Swedish pancakes are lighter and more delicate than American pancakes. Photo by Veronica Hill.
Known in English as Swedish pancakes, this delicate, crepe-like cakes are sweeter and smaller than American pancakes, served with lingonberry preserves instead of maple syrup. Moist on the inside, crisp on the outside, they were topped with a tart-sweet dollop of lingonberry preserves.
Lingonberries, a member of the cranberry family, grow in the mountainous regions of Scandinavia. But if you can’t find lingonberries, raspberry preserves will do.
You can find lingonberry preserves at Ikea, World Market, specialty grocers or online. Another popular Swedish topping is the exotic cloudberry, which grows just one berry per stalk in the remote bogs and marshes of Scandinavia’s mountain regions. Cloudberries (also called bake-apple berry, yellow berry and mountain berry) look like an amber version of the raspberry, but I found the taste similar to gooseberries.
- 3 eggs
- 2 cups heavy cream
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons melted unsalted butter
- 14 1/2 ounces sweetened wild lingonberries (or substitute raspberry preserves)
- Beat eggs with whisk in large mixing bowl. Beat in cream, flour, sugar and salt.
- Whisk until smooth. Then blend in 4 tablespoons of butter.
- Heat in a large skillet or a Swedish pancake pan or an electric fry pan. Over medium high heat, brush lightly with melted butter. Drop the batter on the pan by tablespoonfuls.
- Swedish pancakes should be a little smaller than a coffee can lid.
- Cook until golden brown on the bottom, about 2 minutes. Then turn over and cook 1-2 minutes longer.
- Keep the cooked pancakes in a warm heated oven at about 225 F in a partially covered dish while preparing remaining pancakes.
- Serve a small amount of lingonberries on top of individual pancakes.
Recipe from CookingSessions.com
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