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 (PLATTAR)
Provided by Moira Hodgson
Categories dinner, main course
Time 2h10m
Yield 6 - 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 196 milligrams, Sugar 3 grams, TransFat 0 grams
PLäTTAR MED LINGON - SWEDISH PANCAKES WITH LINGONBERRIES
As one might guess from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes also prepare them for supper accompanied with a bowl of hearty pea soup. Unlike the thicker American "flap jack", the Swedish pancake is more like the French crepe. Rather than syrup, the pancakes are usually garnished with lingonberries, a tart red berry, and sprinkled with powdered sugar. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Breakfast
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine eggs, salt and sugar; beat well.
- Add flour alternately with milk.
- Chill for an hour.
- Bake on a lightly greased griddle, making 4" cakes.
- Serve in stacks with lingonberries.
Nutrition Facts : Calories 184.8, Fat 4.1, SaturatedFat 2, Cholesterol 70.5, Sodium 441.8, Carbohydrate 28.9, Fiber 0.8, Sugar 2.2, Protein 7.3
SWEDISH PANCAKES WITH LINGONBERRIES
Steps:
- Beat the eggs and add the milk and flour gradually along with the sugar and salt. Heat a platt pan or small frying pan over low heat and brush with oil or butter. Stir the batter well and cook thin and light pancakes. Serve with butter, lingonberry preserves and a bit of confectioners' sugar.
Nutrition Facts :
RAUNDI'S SWEDISH PANCAKES
Thin and delicious Swedish pancakes. Serve with lingonberry butter, Nutella® or your favorite topping.
Provided by Archae76
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311 calories, Carbohydrate 29.7 g, Cholesterol 161 mg, Fat 16.6 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 9.4 g, Sodium 227 mg, Sugar 8.6 g
SWEDISH PANCAKES WITH LINGONBERRY BUTTER RECIPE - (3.5/5)
Provided by Foodiewife
Number Of Ingredients 8
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.
PANNKAKA MED LINGON - PANCAKES WITH LINGONBERRY SAUCE
Similar to crepes, Swedish pancakes are thin and the perfect vehicle for lingonberry sauce, butter and syrup or powdered sugar and lemon. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour with sugar and salt.
- Beat eggs until very light; add 1/2 the milk and fold in flour mixture.
- Add remaining milk, cream and melted butter.
- Bake large pancakes on hot griddle.
- Place 2 tablespoons of lingonberry sauce in center of pancake and roll up like a jelly roll and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 276.8, Fat 14.3, SaturatedFat 8, Cholesterol 143.7, Sodium 283.4, Carbohydrate 28.6, Fiber 0.8, Sugar 2.4, Protein 8.2
PANCAKES WITH LINGONBERRIES (SWEDEN)
Found this recipe at recipegoldmine.com. It doesn't say how many servings, so I'm just guessing. Times do not include time to let the batter rest. Posted for ZWT6.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 296.2, Fat 17.3, SaturatedFat 10.1, Cholesterol 137.2, Sodium 282.6, Carbohydrate 26, Fiber 0.6, Sugar 4.3, Protein 9.4
SWEDISH PANCAKES WITH LINGONBERRY BUTTER
Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recipe, as they reminded me of the Swedish pancakes that I had at an International House of Pancakes, years ago. You can serve these with plain jam, but I decided to add the jam to whipped butter which gave these extra richness-- with a few extra calories. Once in a while, just live it up!
Provided by foodiewife_12461649
Categories Breakfast
Time 30m
Yield 15 pancakes, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 465.1, Fat 41.4, SaturatedFat 24.6, Cholesterol 302.4, Sodium 689.3, Carbohydrate 16.9, Sugar 12.8, Protein 8.1
SWEDISH PANCAKES (PLäTTAR)
Posted for the Zaar World Tour-Sweden. From the "Best of International Cooking" cookbook. I haven't tried this recipe yet. These are traditionally served with stewed fruit, lingonberry jam and sour cream.
Provided by Bayhill
Categories Breakfast
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, beat eggs; stir in milk and half and half.
- In another bowl, stir together flour, baking powder, sugar and salt; sprinkle over egg mixture. Gently stir in until batter is smooth. Stir in butter. Let stand 1 hour. Stir batter thoroughly.
- Preheat a plättar pan or 6-inch cast-iron skillet. Grease cups of plättar pan or grease skillet. Spoon 2 rounded Tablespoons batter into each cup or onto skillet; cook about 1 minute on each side until golden brown. Repeat with remaining batter. Serve with fruit or jam.
- Variation: Make 8-inch pancakes. Layer several pancakes with thick lingonberry, bilberry or blackberry jam between them. When cool, frost stack with whipped cream.
Nutrition Facts : Calories 272.2, Fat 15.2, SaturatedFat 8.8, Cholesterol 130, Sodium 620.3, Carbohydrate 26.4, Fiber 0.6, Sugar 6.5, Protein 7.8
SWEDISH PANCAKES WITH BERRY-CARDAMOM TOPPING
Categories Food Processor Fruit Breakfast Brunch Blackberry Raspberry Spice Summer Pan-Fry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 14
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.
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