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swedish pancakes with lingonberry butter



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  • Carbohydrates: 465.1
  • Fats: 63.0
  • Dietary Fiber: 51.0
  • Minerals: 28.0
  • Proteins: 16.0
  • Vitamins: 123.0
  • Water: 5.0


  1. Make batter combine flour
  2. Sugar
  3. And salt in large bowl
  4. Slowly whisk half-and-half
  5. Club soda
  6. 4 tablespoons butter
  7. Eggs
  8. And yolks into flour mixture until smooth
  9. Cook pancakes brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat
  10. When butter stops sizzling
  11. Pour 1 / 3 cup batter into skillet
  12. Tilting pan to evenly coat bottom with batter
  13. Cook until golden brown
  14. 1 to 2 minutes per side
  15. Transfer to plate and cover tightly with aluminum foil
  16. Repeat with remaining butter and remaining batter
  17. Serve
  18. Make ahead: swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month
  19. Layer cooled pancakes between parchment paper
  20. Wrap in plastic
  21. And transfer to zipper-lock bag
  22. To serve
  23. Microwave stack of 3 pancakes on 50 percent power until heated through
  24. 10 to 20 seconds

Step 11

Total Time in Minute 30

Ingredients Count 8

cooking swedish pancakes with lingonberry butter

See More Relate Photo


Instant flour




Club soda

Unsalted butter

Jumbo eggs

Egg yolks

swedish pancakes with lingonberry butter Related Video

































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