Swedish pancakes with lingonberry jam
Who doesn’t love pancakes? We can pretty much guarantee that you will love these thin Swedish pancakes. Most people eat them with berries, jam and fresh whipped cream, but it is truly a very versatile dish. You can fill them with almost anything (like cheese, ham, shrimps, etc.), then roll ’em up, slice, and serve as an appetizer. You can eat them flaming hot straight from the frying pan, or pack them with you and enjoy them cold on your next picnic or field trip.
- 3 eggs
- 2 +1/2 cups milk
- 1 +1/4 cups flour
- 1/2 tsp salt
- 2 tbsp butter melted
- 1 tsp vanilla sugar optional
- A few spoons of Felix Lingonberries
- A dash of sugar
- 2 +1/2 cups whipped cream
- In large mixing bowl beat eggs with half of the milk. Beat in flour and salt until you have a smooth batter. Stir in melted butter and remaining milk.
- Heat frying pan or large skillet with a small amount of butter or oil. For each pancake, pour about 1/4 cup batter into griddle and cook over medium heat for approximately 1-2 minutes.
- With spatula turn pancakes over and cook until golden brown about another minute.
- Keep the finished pancakes warm while making the remaining ones, or serve them immediately with Felix Lingonberry jam. And other toppings after taste.
Optional: To make them feel like a delicious dessert there are numerous ways to be creative with the recipe. For example, you can add some vanilla sugar to the batter and you may also sprinkle some sugar on top of the warm pancakes. To complete the success you serve them with a bowl of fresh whipped cream and naturally Felix Lingonberry jam.
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