Steps to Prepare Lingonberry Swedish Pancakes

Traditional Swedish Pancakes

Learn to make andrew zimmern's swedish pancakes with lingonberries and clotted cream at food & wine.

Recipe Summary Traditional Swedish Pancakes

This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!

Ingredients | Lingonberry Swedish Pancakes

4 eggs

2 cups milk

1 cup all-purpose flour

2 tablespoons white sugar

1 tablespoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon vegetable oil, or as needed

Directions

Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.

Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.

Info | Lingonberry Swedish Pancakes

prep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 4 servings

TAG : Traditional Swedish Pancakes

Breakfast and Brunch, Pancake Recipes,