(University of Minnesota Press 2005)
Swedish pancakes are one of Sweden's best-known food exports. Served with sprinkled sugar, lingonberry preserve and sour cream, they are traditionally eaten as a dessert on Thursdays with yellow pea soup. They may be made the size of a crepe or a silver dollar.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- *** Swedish Pancakes ***
- 3 eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 cups milk
- 3 tablespoons butter, melted additional butter (to cook crepes)
- sugar, lingonberry preserve (recipe follows), and sour cream (to garnish)
- *** Lingonberry Preserve ***
- 1 package (12 ounces - 3 cups) cranberries, rinsed and picked over
- 1 cup water
- 1 cup sugar
Blend all ingredients in a food processor until combined. Heat a 7-inch nonstick or cast iron skillet until hot. Add a small amount of butter and immediately pour in one ladle full of batter, quickly tilt pan to spread batter evenly over the bottom. When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown. Repeat with the remaining batter, stacking the pancakes on a plate. Serve sprinkled with sugar, lingonberry preserve, and sour cream as dessert or breakfast, or use fillings (pages 119-21) and eat as a light supper.
The Swedish lingonberries are similar to but different from American cranberries. Swedish lingonberries are much smaller and deep red inside, not white inside like cranberries, creating a different preserve. Lingonberries are available fresh in North America only in regions where they grow wild - Maine and Canada.
Lingonberry preserve is eaten with many savory dishes (meatballs, page 49) and sweet dishes (Swedish Pancakes).
In a medium saucepan combine cranberries and water. Boil over medium heat for 10-15 minutes. Remove from heat and add sugar, stir until sugar is dissolved. Let cool. Transfer to refrigerator. Serve as is.