Swedish Pancakes with Lingonberries

Swedish Pancakes with Lingonberries


  • 1 cup sifted flour
  • 2 tbsp. sugar
  • 1/4 teaspoon salt
  • 3 eggs, beaten
  • 3 cups milk
  • 1/3 cup butter
  • Lingonberry preserves


Sift flour, sugar and salt together. Then add eggs and milk slowly. stir until well blended. Let stand 1 to 2 hours. Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter. Spread hot cake batter thin. brown on each side. Roll hot cakes. Serve with lingonberry preserves.

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