Swedish Pancakes with Lingonberries (Plattar)
Updated Oct. 26, 2022
- Total Time
- 2 hours 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3eggs
- 2cups milk
- 1cup flour
- 6tablespoons unsalted butter, melted
- ½teaspoon salt
Nutritional analysis per serving (8 servings)
194 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 6 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- The pancakes can be kept warm in a low oven.
Private Notes
Comments
Melt the butter first so it cools a bit before adding to batter. If using salted butter, reduce or omit salt. Add 1- 2 T vanilla sugar. If unavailable, use 1.5 teaspoons vanilla extract with fine sugar. It’s OK to fry just a portion of the pancakes and save rest of batter for next day. The batter actually improves in fridge overnight. It activates the gluten, enabling thinner pancakes. So you can actually make the batter the night before, to save time in the morning.
Don't worry if the butter hardens again in little shards in the batter. It will melt again when you cook it.
I cooked them on medium heat for 45 seconds on each side. I used a pan that gets very hot and I used a small amount of ghee. They were perfect!
Don't worry if the butter hardens again in little shards in the batter. It will melt again when you cook it.
Where does one get lingonberries?
No need to add anything to the recipe. Save the sugar for toppings. Lingonberries are available at most groceries, Amazon and IKEA. (Sylt Lingon, Lingonberry Preserves) My family also tops with butter and powdered sugar or fresh berries.
Advertisement