Swedish Pancakes with Lingonberries

Contributed by Tiffany C. (Connecticut)


  • 1 cup flour
  • 3 eggs, beaten
  • 3 cups milk
  • 1/3 cup butter
  • 2 Tbsp. sugar
  • 1/4 tsp. salt
  • Lingonberry preserves


  1. Mix flour, sugar, and salt together in a large bowl.
  2. Slowly add eggs and milk and stir until well blended.
  3. Refrigerate the batter 1 to 2 hours.
  4. Heat a griddle or large skillet to medium heat, and brush well with butter.
  5. Pour a thin layer of batter to form a circle in the skillet.
  6. Brown the pancake on each side; set each one aside, as it is done, in a single layer.
  7. Roll up each pancake, and spoon lingonberry preserves over top of each.
  8. Serve immediately.

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