Swedish Pancakes With Jam And Berries Recipes

SWEDISH PANCAKES

Steps:

• In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

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 JAM AND BERRIES

Steps:

• Combine the first six ingredients in a blender until fully blended.
• Grease a non-stick 8-inch skillet and heat it on medium heat. Pour a quarter cup of the batter into the center of the pan. Lift and tilt the pan to spread the batter thinly across the bottom. Cook until the top looks dry. Flip and cook for another 15-20 seconds.
• Repeat with the remaining batter, adding additional oil to the pan as needed. Stack the finished pancakes with either wax paper or paper towels in between each one - and keep lightly covered to keep warm.(You could also heat them up in a microwave - for about 10 seconds or so if you wish)
• Fold the pancakes into quarters to serve. Top with raspberry (or other) jam, berries of choice, and whipped cream. Enjoy!

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

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.