Swedish Pancakes With Lingonberry Butter Recipe 355

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AUTHENTIC SWEDISH PANCAKES



Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Steps:

  • Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
  • Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
  • Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

RAUNDI'S SWEDISH PANCAKES



Raundi's Swedish Pancakes image

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

¼ cup lingonberry jam
¼ cup melted butter
2 cups milk
4 eggs
2 tablespoons melted butter
3 teaspoons vanilla extract
1 cup all-purpose flour, sifted
2 tablespoons white sugar
1 dash salt

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 LINGONBERRIES



Swedish Pancakes with Lingonberries image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 32 pancakes

Number Of Ingredients 9

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

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 LINGONBERRY BUTTER



Swedish Pancakes With Lingonberry Butter image

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

2 cups instant flour (see note)
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 jumbo eggs
2 egg yolks, lightly beaten
to avoid a lengthy resting period we used instant flour (Wondra)

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 WITH LINGONBERRIES



Swedish Pancakes with Lingonberries image

An easy and delicious recipe for a true Scandinavian classic. Tender and delicate pancakes served with lingonberries and butter.

Provided by Kristi

Categories     Breakfast     Dessert

Time 2h35m

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons water
3 tablespoons unsalted butter (melted and cooled, plus more for the pan)
½ teaspoon vanilla
1/4 cup unsalted butter (room temperature)
2 tablespoons lingonberry preserves
Pinch of salt
Lingonberry preserves

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.

Nutrition Facts : Calories 399 kcal, Sugar 11 g, Sodium 210 mg, Fat 24 g, SaturatedFat 15 g, Carbohydrate 37 g, Fiber 1 g, Protein 8 g, Cholesterol 141 mg, ServingSize 1 serving

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



Swedish Pancakes with Lingonberry Butter Recipe - (3.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

2 cups instant flour
1/4 cup sugar
1 teaspoon salt
1 1/2 cups half-and-half
1 1/2 cups club soda
9 tablespoons unsalted butter, melted and cooled
2 eggs, large
2 yolks, lightly beaten

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.

PANCAKES WITH LINGONBERRIES (SWEDEN)



Pancakes With Lingonberries (Sweden) image

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

1 cup sifted flour
2 tablespoons granulated sugar
1/4 teaspoon salt
3 eggs, beaten
3 cups milk
1/3 cup butter
lingonberry preserves

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 BERRY-CARDAMOM TOPPING



Swedish Pancakes with Berry-Cardamom Topping image

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

Pancakes
2 large eggs
1 cup milk
2/3 cup all purpose flour
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/3 cup half and half
3 tablespoons unsalted butter, melted
Topping
1 1/2-pint basket raspberries
1 1/2-pint basket blackberries
1/4 cup sugar
1/2 teaspoon ground cardamom
Unsalted butter, melted

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.

SWEDISH PANCAKES



Swedish Pancakes image

Categories     Side     Fall

Yield makes 12 to 14 pancakes

Number Of Ingredients 6

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
6 extra-large eggs
1/4 cup sugar
1/2 pound (2 sticks) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes
2 1/2 cups milk

Steps:

  • Combine the flour and salt in a bowl; set aside.
  • Using a whisk or mixer set on medium speed, beat the eggs, sugar, and butter in a large bowl for 3 minutes, or until the batter is pale yellow, smooth, and thick. Add the milk and beat for 1 minute, or until smooth.
  • Add the flour to the egg mixture all at once. Using a whisk or a wooden spoon, stir the batter by hand until smooth. The batter will be fairly thin.
  • Preheat a stove-top griddle or skillet on medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
  • Lightly butter the griddle. Using a ladle, form thin pancakes on the griddle, using about 1/3 cup batter for each pancake and leaving about 1/2 inch of space between them. Since they spread out, you may be able to fit only 1 or 2 on a griddle at a time. Cook the pancakes for 1 minute, or until golden brown on the bottom.
  • Flip the pancakes with a spatula and cook for 1 minute, or until golden brown on the other side. Brush the finished pancakes with a little melted butter before serving.

SWEDISH PANCAKES WITH LINGONBERRIES (PLATTAR)



Swedish Pancakes with Lingonberries (Plattar) image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h10m

Yield 6 - 8 servings

Number Of Ingredients 5

3 eggs
2 cups milk
1 cup flour
6 tablespoons unsalted butter, melted
1/2 teaspoon salt

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

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