This authentic Swedish pancakes recipe comes from my wife’s great-great grandmother, who lived in Smaland, Sweden.
Called “Plattar” in Sweden, this delicate, crepe-like cakes are sweeter and smaller than American pancakes, often served with lingonberry preserves instead of maple syrup.
Moist on the inside, crisp on the outside, they are topped with a tart-sweet dollop of lingonberry preserves. Lingonberries, a member of the cranberry family, grow in the mountainous regions of Scandinavia.
The batter makes roughly 40 pancakes.
- 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.