Swedish Pancakes with Lingonberries

Total Time:
12 hr 30 min
Prep:
12 hr
Cook:
30 min

Yield:
32 pancakes
Level:
Easy

Ingredients
  • 4 eggs
  • 4 cups milk
  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • Oil for brushing griddle
  • Preserved lingonberries, for topping pancakes
  • Sour cream, for topping pancakes
Directions

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.


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