Recipe courtesy of Mary Sue Milliken and Susan Feniger

Swedish Pancakes with Lingonberries

  • Level: Easy
  • Total: 12 hr 30 min
  • Prep: 12 hr
  • Cook: 30 min
  • Yield: 32 pancakes
Save Recipe

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

  1. 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.
  2. 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.
  3. Serve immediately, topped with lingonberries and a dollop of sour cream.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pancakes

Vanilla Dutch Baby (Puffed Pancake)

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Chicken Pot Pie

Hollandaise Sauce

Peanut Butter Cookies

Swedish Pancakes

Swedish Pancakes