Morse's Swedish Pancakes

Photo Credit
Sam Jones/Quinn Brein
The Editors
12 pancakes
Preparation Method
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You don’t have to go to IKEA for Swedish pancakes with lingonberry jam! Swedish pancakes are more akin to delicate crepes. You can roll them or fold them as we did in this photograph. Fill with preserves and sprinkle with powdered sugar. Enjoy for a light meal or dessert!

If you’ve never had lingonberries, they’re a little red berries that are refreshingly tart with a touch of sweetness. They look a little similar to huckleberries or cranberries and a crucial accompaniment to many Swedish dishes, especially pancakes.

Of course, you can find the lingonberry preserves at Ikea stores (or other supermarkets, especially if they have an international aisle). And if you can’t find lingonberry, you may also substitute currant jam or sour-cherry preserves or raspberry jam.

4 large eggs, lightly beaten
3 tablespoons granulated sugar
3/4 cup heavy cream
2-1/4 cups milk
1-1/4 cups all-purpose flour
1/2 teaspoon table salt
4 tablespoons unsalted butter, melted, plus extra for pan
3/4 teaspoon vanilla extract
Lingonberry preserves (see "Note")
Powdered sugar

In a 6-cup blender, briefly whir eggs. Add sugar, cream, and milk, and blend. Add flour and salt, and blend 5 seconds. The batter will seem loose; don’t worry.

Add melted butter and vanilla, and blend, first on low, then going up to medium to avoid spills, until emulsified, about 30 seconds. Let batter rest at least 30 minutes (or up to overnight).

Melt about 1 teaspoon butter in a heavy-bottomed skillet over medium-low heat. Ladle 1/2 cup batter into the pan and swirl to form a thin circle. Cook until pancake is lightly browned on bottom and cooked through on top, 3 to 5 minutes (no need to flip).

Spoon preserves down the center and roll the sides up and over, like a crepe. Sprinkle with powdered sugar. Repeat with remaining batter.

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