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swedish pancakes with lingonberry butter


delicate, buttery, tangy, delicious... are just a few adjectives that describes these swedish pancake/crepes from cook's country magazine (october 2010). the secret lies in using instant flour and club soda. lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. i loved this recipe, as they reminded me of the swedish pancakes that i had at an international house of pancakes, years ago. you can serve these with plain jam, but i decided to add the jam to whipped butter which gave these extra richness-- with a few extra calories. once in a while, just live it up!


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  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

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Instant flour




Club soda

Unsalted butter

Jumbo eggs

Egg yolks

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