer set on medium speed, beat the eggs, sugar, and butter in a large bowl for 3 minutes, or until the batter is pale yellow, smooth, and thick. Add the milk and beat for 1 minute, or until smooth.
• Add the flour to the egg mixture all at once. Using a whisk or a wooden spoon, stir the batter by hand until smooth. The batter will be fairly thin.
• Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
• Lightly butter the griddle. Using a ladle, form thin pancakes on the griddle, using about 1/3 cup batter for each pancake and leaving about 1/2 inch of space between them. Since they spread out, you may be able to fit only 1 or 2 on a griddle at a time. Cook the pancakes for 1 minute, or until golden brown on the bottom.
• Flip the pancakes with a spatula and cook for 1 minute, or until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.