Pancakes with Lingonberries Sweden
Transport your taste buds to the charming landscapes of Scandinavia with this Swedish classic—Pancakes with Lingonberries. These irresistibly thin and golden pancakes, similar to delicate crêpes, are crafted from a simple, silky batter of all-purpose flour, milk, eggs, and a touch of sugar. Gently cooked to perfection in buttery bliss, they’re then lovingly paired with the tart and vibrant sweetness of lingonberry jam, a Nordic staple that adds a distinct tangy flair to each bite. Ready in just 30 minutes, this recipe is ideal for a cozy breakfast or a delightful dessert. Garnish with a dusting of powdered sugar for a touch of elegance, and enjoy a slice of Swedish tradition in every tender fold. Perfect for serving four, these pancakes make for a memorable, globally inspired treat.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 500 milliliters Milk
- 3 large Eggs
- 30 grams Unsalted butter
- 0.5 teaspoons Salt
- 1 tablespoons Sugar
- 150 grams Lingonberry jam
- 10 grams Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and sugar.
Gradually pour in the milk while whisking continuously to avoid lumps. The batter should be smooth and slightly runny.
In a separate small bowl, beat the eggs, then add them to the batter, whisking until combined.
Melt the unsalted butter in a small pan or microwave. Allow it to cool slightly, then stir it into the batter.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of additional butter or oil.
Pour about 1/4 cup (approximately 60 mL) of batter into the pan, swirling it immediately to spread the batter into a thin, even layer.
Cook the pancake for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Flip the pancake gently with a spatula and cook the other side for an additional 30 seconds to 1 minute.
Transfer the cooked pancake to a plate and cover it with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the pancakes warm, topped with a generous spoonful of lingonberry jam. Dust with powdered sugar if desired.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 116.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 762 mg | 59% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
