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
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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


  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.
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