Pancakeswithlingonberriessweden Recipes

STRAWBERRIES AND CREAM PANCAKES

Steps:

• Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.

PANCAKES WITH LINGONBERRIES (SWEDEN)

Steps:

• Sift flour, sugar and salt together.
• Add eggs and milk gradually.
• Stir until thoroughly mixed.
• Let stand 1 to 2 hours.
• Heat a griddle, skillet or tempered Swedish pancake pan.
• Brush well with butter.
• Spread hot cake batter thin.
• Brown on each side.
• Roll hot cakes.
• Serve with lingonberry preserves.

SWEDISH PANCAKES WITH LINGONBERRIES

Steps:

• 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.

SWEDISH PANCAKES WITH LINGONBERRIES

Steps:

• Make the Pancake Batter: Combine all ingredients in a blender and blend until completely smooth. Transfer to the refrigerator to rest for at least 2 hours or up to 2 days.
• Meanwhile, make the Lingonberry Butter: Combine lingonberry preserves, butter and salt together in a small bowl with a fork. Set aside.
• Preheat oven to 200 degrees. Heat a 10 inch nonstick skillet over medium heat. Stir the batter briefly to recombine. Brush skillet with melted butter. Pick the skillet up off of the burner and quickly add ¼ cup of batter. Immediately begin swirling the batter around the skillet so that it coats the bottom of the pan. Continue swirling until the batter is just set. Return skillet to the burner. Cook until the pancake is golden brown in spots on the bottom, about 30 seconds. Use a thin spatula to loosen the pancake, flip it over continue to cook on the other side for about 30 seconds. Transfer to a plate. Cover with foil and transfer to oven to keep warm and repeat with remaining batter, wiping out skillet in between pancakes with paper towel as needed.
• When you are ready to serve, top each warm pancake with lingonberry butter and fold into thirds. Serve topped with lingonberry preserves.

BLENDED BERRY PANCAKES

Steps:

• Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
• Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
• Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

RAUNDI'S SWEDISH PANCAKES

Steps:

• Whisk lingonberry jam and 1/4 cup melted butter together in a bowl to make the topping.
• Whisk milk, eggs, 2 tablespoons melted butter, and vanilla extract together in a separate bowl.
• Whisk flour, sugar, and salt together in a separate bowl. Pour gradually into the milk mixture; whisk batter until smooth.
• Ladle 1/2 cup batter onto a lightly buttered skillet or crepe pan over medium heat. Swirl pan to spread the batter. Cook until top looks dry, about 2 minutes. Turn with a spatula; continue cooking until light golden, 1 to 2 minutes more. Place on a plate; spread with the topping and roll up the pancake. Repeat with the remaining batter and topping.

SWEDISH PANCAKES WITH BERRY-CARDAMOM TOPPING

Steps:

• For pancakes:
• Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. WIth machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.)
• For topping:
• Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.
• Preheat oven to 200°F. Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.
• Place pancakes on plates. Spoon berry topping over and serve.

STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY

Steps:

• In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
• Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
• In a medium bowl, mix together the wet ingredients.
• In a large bowl, mix together the dry ingredients.
• Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
• Heat 1 tablespoon of butter on a skillet over medium heat.
• Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
• Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
• Enjoy!

SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)

Steps:

• Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth. Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve. Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

SWEDISH PANCAKES WITH LINGONBERRY BUTTER

Steps:

• MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth.
• COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve.
• NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes.
• MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.

SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)

Steps:

• Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
• Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.